1. Can I make Pumpkin Cookies with Brown Butter Icing ahead of time?

Yes! You can make both the cookies and the brown butter icing in advance. The cookies can be stored in an airtight container at room temperature for up to 4-5 days. If you want to make them even earlier, freeze the cookies (before icing) for up to 3 months. Make the icing separately and store it in the fridge. When ready to serve, simply thaw the cookies and ice them right before serving.

2. How can I make the icing less sweet?

If you find the brown butter icing too sweet, you can reduce the amount of powdered sugar by 1/4 to 1/2 cup. You could also add a pinch of salt to balance the sweetness and enhance the brown butter flavor. Make sure to mix it well to keep the icing smooth.

3. Can I use a different type of butter for the icing?

While unsalted butter is recommended for the icing, you can use salted butter if that’s all you have on hand. Just keep in mind that using salted butter will slightly alter the flavor, and you may want to reduce or omit the added salt in the cookie dough.

4. How do I store leftover Pumpkin Cookies with Brown Butter Icing?

Store leftover cookies in an airtight container with parchment paper or foil between layers to keep them from sticking. They will stay fresh at room temperature for up to 4-5 days or refrigerated for about a week. For longer storage, freeze the cookies and the icing separately. Once thawed, assemble them and enjoy!

Pumpkin Cookies with Brown Butter Icing – Easy & Delicious

Name: Pumpkin Cookies with Brown Butter Icing
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup unsalted butter, room temperature; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1 cup pumpkin puree; 1 large egg; 2 teaspoons vanilla extract; 1/2 cup unsalted butter (for the icing); 2 cups powdered sugar; 1/4 cup milk; 1 teaspoon vanilla extract (for the icing)

Description

These Pumpkin Cookies with Brown Butter Icing are the perfect autumn treat. Soft, cakey cookies filled with the rich, warm flavors of pumpkin and fall spices, topped with a luscious brown butter icing. Perfect for any fall gathering or cozy afternoon snack.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
1/2 cup unsalted butter (for the icing)
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract (for the icing)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract, and beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly browned. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To make the brown butter icing, melt the butter in a saucepan over medium heat, stirring constantly until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.
In a medium bowl, whisk together the browned butter, powdered sugar, milk, and vanilla extract until smooth.
Once the cookies are completely cool, spread the brown butter icing over the tops of the cookies. Allow the icing to set before serving.

Notes

If the brown butter icing is too thick, add a little more milk, one teaspoon at a time, to reach the desired consistency.
Store the cookies in an airtight container at room temperature for up to 4-5 days, or refrigerate for up to a week.
The cookies freeze well if stored properly—freeze before icing or after icing has set.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 170 kcal
Sugar: 15g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg