Soft Pumpkin Cookies With Brown Butter Icing

Soft Pumpkin Cookies With Brown Butter Icing

Diana Rattray

Ratings (7)
  • Total: 31 mins
  • Prep: 15 mins
  • Cook: 16 mins
  • Yield: 48 servings
Nutritional Guidelines (per serving)
107 Calories
4g Fat
16g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 48 servings
Amount per serving
Calories 107
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 26mg 9%
Sodium 141mg 6%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Protein 1g
Calcium 27mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. Or add some extra powdered sugar to the icing mixture and use it as a filling between two 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.

Ingredients

  • 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 powdered sugar
  • 1 1/2 to 2 tablespoons hot water
  • 3/4 teaspoon vanilla extract

Steps to Make It

  1. Heat oven to 350 F.

  2. Lightly grease cookie sheets or line them with parchment paper or silicone baking mats.

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

  4. In a large bowl with an electric mixer, beat the brown and granulated sugars with the 8 tablespoons of softened butter until light. Beat in the pumpkin puree, egg, and 1 1/2 teaspoons of vanilla. With the mixer on low, incorporate the flour mixture; increase mixer speed to medium-low and beat just until smooth and well blended.

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

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

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

Brown Butter Glaze

  1. Melt the 4 tablespoons of butter in a saucepan. Cook over medium heat, stirring or constantly whisking until the sediment is golden brown. Remove the butter from the heat as soon as you see a light to medium brown color.

  2. Sift the confectioners' sugar into the butter and add the 3/4 teaspoon of vanilla. While constantly stirring, add hot water until the desired consistency is reached for drizzling or spreading.