Pumpkin Cookies with Brown Butter Icing

Pumpkin Cookies with Brown Butter Icing are a delightful fall treat that combines the warm spices of pumpkin with a rich, nutty icing. These cookies are soft and flavorful, perfect for enjoying with a cup of coffee or sharing with friends and family.

Ingredients

For the Cookies:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cloves
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, room temperature
• 1 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

For the Brown Butter Icing:

• ½ cup unsalted butter
• 2 cups powdered sugar
• 2-3 tbsp milk
• 1 tsp vanilla extract

Directions

Prepare the Cookies:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
3. Cream Sugar and Butter: In a large bowl, beat the granulated sugar and butter until light and fluffy.
4. Add Pumpkin Mixture: Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until well combined.
5. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Form Cookies: Drop dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake for 10-12 minutes or until cookies are set and lightly browned. Allow to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Prepare the Brown Butter Icing:

1. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Cook until the butter turns a golden brown and has a nutty aroma, about 3-5 minutes. Remove from heat and let cool for 2-3 minutes.
2. Make the Icing: In a medium bowl, combine the powdered sugar, milk, and vanilla extract. Whisk in the cooled brown butter until the icing is smooth and spreadable.

Ice the Cookies:

1. Frost Cookies: Once the cookies are completely cooled, spread the brown butter icing over the top of each cookie. Allow the icing to set before serving.

Serve and Enjoy:

1. Enjoy: Serve the cookies and enjoy the delicious fall flavors!

Servings and Timing

• Servings: Approximately 24 cookies
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Cooling Time: 15 minutes
• Total Time: 45 minutes

Variations

• Spiced Icing: Add a pinch of cinnamon or nutmeg to the icing for extra spice.
• Nutty Touch: Incorporate finely chopped nuts, such as walnuts or pecans, into the cookie dough for added texture.
• Glazed Version: For a different frosting option, try a simple glaze with powdered sugar and milk.

Storage and Reheating

• To Store: Keep cookies in an airtight container at room temperature for up to 5 days.
• To Freeze: Freeze cookies in a single layer in an airtight container for up to 2 months. Thaw at room temperature before serving.

10 Frequently Asked Questions (FAQs)

1. Can I use canned pumpkin pie filling instead of pumpkin puree?
   No, canned pumpkin pie filling contains added spices and sugars. Use plain pumpkin puree for this recipe.
2. Can I make the cookie dough ahead of time?
   Yes, you can refrigerate the dough for up to 2 days before baking.
3. What if my cookies are spreading too much?
   Chill the dough for 30 minutes before baking to help prevent excessive spreading.
4. Can I use salted butter instead of unsalted butter?
   Yes, but reduce or omit the additional salt in the recipe if using salted butter.
5. How can I make the icing thicker?
   Add more powdered sugar to the icing until it reaches your desired thickness.
6. Can I use a different type of flour?
   You can substitute whole wheat flour for part of the all-purpose flour, but the texture may be slightly different.
7. How do I know when the cookies are done?
   The edges should be lightly browned and the cookies should feel set in the center.
8. Can I use margarine instead of butter?
   Yes, margarine can be used, but the flavor and texture may vary slightly.
9. What other spices can I use in the cookies?
   You can add allspice or cardamom for a unique twist.
10. Can I make the cookies without icing?
    Yes, the cookies are delicious on their own without icing.

Conclusion

Pumpkin Cookies with Brown Butter Icing are a perfect fall treat that combines the comforting flavors of pumpkin and spice with a rich, nutty icing. This recipe is easy to follow and yields deliciously soft cookies that are ideal for any autumn gathering or simply enjoying with a cup of tea.

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