Pumpkin Cookies with Brown Butter Icing

Easy Pumpkin Cookies with brown butter icing

These addicting pumpkin cookies are like a pumpkin pie in cookie form! If you are a fan of pumpkin pie or anything pumpkin spice, you have to try these cookies!

The brown butter icing adds just enough flavor to make these the best pumpkin cookies you will ever try.

How do you make brown butter?

A key ingredient to this brown butter icing is the brown butter. Here's what you need to do to brown butter:

1. Place butter in a small frying pan and cook on medium heat until melted.
2. After the butter has melted, start stirring it occaisionaly, until it begins to foam.
3. Then, start looking for an amber brown color under the foamy butter. If you see this brown color, its done!
4. Let it cool down before adding it to your recipe.

Best Pumpkin Cookies with Brown Butter Icing Ingredients

Here's what you need to make these soft pumpkin cookies:

Pumpkin Cookies

• ¾ cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup salted butter (softened)
• 1 cup brown sugar
• ½ cup granulated sugar
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 ¾ cups all-purpose flour

Brown Butter Icing

• ½ cup salted butter
• 1 teaspoon vanilla
• 4 tablespoon milk
• 3 cups powdered sugar

How to make the best pumpkin cookies

1. Preheat oven to 350 degrees Fahrenheit. Then, you will add the pumpkin (¾ cup), brown sugar (1 cup), granulated sugar (½ cup), and the 1 egg to your mixing bowl. Mix until thoroughly combined.
2. Next, you will add the cinnamon (½ tsp), nutmeg (½ tsp), baking powder (1 tsp), and baking soda (1 tsp).
3. Then, you will add the softened butter (1 cup) and mix on medium speed until the butter appears to be well distributed.
4. Finally, add the flour (2 ¾ cups). Start with ½ cup at a time until the dough starts to come together. It will look almost like thick peanut butter.

5. Scoop dough into round balls and place on a cookie sheet lined with parchment paper. Bake for 13-16 minutes until edges start to look golden brown.

6. Let cool on cookie sheet for a few minutes before transferring them to a cooling rack.

7. Top with brown butter icing, and serve!

How to make Brown butter icing

Add the butter (½ cup) to a small frying pan on and turn the heat to low. The butter will melt and then start to foam. You will know it's done when you stir and see brown bits in the bottom. Remove from heat and let cool.

Next, pour the browned butter into your mixing bowl and add the vanilla (1 tsp), and milk (4 Tbsp). Then, add the powdered sugar (3 cups). Start by adding in ½ cup at a time of the powdered sugar until it has all been added. Mix after each addition.

Scoop the icing into a large ziploc bag and snip just the tip of the corner off or if you have one, use an icing bag and tip.

After the pumpkin cookies have cooled, drizzle the icing onto them.

This recipe makes 24 pumpkin cookies with brown butter icing.

Thanksgiving might be a ways off, but that doesn't have to stop you from enjoying the pumpkin desserts that usually accompany it.

More pumpkin recipes:

• pumpkin bread
• pumpkin bundt cake
• pumpkin roll with cream cheese frosting

Print

Pumpkin Cookies with Brown Butter Icing

These pumpkin cookies cookies are soft and just melt in your mouth. Then, you add the brown butter icing which really makes these cookies one of a kind!

Course Dessert

Cuisine American

Keyword brown butter icing, pumpkin cookies, pumpkin cookies with brown butter icing

Prep Time 40 minutes

Cook Time 13 minutes

Total Time 53 minutes

Servings 24 cookies

Calories 271 kcal

Author Joanna Stephens

Ingredients

Ingredients

Pumpkin Cookies

• ¾ cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup salted butter (softened)
• 1 cup brown sugar
• ½ cup granulated sugar
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 ¾ cups all-purpose flour

Brown Butter Icing

• ½ cup salted butter
• 1 teaspoon vanilla
• 4 tablespoon milk
• 3 cups powdered sugar

Instructions

Instructions

Pumpkin Cookies

1. Pre-heat oven to 350 degrees Fahrenheit. Then, combine pumpkin, brown sugar, granulated sugar, and the egg in a mixing bowl and whisk until combined.
2. Next, add the cinnamon, nutmeg, baking powder, and baking soday and mix. Then, add the softened butter and mix on medium speed until the butter is well distributed.
3. Finally, add the flour ½ cup at a time until the dough starts to come together. Then, scoop dough into round balls and place on a cookie sheet lined with parchment paper.
4. Squash the cookie dough balls down with the palm of your hand so they cook more evenly. Bake for 13-16 minutes or until the edges start to look golden brown. Again rotate the cookie sheet half-way through the cooking itme. The let cookies cool on a cookie sheet for about 3-5 minutes.

Brown Butter Icing

1. Add butter to a small frying pan and turn your heat to low. The butter will melt and then start to foam. When you see brown bits at the bottom, remove from heat.
2. Let the browned butter cool for about 5-7 minutes ad then pour into a mixing bowl. Add vanilla and milk to the butter and stir on low. Then, carefully add the powdered sugar 1 cup at a time, mixing well after each addition.
3. Scoop the icing into a large ziploc bag and snip just the corner off or if you have one, use a pastry bag and icing tip. Then, drizzle the brown butter icing over the pumpkin cookies.

Nutrition Facts

Pumpkin Cookies with Brown Butter Icing

Amount Per Serving

Calories 271 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 38mg13%

Sodium 172mg7%

Potassium 54mg2%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 28g31%

Protein 2g4%

Vitamin A 1560IU31%

Vitamin C 1mg1%

Calcium 30mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.