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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.