Pumpkin Cookies with Brown Butter Icing

It’s not fall until you’ve got a plate of warm-from-the-oven pumpkin cookies in front of you, but these are no ordinary pumpkin cookies. While they’ve got the sweet flavor, warm spices and moist texture you’d expect, that’s not all they’ve got going. A scene-stealing brown butter frosting adds just the right amount of richness and sweetness to take these over the top. (In our experience, even pumpkin skeptics have a hard time resisting.) And while we don’t like to play favorites, we’d be lying if we didn’t mention this recipe is high on our list of unbeatables. Not that you should take our word for it, better to try for yourself, which is part of the beauty of this 100 percent-scratch recipe.

Adapted from : bettycrocker.com
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. clove
  • 1/4 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 1/2 c. flour
  • 1 tsp. vanilla
  • 1 egg
  • 1 c. canned pumpkin puree
  • 3/4 c. packed brown sugar
  • 3/4 c. white sugar
  • 1/2 c. butter softened
  • 2 tsp. vanilla
  • 1/4 c. milk
  • 1/2 c. unsalted butter
  • 3 c. powdered sugar
  • Number one : In a large mixing bowl, cream together the butter and sugars.
  • Number two : Add pumpkin, egg, and vanilla; beat until well-blended.
  • Number three : In another large bowl, combine remaining ingredients (all the dry cookie ingredients).
  • Number four : Add dry ingredients to pumpkin mixture and beat until just combined.
  • Number five : Drop on cookie sheets by tablespoonfuls, and flatten slightly.
  • Number six : Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned.
  • Number seven : Remove cookies to a wire rack. Cool completely.
  • Number one : Place the powdered sugar in a medium bowl, and set aside.
  • Number two : Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, it turns a deep golden brown, and develops brown flecks and a nutty fragrance, about 10 minutes or so. Toward the later stages, around the time it begins to foam, watch the brown butter very closely. It can go from ‘brown’ to ‘burned’ very quickly.
  • Number three : Remove from heat, cool 2-3 minutes, and *carefully* pour over powdered sugar.
  • Number four : Add milk and vanilla, and vigorously whisk the mixture until smooth. If the icing seems to seize or separate, you just need to reeeeeeally mix it to emulsify it. You can use an electric mixer if preferred. But don’t give up thinking it’s ruined, it just needs to be emulsified, so give it a serious mixing! Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.
  • Number five : Spread approximately 1 tablespoon of icing onto each cookie. Allow to set. Enjoy!
  • Number six : Store cookies in an airtight container with parchment paper or foil between layers of cookies. At room temperature, cookies will keep for 4-5 days. They’ll keep for about a week if stored in the fridge. They freeze beautifully if well-wrapped!