Pumpkin Cookies with Brown Butter Icing: A Cozy Fall Treat

There’s something magical about the arrival of fall—the crisp air, golden leaves, and of course, the irresistible aroma of pumpkin spice filling the kitchen. One of my favorite ways to embrace the season is by baking a batch of pumpkin cookies with brown butter icing. These cookies are soft, perfectly spiced, and topped with a rich, nutty icing that melts in your mouth. They’re the perfect balance of warmth and sweetness, making them an absolute must-bake during autumn.

The Ultimate Pumpkin Cookie Experience

Pumpkin cookies are unlike any other—they’re soft, cakey, and full of cozy spices like cinnamon, nutmeg, and cloves. The pumpkin puree keeps them moist, while brown sugar adds a hint of caramelized sweetness. But what truly takes these cookies to the next level is the brown butter icing. If you’ve never made brown butter before, get ready for a game-changer. By melting butter until it turns golden and nutty, you create an icing that’s rich, aromatic, and packed with deep, toasty flavors

Ingredients & How to Bake Pumpkin Cookies with Brown Butter Icing

Ingredients for Pumpkin Cookies

To create these soft and flavorful pumpkin cookies, you’ll need a combination of pantry staples and warm fall spices:

• 1/2 cup butter, softened – Adds richness and creates a tender texture.
• 3/4 cup white sugar – Provides sweetness and structure.
• 3/4 cup packed brown sugar – Adds moisture and a hint of caramel flavor.
• 1 cup canned pumpkin puree – The star ingredient, bringing natural sweetness and a soft, moist texture.
• 1 egg – Helps bind the ingredients together.
• 2 cups all-purpose flour – The base that gives the cookies structure.
• 1 teaspoon baking soda – Ensures the cookies rise properly.
• 1 teaspoon ground cinnamon – Brings warmth and depth of flavor.
• 1/2 teaspoon ground nutmeg – Enhances the cozy autumn spice profile.
• 1/2 teaspoon ground cloves – Adds a bold, aromatic touch.
• 1/2 teaspoon salt – Balances the sweetness and enhances the flavors.
• 1 cup chopped walnuts (optional) – Adds a delightful crunch.

How to Make Pumpkin Cookies

Follow these simple steps to bake the perfect batch of pumpkin cookies:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and make cleanup easier.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, white sugar, and brown sugar together until the mixture is light and fluffy. This step ensures a smooth dough and helps incorporate air for a soft texture.

Step 3: Add the Pumpkin and Egg

Mix in the pumpkin puree and egg until fully combined. The dough will be slightly soft and creamy, which is exactly what you want.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This helps distribute the leavening agent and spices evenly.

Step 5: Mix the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies dense instead of soft and tender.

Step 6: Add Walnuts (Optional)

If using walnuts, fold them into the dough at this stage for added texture and crunch.

Step 7: Scoop and Bake

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden and the cookies are set.

Step 8: Cool the Cookies

Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before icing.

How to Make Brown Butter Icing

This brown butter icing is what makes these pumpkin cookies truly irresistible. It’s rich, nutty, and slightly caramel-like in flavor, complementing the spiced cookies perfectly.

Ingredients for Brown Butter Icing

• 1/2 cup butter – Browning the butter enhances the flavor.
• 4 cups powdered sugar – Creates the perfect sweet glaze.
• 1 teaspoon vanilla extract – Adds depth to the icing.
• 6 tablespoons milk – Helps achieve the perfect consistency.

Step 1: Brown the Butter

In a small saucepan over medium heat, melt the butter. Continue cooking, stirring constantly, until the butter turns golden brown and develops a nutty aroma. Be careful not to let it burn.

Step 2: Make the Icing

Remove the butter from the heat and whisk in the powdered sugar, vanilla extract, and milk. Stir until smooth and creamy. If the icing is too thick, add a bit more milk, one tablespoon at a time, until it reaches a pourable consistency.

