Ingredients:
For Cookies:
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
For Icing:
- 3 cups powdered sugar
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 teaspoons vanilla
Instructions:
1. Prepare the Cookie Dough:
- In a large mixing bowl, cream together 1/2 cup softened butter, 3/4 cup white sugar, and 3/4 cup packed brown sugar until smooth and well combined. Add 1 cup canned pumpkin puree, 1 egg, and 1 teaspoon vanilla extract. Beat until thoroughly blended.
2. Mix Dry Ingredients:
- In another bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1 teaspoon pumpkin pie spice.
3. Combine Ingredients:
- Gradually add the dry ingredients to the pumpkin mixture, beating until just combined. Drop tablespoonfuls of dough onto ungreased cookie sheets and flatten slightly with a spoon.
4. Bake the Cookies:
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly browned. Remove from the oven and transfer the cookies to a wire rack to cool completely.
5. Make the Brown Butter Icing:
- In a medium bowl, place 3 cups powdered sugar and set aside. Melt 1/2 cup unsalted butter in a small saucepan over low to medium heat, stirring frequently. Cook until the butter foams, the foam dissipates, and the butter turns a deep golden brown with a nutty aroma, about 10 minutes. Be attentive to avoid burning. Remove from heat and let cool for 2-3 minutes.
6. Prepare the Icing:
- Carefully pour the brown butter over the powdered sugar. Add 1/4 cup milk and 2 teaspoons vanilla. Whisk vigorously until smooth. If the icing seems to seize or separate, continue whisking until fully emulsified and smooth. Adjust the consistency with more milk or powdered sugar if needed.
7. Ice the Cookies:
- Spread approximately 1 tablespoon of icing onto each cooled cookie. Allow the icing to set before serving.
Serving and Storage Tips:
Serving Tips:
- Freshness: Serve the cookies at room temperature for the best flavor and texture. The icing will be perfectly set and the cookies will be soft and chewy.
- Presentation: Arrange the cookies on a decorative platter or cake stand for a beautiful display. Garnish with a light sprinkle of cinnamon or a few additional chopped pecans for a touch of elegance.
- Pairings: These cookies pair wonderfully with a cup of hot coffee, tea, or a glass of milk. They also make a great addition to autumn-themed dessert tables and holiday gatherings.
Storage Tips:
- Room Temperature: Store cookies in an airtight container at room temperature for up to 4-5 days. Place parchment paper or wax paper between layers to prevent them from sticking together.
- Refrigeration: If you prefer to keep the cookies fresh for a longer period, you can refrigerate them for up to a week. Just make sure they are well-covered to avoid drying out.
- Freezing: For longer storage, freeze the cookies. Place them in a freezer-safe container or zip-top bag, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before serving, and if desired, reheat in the oven for a few minutes to restore their fresh-baked texture.
- Icing: If you have leftover icing, store it in an airtight container in the refrigerator. Re-whisk the icing before using, and add a little milk if it has thickened too much.
By following these serving and storage tips, you can ensure that your Pumpkin Cookies with Brown Butter Icing remain delicious and fresh for as long as possible. Enjoy your seasonal treats!
Variations:
1. Spiced Pumpkin Cookies:
- Additional Spices: Enhance the flavor profile by adding 1/4 teaspoon of ground ginger, allspice, or cardamom to the cookie dough for extra warmth and complexity.
2. Chocolate Chip Pumpkin Cookies:
- Add-ins: Mix in 1/2 cup of chocolate chips or chunks to the dough for a delightful chocolatey twist that complements the pumpkin flavor.
3. Maple Icing:
- Flavor Variation: Replace the vanilla in the icing with 1 tablespoon of pure maple syrup for a subtle, sweet maple flavor that pairs beautifully with pumpkin.
4. Nutty Pumpkin Cookies:
- Texture Addition: Fold in 1/2 cup of chopped walnuts or pecans into the cookie dough for added crunch and nutty richness.
5. Cream Cheese Icing:
- Alternative Icing: Use cream cheese icing instead of brown butter icing by combining 4 oz. of softened cream cheese, 1/4 cup of unsalted butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract. Beat until smooth and spread over cooled cookies.
6. Gluten-Free Pumpkin Cookies:
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities.
7. Dairy-Free Version:
- Dairy Substitutes: Use dairy-free butter and a plant-based milk alternative to make both the cookies and icing dairy-free.
8. Pumpkin Oat Cookies:
- Oat Variation: Add 1 cup of rolled oats to the dough for a hearty, chewy texture that adds a different dimension to the classic cookie.
9. Pumpkin White Chocolate Cookies:
- White Chocolate: Replace the brown butter icing with a drizzle of melted white chocolate for a sweet and creamy finish.
10. Pumpkin Cheesecake Cookies:
- Cheesecake Twist: Incorporate 1/2 cup of cream cheese into the cookie dough and a pinch of lemon zest for a cheesecake-inspired variation.
These variations allow you to customize your Pumpkin Cookies with Brown Butter Icing to suit your tastes or dietary preferences. Enjoy experimenting with these delicious twists on a classic fall treat!
FAQs:
1. Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works well. Ensure it’s well-drained and not too watery to avoid affecting the cookie’s texture.
2. How do I prevent the cookies from spreading too much?
Chill the cookie dough for 30 minutes before baking. This helps the cookies hold their shape better during baking.
3. Can I use margarine instead of butter for the cookies?
Yes, you can use margarine, but the flavor and texture might differ slightly from using butter.
4. How can I adjust the sweetness of the icing?
If you prefer less sweetness, reduce the amount of powdered sugar in the icing. Taste as you go and adjust to your liking.
5. Can I make the cookies without the icing?
Absolutely! The cookies are delicious on their own, or you can dust them with powdered sugar or cinnamon sugar instead.
6. How long should I let the brown butter cool before mixing it with the powdered sugar?
Allow the brown butter to cool for 2-3 minutes before mixing with the powdered sugar to ensure it doesn’t melt the sugar or affect the icing’s consistency.
7. Can I use a different type of flour in this recipe?
Yes, you can use whole wheat flour or a gluten-free flour blend. If using a gluten-free blend, make sure it includes xanthan gum or guar gum for better texture.
8. How do I store the cookies if I want to freeze them?
Place cooled cookies in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.
9. Can I add nuts or chocolate chips to the cookie dough?
Yes, you can add 1/2 cup of nuts or chocolate chips to the dough for extra flavor and texture. Fold them in gently before baking.