Pumpkin Cookies with Brown Butter Icing
Holiday treats are a cherished part of any season, but why limit festive flavors to just fall or winter? “Pumpkin Cookies with Brown Butter Icing” bring the warmth and comfort of autumn flavors to the table, any时间 of the year. These cookies are more than just a sweet treat—they’re a celebration of cozy flavors, perfect for sharing with loved ones or indulging in a little sweet self-care.
Imagine the rich, nutty aroma of browned butter paired with the velvety smoothness of pumpkin puree, all topped with a sweet and creamy icing. It’s a combination that feels like a warm hug on a chilly day. What’s more, these cookies are quick to make, budget-friendly, and perfect for sharing with friends and family.
If you’ve ever enjoyed our “Classic Chocolate Chip Cookies,” you’ll find the comforting familiarity of a soft, chewy cookie here, but elevated with the addition of seasonal flavors. This recipe is a great way to introduce a new twist to a beloved classic. So, why not try something new and bring a little bit of autumn magic to your kitchen?
What is “Pumpkin Cookies with Brown Butter Icing”?
So, what makes these cookies stand out? It’s the perfect blend of spicy, sweet, and buttery flavors, all baked into a soft, chewy cookie. The name says it all: these cookies are made with pumpkin puree and topped with brown butter icing, a rich, nutty spread that adds an extra layer of deliciousness.
Legend has it that these cookies were inspired by the desire to bring the taste of autumn into a simple, everyday treat. As the saying goes, “the way to a man’s heart is through his stomach,” and these cookies certainly know how to deliver comfort and joy in every bite. So, why not try this recipe and share a little bit of seasonal cheer with those you care about?
Why You’ll Love This Pumpkin Cookie Recipe
- Creamy and Flavorful: The cookies themselves are rich and moist thanks to the pumpkin puree, while the brown butter icing adds a nutty, sweet finish.
- Budget-Friendly: Made with affordable ingredients like canned pumpkin and brown butter, these cookies are an excellent choice for feeding a crowd without breaking the bank.
- Versatile: They’re perfect for any occasion—from holiday parties to weeknight desserts—and can be customized with spice blends or mix-ins to suit your taste.
Compared to our “Classic Chocolate Chip Cookies,” this recipe offers a seasonal twist that’s sure to delight anyone who loves autumn flavors. So, why not explore more of our creative twists on classic recipes and find your next favorite?
How to Make Pumpkin Cookies with Brown Butter Icing
Quick Overview
“Pumpkin Cookies with Brown Butter Icing” are a simple yet flavorful treat that combines the comforting essence of autumn with the classic softness of a cookie. These cookies are quick to prepare, offering a perfect balance of sweet and savory that’s hard to resist.
Key Ingredients
Here’s what you’ll need:
- 1 cup softened unsalted butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pie filling)
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Brown Butter Icing:
- ⅓ cup unsalted butter, melted and browned
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to adjust consistency)
Step-by-Step Instructions
- Prep the Dough:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and pumpkin puree until smooth. - Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Gradually add this mixture to the wet ingredients and mix until just combined. Avoid overmixing. - Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes to allow the flavors to meld. - Scoop and Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough balls (about 1-inch in size) onto the sheet, leaving space between them. Bake for 12-15 minutes, or until lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. - Make the Brown Butter Icing:
While the cookies cool, make the icing. In a bowl, combine melted and browned butter, confectioners’ sugar, vanilla, and milk. Stir until smooth and pourable. - Assemble and Serve:
Once the cookies have cooled, drizzle or spread the icing over each cookie. Let the icing set before serving.
What to Serve with Pumpkin Cookies
While these cookies are delicious on their own, they also pair beautifully with:
- A warm cup of coffee or tea: For a cozy afternoon treat.
- Vanilla ice cream: For a sweet and creamy contrast.
- Spiced Mulled Wine: To enhance the autumn theme for节日 celebrations.
Top Tips for Perfecting Pumpkin Cookies
- Pumpkin Puree: Use unsweetened canned pumpkin puree for the best flavor and consistency. Avoid pumpkin pie filling, as it contains added sugars and spices.
- Brown Butter: Slowly brown the butter in a skillet to release its nutty aroma. Watch carefully to avoid burning.
- Storage: If not serving immediately, keep the dough in the fridge to prevent spreading during baking.
Storing and Reheating Tips
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. The icing will soften, so it’s best to eat them fresh.
- Reheating: If the cookies have hardened, lightly toast them in the oven at 300°F (150°C) for 5-7 minutes to restore their softness.
Conclusion
These “Pumpkin Cookies with Brown Butter Icing” are more than just a treat; they’re a delicious way to bring the flavors of autumn to your table year-round. Whether you’re sharing them with loved ones or enjoying a quiet moment for yourself, these cookies are bound to become a family favorite. Why not give them a try and create a little autumn magic in your kitchen? Happy baking!
Pumpkin Cookies with Brown Butter Icing
Ingredients
- 1 cup softened unsalted butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree not pie filling
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Brown Butter Icing:
- ⅓ cup unsalted butter melted and browned
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk to adjust consistency
Instructions
- Prep the Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and pumpkin puree until smooth.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Gradually add this mixture to the wet ingredients and mix until just combined. Avoid overmixing.
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes to allow the flavors to meld.
- Scoop and Bake:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough balls (about 1-inch in size) onto the sheet, leaving space between them. Bake for 12-15 minutes, or until lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Brown Butter Icing:
- While the cookies cool, make the icing. In a bowl, combine melted and browned butter, confectioners’ sugar, vanilla, and milk. Stir until smooth and pourable.
- Assemble and Serve:
- Once the cookies have cooled, drizzle or spread the icing over each cookie. Let the icing set before serving.
- What to Serve with Pumpkin Cookies
- While these cookies are delicious on their own, they also pair beautifully with:
- A warm cup of coffee or tea: For a cozy afternoon treat.
- Vanilla ice cream: For a sweet and creamy contrast.
- Spiced Mulled Wine: To enhance the autumn theme for节日 celebrations.
- Top Tips for Perfecting Pumpkin Cookies
- Pumpkin Puree: Use unsweetened canned pumpkin puree for the best flavor and consistency. Avoid pumpkin pie filling, as it contains added sugars and spices.
- Brown Butter: Slowly brown the butter in a skillet to release its nutty aroma. Watch carefully to avoid burning.
- Storage: If not serving immediately, keep the dough in the fridge to prevent spreading during baking.
- Storing and Reheating Tips
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. The icing will soften, so it’s best to eat them fresh.
- Reheating: If the cookies have hardened, lightly toast them in the oven at 300°F (150°C) for 5-7 minutes to restore their softness.
- Conclusion
- These "Pumpkin Cookies with Brown Butter Icing" are more than just a treat; they’re a delicious way to bring the flavors of autumn to your table year-round. Whether you’re sharing them with loved ones or enjoying a quiet moment for yourself, these cookies are bound to become a family favorite. Why not give them a try and create a little autumn magic in your kitchen? Happy baking!
