Description
Delight your taste buds with these soft and flavorful Pumpkin Cookies topped with a luscious Brown Butter Icing. Perfect for fall or any time you crave a delicious treat!
Ingredients
Scale
For the cookies:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the brown butter icing:
- ½ cup unsalted butter
- 2 cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven and prepare baking sheets: Preheat to 350°F (175°C) and line baking sheets.
- Mix wet ingredients: Cream butter and sugars, then add pumpkin, egg, and vanilla.
- Combine dry ingredients: Whisk flour, leavening agents, spices, and salt in a separate bowl.
- Combine wet and dry ingredients: Gradually add dry mix to wet mix.
- Bake: Drop dough on sheets and bake for 12–14 minutes.
- Make icing: Brown butter, then mix with sugar, milk, vanilla, and salt.
- Frost cookies: Ice cooled cookies and allow icing to set.
Notes
- Cookies stay soft and cake-like.
- Store in an airtight container for up to 4 days.
- Add chopped pecans for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
