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.

Print
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Pumpkin Cookies with Brown Butter Icing


  • Author: Lina Judi
  • Total Time: 32 minutes

Description

Pumpkin Cookies with Brown Butter Icing combine the warm, comforting flavors of pumpkin and spices with a rich, nutty brown butter icing. These cookies are perfect for fall and make a delightful treat for any occasion.


Ingredients

Scale

For the Cookies:

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

For the Brown Butter Icing:

  • ½ cup unsalted butter
  • 2 cups powdered sugar
  • 23 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

Prepare the Cookies:

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  3. In a large bowl, beat the granulated sugar and butter until light and fluffy.
  4. Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Drop dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
  7. 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. In a medium saucepan, melt the butter over medium heat. Cook until the butter turns golden brown and has a nutty aroma, about 3-5 minutes. Remove from heat and let cool for 2-3 minutes.
  2. 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. 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. Serve the cookies and enjoy the delicious fall flavors!

Notes

  • Chill the Dough: Chill the cookie dough for 30 minutes before baking to prevent spreading.
  • Adjust Icing Thickness: Adjust the icing thickness by adding more milk or powdered sugar as needed.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes

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