Soft Pumpkin Cookies With Brown Butter Icing Recipe

Soft Pumpkin Cookies With Brown Butter Icing
Soft Pumpkin Cookies With Brown Butter Icing. Photo and Recipe: Diana Rattray
  • 31 mins
  • Prep: 15 mins,
  • Cook: 16 mins
  • Yield: 48 servings
Ratings (5)

These cookies are sure to become a family favorite. The delicious soft pumpkin cookies are topped with a wonderful brown butter icing. Spread or drizzle the icing on the cookies.

It takes just a few minutes to brown the butter for the icing, and it's well worth that bit of time. Feel free to use plain melted butter if you're short on time.

What You'll Need

  • 2 1/2 cups all-purpose flour (about 11 1/2 ounces)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 8 tablespoons butter (4 ounces) (softened)
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • For the Glaze:
  • 4 tablespoons butter
  • 2 cups confectioners' sugar (sifted)
  • 1 1/2 to 2 tablespoons hot water (or until desired consistency is reached)
  • 3/4 teaspoon vanilla extract

How to Make It

Heat oven to 350°. Grease cookie sheets or line with silicone baking mats.

In a bowl combine the flour, soda, baking powder, cinnamon, nutmeg, and salt. Mix to blend well.

In a large bowl with electric mixer, beat the brown and granulated sugars with the softened butter until light. Beat in the pumpkin puree, egg, and vanilla. Slowly incorporate the flour mixture; increase mixer speed and beat until smooth and well blended.

Drop by rounded tablespoon or cookie scoop onto the prepared baking sheets.

Bake for 16 to 18 minutes, or until edges begin to brown. Cool slightly then remove to racks to cool completely.

Spread or drizzle the glaze (instructions below) on the cooled cookies.

Makes about 3 1/2 to 4 dozen cookies.

For the glaze, melt the butter in a saucepan. Cook over medium heat, stirring or whisking constantly, until the butter has browned, about 2 minutes. Remove the butter from the heat as soon as you see a light to medium brown color. Stir in the confectioners' sugar and vanilla. Add hot water until the desired consistency is reached for drizzling or spreading.

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Pumpkin Cookies with Walnuts or Pecans

Pumpkin Cookie Recipe

Nutritional Guidelines (per serving)
Calories 107
Total Fat 4 g
Saturated Fat 2 g
Unsaturated Fat 1 g
Cholesterol 26 mg
Sodium 141 mg
Carbohydrates 16 g
Dietary Fiber 1 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)