The Best Pumpkin Cookies with Brown Butter Icing
As soon as pumpkin season arrives, these pumpkin cookies with brown butter icing are one of the first treats I bake. The cookies are incredibly soft and fluffy with just the right amount of pumpkin flavor, and the brown butter icing adds a rich, nutty sweetness that makes them completely irresistible. They’re easy to make, perfect for sharing, and always disappear quickly whenever I bring them to a gathering. If you’re looking for a cozy fall dessert that tastes like autumn in every bite, these pumpkin cookies are sure to become a favorite.
How to Make Pumpkin Cookies
For the best texture, start by removing some of the excess moisture from the pumpkin puree. Spread the pumpkin puree onto a plate and gently press a paper towel over the top to absorb the extra liquid. You don’t need to remove every bit of moisture, but taking out some of it helps create thicker, fluffier cookies that hold their shape better while baking. Once the pumpkin is ready, set it aside and prepare the dry ingredients.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice until everything is evenly combined. This step helps distribute the spices and leavening agents throughout the dough, ensuring every cookie is packed with warm fall flavor. Set the bowl aside while you prepare the wet ingredients.
In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together on medium speed for about 3 minutes. The mixture should become light, fluffy, and well combined. Don’t forget to scrape down the sides of the bowl as needed to make sure everything mixes evenly. Once the butter and sugars are fully creamed, add the eggs, vanilla extract, and prepared pumpkin puree. Continue mixing on medium speed until the ingredients are fully incorporated and the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients and mix on low speed until a soft cookie dough forms. Be careful not to overmix, as this can make the cookies dense instead of soft and tender. Using a cookie scoop or spoon, portion the dough onto a parchment-lined baking sheet, leaving a little space between each cookie. Bake for 11 to 13 minutes, or until the tops are set and the cookies are lightly golden around the edges. Remove them from the oven and allow them to cool completely before adding the icing.
Try making my homemade Pumpkin Muffins Recipe if you love pumpkin flavoured desserts!
How to Make the Brown Butter Icing
While the cookies cool, prepare the brown butter icing. Place the unsalted butter in a small saucepan over medium heat. Stir continuously as the butter melts and begins to foam. After several minutes, the butter will develop a rich golden-brown color and a wonderful nutty aroma. Small brown flecks will form on the bottom of the pan, which is exactly what you want. This process usually takes about 5 to 7 minutes. Once browned, remove the butter from the heat and pour it into a small bowl. Let it cool at room temperature for about 10 minutes before transferring it to the refrigerator to cool completely.
When the browned butter has cooled, make the icing. In a medium bowl, combine the icing sugar, vanilla extract, and whole milk. Add the cooled brown butter and beat everything together on medium speed until a thick, smooth frosting forms. The brown butter gives the icing an incredible nutty, caramel-like flavor that pairs perfectly with the pumpkin-spiced cookies. Once the cookies have fully cooled, spread or pipe the icing over the tops. Let the frosting set before serving, then enjoy these soft pumpkin cookies with their rich brown butter icing. A perfect treat for fall gatherings, holiday dessert trays, or cozy afternoons with a cup of coffee.
Storage
Store the frosted pumpkin cookies in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to prevent the icing from sticking.
For longer storage, keep the cookies in an airtight container in the refrigerator for up to 5 days. The icing will remain fresh, and the cookies will stay soft and moist.
You can freeze the cookies for up to 3 months. For best results, freeze the cookies without the icing. Once thawed, prepare the brown butter icing fresh and frost before serving.
Allow frozen cookies to thaw overnight in the refrigerator or at room temperature for 1 to 2 hours before serving.
Ingredients
Pumpkin Cookies Ingredients
All-Purpose Flour: All-purpose flour provides the structure and foundation for the cookies. It helps create a soft, tender texture while supporting the moisture from the pumpkin puree and other wet ingredients.
Baking Powder: Baking powder helps the cookies rise as they bake, creating a light and fluffy texture. It works alongside the baking soda to ensure the cookies aren’t dense or heavy.
Baking Soda: Baking soda acts as a leavening agent and helps the cookies spread slightly while baking. It also contributes to the soft, cake-like texture that pumpkin cookies are known for.
Salt: Salt enhances the flavors of the pumpkin, spices, and sugars while balancing the sweetness of the cookies. Even a small amount makes a big difference in the overall flavor.
Cinnamon: Cinnamon adds warmth and sweetness to the cookies, giving them their classic cozy fall flavor. It pairs perfectly with pumpkin and the rich brown butter icing.
Pumpkin Spice: Pumpkin spice is a blend of warming spices, typically including cinnamon, nutmeg, ginger, and cloves. It adds depth and the signature autumn flavor that makes these cookies so irresistible.
Unsalted Butter: Unsalted butter adds richness, moisture, and flavor to the cookie dough. Using unsalted butter allows you to control the overall salt content in the recipe.
Brown Sugar: Brown sugar adds sweetness and moisture while contributing subtle caramel and molasses notes. It helps keep the cookies soft and tender.
