Pumpkin Cookies with Brown Butter Icing

These are the BEST pumpkin cookies.  I mean it. 

The cookie itself is like the top of a cupcake... light, airy, and soft.  And it's pumpkin!!  Add brown butter icing and it really is perfection in cookie form.  

So, I'm going to share the recipe with all of you because you need to make these, asap.  

WARNING: the recipe makes a lot of cookies (about 40).  Either prepare to eat a lot, share a lot, or half the recipe.

Pumpkin Cookies with Brown Butter Icing


For the cookies...

2 3/4 Cups flour

1 tsp. baking powder

1 tsp. baking soda

1 1/4 tsp. salt

1 1/2 tsp. cinnamon 

1 1/4 tsp. ginger

3/4 tsp. nutmeg

3/4 Cup unsalted butter (room temperature)

2 1/4 Cup brown sugar

2 large eggs

1 1/2 Cup pumpkin puree

3/4 Cup evaporated milk

1 tsp. vanilla extract 

For the icing...

3 Cups confectioners sugar

7 1/2 Tbsp butter

1/4 Cup evaporated milk

1 1/2 tsp. vanilla extract


1. Preheat oven to 375°F.  Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, whisk the first seven ingredients together (flour through nutmeg). 

3. In a separate bowl with a paddle attachment, beat the butter and the brown sugar together for 2-3 minutes.  Add eggs one at a time, scraping down the sides of the bowl as necessary.  Add pumpkin, evaporated milk, and vanilla, and beat until just combined.

4. Slowly add in the flour mixture.  Mix until just combined.

5. Scoop heaping tablespoons of cookie dough onto the prepared baking sheet, about 2" apart.  Bake for 10-12 minutes, until the edges begin to turn golden brown.  

6. Let the cookies cool on wire racks.

7. While the cookies are baking, make the icing.  Start by melting the butter over medium heat in a medium sized sauce pan.  Let the butter brown, stirring frequently as it bubbles.  

8.  Remove the browned butter from the heat and add the powdered sugar, evaporated milk, and vanilla to the sauce pan.  Stir together until smooth.  

9.  Scoop about 1/2 Tbsp of icing onto each cookie.  Enjoy!  

*These cookies are best the day that they are made.


Krista NelsonComment