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Pumpkin Cookies with Browned Butter Icing

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 14 large cookies
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375 degrees.
  2. Make the cookies by combining the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly and set aside.
  3. Using a hand mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 - 4 minutes.
  4. Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract, and pumpkin puree then mix well.
  5. Slowly add dry ingredients and mix until combined.
  6. Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a parchment-lined cookie sheet, spacing cookies at least 1 inch apart.
  7. 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.
  8. Prepare the browned butter icing by measuring the powdered sugar into a mixing bowl, and set it aside.
  9. Brown the butter in a small saucepan over medium heat, swirling the pan occasionally. Remove from heat when the golden-brown flecks begin to appear in the center of the foamy bubbles.
  10. 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.
  11. Frost the cookies by spreading evenly over the cookies with a spoon. Side Note: 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.
  12. Store in an airtight container in a single layer in the refrigerator and rest at room temperature before serving.