Granulated Sugar: Granulated sugar provides sweetness and helps create a balanced texture. It works with the brown sugar to produce soft cookies with just the right amount of structure.
Eggs: Eggs bind the ingredients together and provide structure to the cookies. They also contribute moisture and help create a soft, fluffy texture.
Vanilla Extract: Vanilla extract enhances the flavors of the pumpkin, spices, and butter. It adds warmth and depth that complements the other ingredients beautifully.
Brown Butter Icing
Icing Sugar: Icing sugar, also known as powdered sugar, creates the smooth, sweet base of the icing. It dissolves easily and gives the frosting its creamy consistency.
Vanilla Extract: Vanilla extract adds a subtle sweetness and rich flavor to the icing, enhancing the nutty notes of the brown butter.
Whole Milk: Whole milk helps thin the icing to the perfect consistency for spreading or drizzling. Its richness also contributes to a smooth, creamy texture.
Unsalted Butter: The butter is browned before being added to the icing, creating a rich, nutty flavor with caramel-like notes. Brown butter is the star ingredient that transforms a simple icing into something truly special and pairs perfectly with the pumpkin-spiced cookies.
Try my other homemade cookie recipes!
- Blueberry Cookies
- Snickerdoodles with Cinnamon Sugar
- Red Velvet Cookies with Cream Cheese Frosting
- Oatmeal Chocolate Chip Cookies
- Double Chocolate Chip Cookies
Pumpkin Cookies with Brown Butter Icing Recipe
Ingredients
Pumpkin Cookies
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 tsp. pumpkin spice
- 3/4 c. unsalted butter softened
- 3/4 c. brown sugar
- 1/4 c. granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2/3 c. pumpkin puree (165g)
Brown Butter Icing
- 2 1/2 c. icing sugar
- 1 tsp. vanilla extract
- 2 tbsp. whole milk
- 1/4 c. unsalted butter
Instructions
Pumpkin Cookies
- Remove the excess moisture from the pumpkin puree. Place the puree on a plate and press a paper towel over it until most of the moisture is removed. It doesn’t all need to be removed fully.
- In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice together. Set aside.
- In a large bowl, on medium speed, cream the softened unsalted butter, brown sugar, and granulated sugar together for about 3 minutes, scraping down the sides of the bowl as needed.
- Add the eggs, vanilla extract, and pumpkin puree to the wet ingredients and continue to beat on medium speed until fully incorporated. Add the dry ingredients and beat on low speed until the cookie dough has fully formed.
- Scoop the cookie dough onto a lined baking parchment sheet and bake for about 11-13 minutes. Remove from the oven and let fully cool before icing.
Brown Butter Icing
- In a small pot on the stove, put the unsalted butter on medium heat, stir the butter continuously until it has browned. About 5-7 minutes. Some small flecks will develop in the bottom of the pot which is normal. Remove the butter from the stove and pour into a small bowl and let cool at room temperature for 10 minutes. Place into the fridge and let full cool before using.
- In a medium bowl, add the icing sugar, vanilla extract, and whole milk. Add the browned butter and beat on medium speed until a thick frosting has formed. Ice the cookies and enjoy!
Notes
Author: Sarah Young
Frequently Asked Questions
Why are my pumpkin cookies cakey?
Pumpkin puree adds moisture to the dough, creating a soft, cake-like texture rather than a chewy cookie. This is completely normal for pumpkin cookies.
What does brown butter icing taste like?
Brown butter icing has a rich, nutty flavor with caramel-like notes that perfectly complements the warm spices and pumpkin in the cookies.
Can I make these cookies ahead of time?
Yes. The cookies can be baked 1 to 2 days in advance and stored in an airtight container until ready to frost and serve.
Can I use homemade pumpkin puree?
Absolutely. Just make sure the puree is well-drained and has a similar consistency to canned pumpkin puree.
Do I need to refrigerate the cookies?
Because of the icing and the moisture from the pumpkin, refrigeration is recommended if you plan to keep them longer than 2 days.
How do I know when the cookies are done baking?
The tops should look set and the edges should be lightly golden. Avoid overbaking to keep the cookies soft and tender.
Can I add nuts to the recipe?
Yes. Chopped pecans or walnuts pair wonderfully with both the pumpkin cookies and the brown butter icing.
What spices work best in pumpkin cookies?
Cinnamon, nutmeg, ginger, cloves, and pumpkin pie spice are all excellent choices for enhancing the pumpkin flavor.
Can I make the icing thicker or thinner?
Yes. Add more powdered sugar for a thicker icing or a small amount of milk for a thinner consistency.
Why did my brown butter icing turn grainy?
The butter may have cooled too much before mixing. Gently warming it and whisking thoroughly can help create a smoother icing.
Are these cookies good for holiday baking?
Definitely! These pumpkin cookies are perfect for Thanksgiving dessert tables, fall gatherings, cookie exchanges, and holiday gift boxes.