Pumpkin Cookies with Brown Butter Icing
These Pumpkin Cookies with Brown Butter Icing are the perfect fall treat, blending warm spices like cinnamon, nutmeg, and cloves with the rich sweetness of pumpkin. The cookies are soft, moist, and packed with autumn flavors. Topped with a nutty, golden brown butter icing, they bring a delightful balance of sweetness and spice. Perfect for Halloween, Thanksgiving, or any cozy fall day. Easy to make and sure to be a crowd-pleaser!
Ingredients:
For the Cookies:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract
For the Brown Butter Icing:
1/2 cup unsalted butter
2 cups powdered sugar
1 tsp vanilla extract
2-4 tbsp milk
Ground cinnamon for garnish (optional)
Instructions:
1. Preheat the Oven: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. These warming spices make your pumpkin cookies extra flavorful!
3. Cream the Butter and Sugars: In a separate bowl, beat the softened butter with the granulated sugar and packed brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until smooth.
4. Combine: Gradually add the dry ingredients to the wet mixture. Stir until just combined, forming a soft pumpkin cookie dough.
5. Bake: Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each. Bake for 10-12 minutes until the edges are set. Let them cool completely on a wire rack.
6. Make the Brown Butter Icing: In a saucepan, melt the butter over medium heat. Continue cooking until the butter becomes a golden brown color with a nutty aroma. Remove from heat and let cool slightly.
7. Finish the Icing: Whisk in powdered sugar, vanilla extract, and just enough milk to create a smooth icing. Drizzle or spread the icing over the cooled pumpkin cookies, and sprinkle with a touch of cinnamon if desired.
Notes:
The rich, nutty brown butter icing perfectly complements the soft, spiced pumpkin cookies, making them an irresistible fall treat.
Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 30 mins | Makes: 24 cookies | Calories: 150 per cookie
These Pumpkin Cookies with Brown Butter Icing are a must-have for your fall and holiday baking!
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