Pumpkin Cookies with Brown Butter Icing Recipe – A Cozy Fall Delight

As soon as the leaves start to turn and the crisp air wafts in, my mind immediately races to thoughts of cozy essentials—warm sweaters, crackling fires, and of course, the smell of freshly baked cookies wafting through the house. One recipe that captures this season’s essence like no other is my favorite Pumpkin Cookies with Brown Butter Icing. These cookies are soft, spiced delights that taste like autumn wrapped in a treat!

When you bake these soft, pillowy cookies, your kitchen will be filled with the sweet and spicy aroma of cinnamon and nutmeg, tipping you off that cozy moments are just around the corner. Trust me; this recipe is sure to become a cherished tradition in your home.

Why You’ll Love It

• Quick and easy to make, even on busy days.
• Comforting homemade flavor that warms the soul.
• Made with simple, wholesome ingredients you likely have on hand.
• Perfect for any occasion—from family gatherings to solo indulgence.
• Always a crowd-pleaser, loved by kids and adults alike!

Ingredients You’ll Need

Here’s what you’ll need to whip up these amazing cookies:

• 1 cup unsalted butter, softened (Use unsalted butter so you can control the salt.)
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup canned pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter (for icing)
• 2 cups powdered sugar
• 2 to 3 tablespoons milk
• ½ teaspoon vanilla extract (for icing)
• Pinch of salt (for icing)

How to Make It

Let’s get cooking! Follow these simple steps, and you’ll soon have a batch of mouthwatering Pumpkin Cookies with Brown Butter Icing to enjoy.

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper, and maybe hum a little tune while you’re at it—baking is always better with music!

2. Cream It Up: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. It should look light and fluffy, and you’ll feel that comforting warmth as you mix in the pumpkin purée, egg, and vanilla extract until it’s all blended.

3. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. The smell is heavenly already!

4. Combine the Mixtures: Gradually add the dry ingredients to the wet mixture until just combined. Avoid over-mixing—it’s all about keeping those cookies soft and tender!

5. Bake the Cookies: With a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Bake for about 12–15 minutes, until the edges are lightly golden. The smell will be irresistible.

6. Make the Icing: For that irresistible brown butter icing, melt ½ cup of unsalted butter in a saucepan over medium heat until it starts to brown and develops a nutty aroma. Keep a close eye on it! Once it does, remove it from heat and whisk in the powdered sugar, vanilla extract, a pinch of salt, and just enough milk to reach your desired consistency.

7. Dress Your Cookies: Once cooled, spread or drizzle this glorious icing over your cookies. Allow it to set before storing.

Kitchen Tips

Here are a few of my personal tips to elevate your baking game:

• Time-Saving Trick: Use an ice cream scoop to portion out your dough quickly and evenly, which saves time and ensures uniform cookies.
• Common Mistake Fix: If your cookies spread too much, make sure your butter is softened but not melted. Cold butter can lead to dense cookies.
• Flavor Variation: Add chocolate chips or chopped walnuts to the batter for an extra treat your family will love!

Serving Ideas

Imagine the scene: a chilly evening, your family gathered around the table, warm mugs of cider in hand, and a plate of these delectable Pumpkin Cookies with Brown Butter Icing set at the center. These cookies shine at Sunday brunch, holiday dinners, or for a cozy night in. You could even sprinkle some crushed pecans on top for an extra touch of texture.

Storing & Leftovers

• Store: Keep your cookies in an airtight container at room temperature for up to 3 days. If you need them to last longer, refrigeration works too!
• Reheat: Pop them in the microwave for 5-10 seconds to bring back that fresh-baked feel without losing texture.
• Creative Leftover Idea: Crumble them over vanilla ice cream for a delightful sundae twist; the brown butter icing comes off as happening drizzle!

FAQs

Q: Can I make this ahead of time?
A: Definitely! These Pumpkin Cookies with Brown Butter Icing often taste even better the next day, as the flavors meld beautifully.

Q: Can I swap any ingredients?
A: Of course! You can use mashed bananas or applesauce instead of pumpkin, and feel free to experiment as this recipe is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, is definitely the best. That first bite is pure magic!

Q: How do I know it’s perfectly cooked?
A: Look for those golden edges and inhale that delightful, warming aroma—that’s your sign they’re ready to enjoy!

Final Thoughts

Baking these Pumpkin Cookies with Brown Butter Icing brings back my fondest memories of fall family gatherings, where love and good food go hand in hand. I hope these cookies warm your heart and fill your home with joy and laughter, just as they have in mine. Don’t hesitate to make this recipe your own, add your special touches, and share them with those you love. Happy baking!

Pumpkin Cookies with Brown Butter Icing

These soft, spiced pumpkin cookies topped with rich brown butter icing are the perfect autumn treat, capturing the cozy essence of fall.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cookies

• 1 cup unsalted butter, softened Use unsalted butter so you can control the salt.
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup canned pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

For the Icing

• ½ cup unsalted butter For icing.
• 2 cups powdered sugar
• 2 to 3 tablespoons milk Adjust for desired consistency.
• ½ teaspoon vanilla extract For icing.
• a pinch of salt For icing.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin purée, egg, and vanilla extract until fully combined.

Mixing the Dough

1. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. Gradually add the dry ingredients to the wet mixture until just combined.

Baking

1. Drop spoonfuls of dough onto the prepared baking sheets and bake for about 12–15 minutes, until the edges are lightly golden.

Making the Icing

1. Melt ½ cup of unsalted butter in a saucepan over medium heat until browned and nutty.
2. Remove from heat and whisk in the powdered sugar, vanilla extract, a pinch of salt, and enough milk to reach desired consistency.

Finishing Touches

1. Once cookies are cooled, spread or drizzle the icing over them and let it set.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. To reheat, microwave for 5-10 seconds. You can also crumble them over ice cream for a delightful dessert twist.