As the crisp autumn air sets in and the leaves begin to change, there’s no better way to embrace the season than with these Pumpkin Cookies with Brown Butter Icing. Soft, spiced pumpkin cookies are elevated to a new level of deliciousness with a rich, nutty brown butter icing. These cookies are the epitome of fall flavors and are perfect for cozying up with a warm drink or sharing at your next gathering. Let’s dive into this delightful recipe that’s sure to become a seasonal favorite.
Ingredients You’ll Need:
These Pumpkin Cookies are simple to make and packed with the flavors of fall. Here’s what you’ll need:
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
For the Brown Butter Icing:
- ½ cup unsalted butter
- 2 cups powdered sugar (sifted)
- 1 tsp vanilla extract
- 2-4 tbsp milk (as needed for consistency)
Step-by-Step Instructions:
These Pumpkin Cookies with Brown Butter Icing are a joy to make and even better to eat. Here’s how to bring them to life:
For the Cookies:
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Combine and Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set and the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the Brown Butter Icing:
- Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, until the butter turns a golden brown color and develops a nutty aroma. Be careful not to burn it.
- Mix the Icing: Remove the butter from the heat and let it cool slightly. In a medium bowl, whisk together the browned butter, sifted powdered sugar, vanilla extract, and enough milk to reach your desired consistency.
- Ice the Cookies: Once the cookies are completely cool, spread the brown butter icing over the tops of each cookie. Allow the icing to set before serving.
Serving Tips for Pumpkin Cookies with Brown Butter Icing:
- Pair with a Warm Beverage: These cookies pair wonderfully with a hot cup of coffee, tea, or cocoa. The spiced flavors of the cookies complement the warmth of your favorite fall drink.
- Garnish for Extra Flair: For a festive touch, you can sprinkle a bit of cinnamon, nutmeg, or even finely chopped nuts like pecans or walnuts over the icing.
- Serve Fresh: These cookies are best enjoyed the same day they’re made, but they’ll stay soft and delicious for a few days when stored in an airtight container.
Storage Tips for Pumpkin Cookies with Brown Butter Icing:
- Store in an Airtight Container: Keep the cookies in an airtight container at room temperature for up to 3 days. If stacking them, place a piece of parchment paper between layers to prevent sticking.
- Refrigerate for Longer Freshness: To keep the cookies fresh for up to a week, store them in the refrigerator. Bring them to room temperature before serving, or enjoy them slightly chilled.
- Freeze for Later: You can freeze the cookies, iced or uniced, for up to 2 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. Thaw at room temperature when ready to enjoy.
Variations for Pumpkin Cookies with Brown Butter Icing:
- Chocolate Chip Pumpkin Cookies: Add 1 cup of chocolate chips to the cookie dough for a chocolatey twist that pairs beautifully with the spiced pumpkin flavor.
- Nutty Pumpkin Cookies: Fold in ¾ cup of chopped pecans or walnuts to the dough for added crunch and a nutty contrast to the soft cookies.
- Maple Brown Butter Icing: Replace the vanilla extract in the icing with maple extract for a sweet and distinctly fall flavor that pairs perfectly with the pumpkin cookies.
- Pumpkin Spice Glaze: For a lighter topping, whisk together powdered sugar, a pinch of pumpkin spice, and milk to create a simple glaze. Drizzle over the cookies instead of the brown butter icing.
Conclusion:
These Pumpkin Cookies with Brown Butter Icing are the perfect way to welcome the fall season. Their soft, spiced texture combined with the rich, nutty flavor of brown butter icing makes them an irresistible treat. Whether you’re baking for a family gathering or simply want to enjoy a cozy moment at home, these cookies are sure to hit the spot. Try out this recipe and enjoy the warm, comforting flavors of autumn in every bite!
FAQ’s about the Recipe: Pumpkin Cookies with Brown Butter Icing:
- Can I make the cookies ahead of time?
- Yes, you can bake the cookies ahead and store them in an airtight container. Ice them just before serving to keep the icing fresh.
- Is fresh pumpkin puree better than canned?
- Both work well, but canned pumpkin puree is more convenient and consistent. If using fresh, make sure it’s well-drained to avoid excess moisture in the dough.
- Can I use salted butter instead of unsalted?
- Yes, but you may want to reduce the added salt in the recipe to balance the flavors.
- How do I prevent the icing from hardening too quickly?
- If your icing begins to harden before you’ve finished icing the cookies, simply add a little more milk and stir to soften it up again.
- What if I don’t have pumpkin pie spice?
- You can make your own by mixing cinnamon, nutmeg, ginger, and cloves in the same proportions as listed in the recipe.
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