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Pumpkin Cookies with Browned Butter Icing

Pumpkin Cookies with Browned Butter Icing

Seriously – these cookies are SO AMAZING! We were invited to a friend’s house for a post-Thanksgiving turkey dinner and I was in charge of dessert. I found a recipe for these cookies on Cooking Classy’s site and couldn’t wait to try them out.  Not only did the pumpkin cookies sound tasty but the browned butter frosting really had me intrigued.  The cookies turned out to be soft which was a perfect combination with the flavorful and sweet icing.  I loved, loved, loved the flavor the browned butter gave to this icing- it was SO GOOD!  Make these cookies and I bet you won’t regret it.

How to Make Pumpkin Cookies with Browned Butter Icing

Preheat oven to 375 degrees.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly set aside. Using a mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 – 4 minutes. Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract,  and pumpkin puree then mix well. Slowly add dry ingredients and mix until combined.

Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a nonstick or  Silpat lined cookie sheet, spacing cookies at least 1 inch apart.

Pumpkin Cookies with Browned Butter Icing

Bake in the oven for about 12 minutes until the tops spring back when touched. Allow cooling for several minutes on the baking sheet before transferring to a wire rack.

Pumpkin Cookies with Browned Butter Icing

Prepare the browned butter icing. Measure the powdered sugar into a mixing bowl, set it aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally.  Remove from heat when the golden-brown flecks begin to appear in the center of the foamy bubbles.  Carefully pour browned butter over powdered sugar in a mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from the pan. Add the half and half and stir the mixture until smooth and creamy. Spread over cookies with a spoon.  Add extra half and half, about 1 – 2 tsp at a time, to the icing mixture to thin because it will thicken as it sits.  

Store in an airtight container in a single layer in the refrigerator and rest at room temperature before serving.

Pumpkin Cookies with Browned Butter Icing

 

Pumpkin Cookies with Browned Butter Icing

Pumpkin Cookies with Browned Butter Icing

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 14 large cookies
Author: Pam / For the Love of Cooking

Equipment

Ingredients

Pumpkin Cookies:

  • 1 ⅓ cup plus 1 tbsp flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 6 tbsp unsalted butter softened
  • ¾ cups packed light-brown sugar
  • 6 tbsp white sugar
  • 1 large egg
  • ¼ cup sour cream
  • ½ tsp vanilla extract
  • ¾ cups canned pumpkin puree

Browned Butter Icing:

  • 2 cups powdered sugar
  • 5 tbsp unsalted butter
  • 2 ½ tbsp half and half
  • ½ tsp vanilla

Instructions

  • Preheat oven to 375 degrees.
  • Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly set aside.
  • Using a mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 - 4 minutes. Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract, and pumpkin puree then mix well. Slowly add dry ingredients and mix until combined.
  • Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a parchment or Silpat lined cookie sheet, spacing cookies at least 1 inch apart. Bake in the oven for about 12 minutes until tops spring back when touched. Allow cooling for several minutes on the baking sheet before transferring to a wire rack.
  • Prepare the browned butter icing by measuring the powdered sugar into a mixing bowl, set it aside.
  • Brown butter in a small saucepan over medium heat, swirling pan occasionally. Remove from heat when the golden-brown flecks begin to appear in the center of the foamy bubbles.
  • Carefully pour browned butter over powdered sugar in a mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from the pan. Add the half and half and stir the mixture until smooth and creamy.
  • Spread over cookies with a spoon. Add extra half and half, about 1 - 2 tsp at a time, to the icing mixture to thin because it will thicken as it sits. Side
    Note: The icing is very sweet so don't put it on too thick.
  • Store in an airtight container in a single layer in the refrigerator and rest at room temperature before serving.
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24 Comments

  1. These cookies sound great! I’ve made the cinnamon iced ones and may try these as well.

    BUT, think you’ve got a wrong pic up 🙂 For me, the ingredients pic shows yeast and garlic. Not tasty additions to these cookies, I bet…

  2. what a GLORIOUS frosting! i never hide my distaste for pumpkin, but i’d be so tempted to eat many, many of these and it’s all because of that frosting. 🙂

  3. Omg!!! These came out AMAZING! The pumpkin cookies were so airy and tasty, and then with the browned butter frosting on top…it was heavenly!! Thanks so much for sharing this recipe. I will definitely be making this again! Also, I ended up with a batch of 24 medium-large sized cookies! 🙂

  4. Thank you so much for this recipe!!! These cookies are absolutely amazing! I have made them a few times already and they always turn out delicious!!!