Pumpkin Cookies with Brown Butter Icing are a delightful treat that captures the essence of autumn in every bite. The soft, spiced pumpkin cookies are complemented perfectly by the rich, nutty flavor of brown butter icing. These cookies are perfect for cozy gatherings, holiday parties, or just as a sweet treat to enjoy with a warm cup of tea or coffee.
Ingredients
For the Cookies:
- 1/2 cup butter, softened
- The butter should be soft enough to cream with the sugars, providing a tender texture to the cookies.
- 3/4 cup white sugar
- White sugar adds sweetness and helps achieve a slightly crisp edge on the cookies.
- 3/4 cup packed brown sugar
- Brown sugar adds a deeper, molasses-like flavor, which complements the pumpkin and spices.
- 1 cup canned pumpkin puree
- Pumpkin puree is the star ingredient, offering moisture and a distinct pumpkin flavor.
- 1 egg
- The egg acts as a binder, helping to hold the ingredients together and providing structure to the cookies.
- 1 teaspoon vanilla
- Vanilla extract enhances the overall flavor of the cookies, adding a warm, sweet aroma.
- 2 1/2 cups all-purpose flour
- All-purpose flour provides the base structure of the cookies, making them soft and chewy.
- 1 teaspoon baking powder
- Baking powder helps the cookies rise, making them fluffy and light.
- 1 teaspoon baking soda
- Baking soda works with the acidic components in the dough to create a tender, airy texture.
- 2 teaspoons ground cinnamon
- Cinnamon is the primary spice, bringing warmth and a cozy flavor to the cookies.
- 1/4 teaspoon ground nutmeg
- Nutmeg adds a subtle earthiness, enhancing the pumpkin and cinnamon.
- 1/4 teaspoon ground cloves
- Cloves add a rich, spicy note that complements the other spices.
- 1 teaspoon pumpkin pie spice
- Pumpkin pie spice is a blend of spices that adds depth and enhances the pumpkin flavor.
For the Icing:
- 3 cups powdered sugar
- Powdered sugar is the base for the icing, creating a smooth, sweet topping.
- 1/2 cup unsalted butter
- The butter is browned to add a nutty, rich flavor to the icing.
- 1/4 cup milk
- Milk helps to thin the icing to the desired consistency.
- 2 teaspoons vanilla
- Vanilla extract adds a sweet, aromatic flavor to the icing.
Instructions
1. Preheat and Prepare:
- Preheat Oven: Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Make the Cookie Dough:
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until fully combined. The mixture should be smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and pumpkin pie spice.
- Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
3. Bake the Cookies:
- Portion the Dough: Use a cookie scoop or a tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Brown Butter Icing:
- Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Be careful not to burn it.
- Make the Icing: Remove the browned butter from the heat and let it cool slightly. In a medium mixing bowl, whisk together the powdered sugar, milk, and vanilla extract. Gradually add the browned butter, whisking until the icing is smooth and spreadable.
5. Ice the Cookies:
- Top with Icing: Once the cookies are completely cooled, spread the brown butter icing over the top of each cookie using a spoon or spatula.
- Let Set: Allow the icing to set before serving. This usually takes about 15-20 minutes, depending on the humidity.
Tips for Success
- Use Room Temperature Ingredients: Ensure that your butter, eggs, and pumpkin puree are at room temperature for a smoother batter and even baking.
- Don’t Skip the Brown Butter: Browning the butter for the icing adds a unique, nutty flavor that elevates these cookies to the next level.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies (without icing) for up to 2 months.
Pumpkin Cookies with Brown Butter Icing are the perfect fall treat. The soft, spiced cookies paired with the rich, nutty icing create a delightful combination that’s hard to resist. Whether you’re baking for a special occasion or simply craving a seasonal treat, these cookies are sure to impress. Enjoy them with your favorite hot beverage and embrace the cozy flavors of autumn!
