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Pumpkin Cookies with Brown Butter Frosting

These pumpkin cookies are fluffy and soft! Frosted with brown butter icing, they are the perfect fall treat. Everyone loves them.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 12 to 18 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup loosely packed brown sugar
  • ¼ cup white sugar
  • 1/2 cup butter unsalted, softened
  • 1 cup pumpkin puree
  • 1 large egg
  • 3 teaspoons vanilla extract
brown butter frosting
  • ½ cup unsalted butter
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 to 2 tablespoons milk

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, powder, cinnamon, nutmeg and salt.
  3. In the bowl of your electric mixer, beat the sugars and butter until creamy and fluffy, about 5 minutes. Beat in the pumpkin. Beat in the eggs. Beat in the vanilla extract. It may look a little curdled and that’s okay!
  4. Beat in the dry ingredients until the mixture is just combined.
  5. Use an ice-cream scoop (or spoon) to scoop 1.5-2 inch size scoops onto the baking sheet. I like to leave mine about 2 inches apart.
  6. Bake for 13 to 17 minutes, or until the cookie is totally set, especially up top. You can even test it with a toothpick to see if it comes out clean. Let the cookies cool completely before frosting.
  7. These are great made ahead of time. Store them sealed in a container or covered on a plate for a few days (if they last that long!).
brown butter frosting
    Cup of Yum
  1. Place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Let the butter cool completely. It doesn’t have to turn solid (though that is fine too, you still want it at room temp), but just no longer warm.
  2. Add the butter to the bowl of your electric mixer. Beat in the powdered sugar on low speed. Beat in the vanilla extract. If the mixture is too thick, beat in milk, 1 tablespoon at a time, until it’s creamy enough to spread.
  3. Extras of this stay great sealed in the fridge!

Notes

  • slightly adapted from nestle