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a plate of soft pumpkin cookies with brown butter icing drizzled on top

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

Brown Butter Icing

  • ½ cup salted butter
  • 1 tsp vanilla
  • 4 Tbsp 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.