Pumpkin Cookies with Brown Butter Icing

American Made. My cookie mixes are a food finalist for Martha Stewart's American Made contest. That's insane to me!  Had someone brought up American Made a year ago, I probably would have said something like "#GOALS" with a slight eye roll, because this kind of thing doesn't happen to me.  It has taken me many long nights, a heck of a lot of coffee, a crazy amount of support from all of you, and a lot of love for this little cookie mix business of mine to get to where I am. 

I would love for you guys to check out my American Made profile here, and cast your vote!  You can vote 6x per day, every day, until Oct 19.  And if you want to be reminded to vote every day, please shoot me an email here, or message me on Facebook here. I'm going to send one email out every day with a little reminder to vote for those who want it. 

In honor of this contest, I'll be sharing some of my favorite Martha Stewart recipes on the blog! It's pretty fitting that Martha Stewart's Cookies book was one of my first cook books, and I think I've made just about every recipe in it :)

Today I'm sharing Martha's Pumpkin Cookies with Brown Butter Icing! These cake-like cookies are perfection.  Warning: this recipe makes a lot of cookies, so prepare to share, eat a lot of cookies, 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