Step 3: Drizzle Over Cookies

Once the cookies have completely cooled, drizzle the icing over them using a spoon or piping bag. Allow the icing to set before serving

How Long to Bake Pumpkin Cookies & Storage Tips

How Long to Bake Pumpkin Cookies

The baking time for pumpkin cookies can vary slightly based on their size and your oven’s calibration. Here are some general guidelines to ensure they bake perfectly:

• Smaller cookies (1 tablespoon of dough) – Bake for 12 to 15 minutes at 350°F (175°C).
• Medium cookies (about 1.5 tablespoons of dough) – Bake for 15 to 18 minutes.
• Larger cookies (2 tablespoons of dough) – Bake for 18 to 20 minutes.

💡 Tip: The cookies are done when the edges are slightly golden, and the centers no longer look wet. Since pumpkin cookies have a soft, cake-like texture, they won’t be as firm as traditional cookies when they come out of the oven. They will continue to set as they cool.

How to Store Pumpkin Cookies

If you have leftover pumpkin cookies (which isn’t likely!), here’s how to keep them fresh and delicious for as long as possible:

Room Temperature (Best for 2-3 Days)

• Store the cookies in an airtight container at room temperature for up to 3 days.
• If stacking the cookies, place parchment paper between layers to prevent sticking.

Refrigerator (Best for 5-7 Days)

• If you need to keep them longer, refrigerate them in an airtight container.
• Let the cookies sit at room temperature for 10-15 minutes before eating to bring back their soft texture.

Freezer (Best for Up to 3 Months)

• Place cooled, unfrosted cookies in a single layer on a baking sheet and freeze for 1 hour.
• Once firm, transfer them to an airtight freezer bag or container, separating layers with parchment paper.
• When ready to enjoy, thaw them at room temperature for 30 minutes, then drizzle with icing.

💡 Tip: If you want to freeze the cookie dough, scoop individual portions onto a baking sheet and freeze until solid. Store in a freezer bag, then bake straight from the freezer, adding 2-3 minutes to the baking time.

Tips for Perfect Pumpkin Cookies

Here are some simple tricks to guarantee your cookies turn out soft, flavorful, and perfectly spiced every time:

✔️ Use Pure Pumpkin Puree – Avoid pumpkin pie filling, which contains added sugar and spices. Pure pumpkin gives the best flavor and texture.

✔️ Don’t Overmix the Dough – Mix just until the ingredients are combined to keep the cookies light and tender.

✔️ Let the Brown Butter Cool Slightly – When making the icing, let the brown butter cool for a minute before adding powdered sugar to prevent clumping.

✔️ Adjust the Icing Consistency – If the icing is too thick, add a bit more milk. If it’s too thin, mix in more powdered sugar until smooth.

✔️ Make Them Extra Fancy – Add a sprinkle of chopped nuts, a dusting of cinnamon, or a drizzle of melted white chocolate over the icing for a gourmet touch.

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Frequently Asked Questions 

1️⃣ Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree instead of canned! To make homemade pumpkin puree:

• Cut a small sugar pumpkin in half, remove the seeds, and roast at 375°F (190°C) for 45-50 minutes until soft.
• Scoop out the flesh and puree it in a food processor until smooth.
• If the puree is watery, strain it through a cheesecloth to remove excess moisture.
• Use the same amount of homemade puree as you would canned.

💡 Tip: Avoid using large carving pumpkins, as they have a higher water content and less flavor.

2️⃣ Why are my pumpkin cookies too soft or cakey?

Pumpkin cookies naturally have a soft and cake-like texture due to the moisture in the pumpkin puree. However, if they’re too soft, try these fixes:

• Reduce the pumpkin puree slightly to limit excess moisture.
• Do not overmix the dough—mixing too much can incorporate extra air, making the cookies fluffier.
• Use less baking soda (reduce by 1/4 teaspoon) to create a denser texture.

If you prefer a crispier cookie, bake them 2-3 minutes longer and let them cool completely on a wire rack.

3️⃣ Can I make these cookies gluten-free?

Absolutely! To make a gluten-free version:

• Replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for structure.
• Double-check that your baking soda and spices are certified gluten-free.

The texture may be slightly different, but the flavor will still be delicious!

4️⃣ Can I make the brown butter icing ahead of time?

Yes! Brown butter icing can be prepared 1-2 days in advance and stored in an airtight container at room temperature. If it thickens too much, whisk in a teaspoon of milk at a time until it reaches a spreadable consistency.

💡 Tip: For the freshest flavor, reheat the icing slightly before drizzling it over the cookies