Name: Pumpkin Cookies with Browned Butter Icing Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 54
Cuisine: American
Ingredients: 2¾ cups all-purpose flour; 1 tsp baking powder; 1 tsp Baking Soda; 1½ tsp ground cinnamon; 1 tsp ground ginger; ½ tsp ground nutmeg; ½ tsp salt; ¾ cup butter; 1½ cups light brown sugar; ¾ cup granulated sugar; 2 large eggs; ½ cup sour cream; 1 tsp vanilla extract; 1½ cups pumpkin puree; For Browned Butter Icing:; 4 cups powdered sugar; 10 tbsp butter; ⅓ cup half and half

Delicious, moist, and packed with the flavors of fall, these pumpkin cookies are a treat to relish. The added twist of browned butter icing lends a savory-sweet balance to the cookies making them irresistible. This recipe is straightforward, and the end result is a batch of cookies that are as beautiful to look at as they are to eat.

Photos of Pumpkin Cookies with Browned Butter Icing Recipe

The ingredients required for this recipe are commonly found in most kitchens. However, when shopping, pay special attention to the pumpkin puree. Avoid the options with added spices or sugar – we want natural, pure pumpkin puree for this recipe. Also, for the browned butter icing, we need half and half. If it's not available, you can make your own by mixing equal parts of milk and heavy cream.

Ingredients for Pumpkin Cookies with Browned Butter Icing

All-purpose flour: The base of the cookie dough.

Baking powder and baking soda: These leavening agents make the cookies rise and become fluffy.

Spices: Cinnamon, ginger, and nutmeg add that classic fall flavor.

Butter: Adds richness to the cookies and is a vital part of the icing.

Sugars: A mix of light brown and granulated sugars gives a deep sweetness.

Eggs: They bind the ingredients together.

Sour cream: Adds a slight tang and extra moisture.

Vanilla extract: Enhances the flavors.

Pumpkin puree: Gives the cookies their pumpkin flavor.

Powdered sugar: Used in the icing for its smooth texture.

Half and half: A dairy product used to make the icing creamy.

One reader, Laural Dorsey says:

These pumpkin cookies with browned butter icing are absolutely divine! The cookies are soft and full of warm, comforting flavors, and the browned butter icing adds a rich, caramelized finish. They're perfect for fall gatherings or just a cozy night in. I can't get enough of them!

Laural Dorsey

Techniques Required for Making Pumpkin Cookies with Browned Butter Icing

How to brown butter: In a small saucepan, melt the butter over medium heat, swirling the pan occasionally. Once the butter melts, it will start to splatter and foam. As the foam subsides, golden brown flecks will appear in the center of the foamy bubbles. Once the flecks expand to about a 2-inch circle over the foam, immediately remove the butter from the heat.

How to pipe cookie dough: Transfer 1½ cups of the cookie dough to a pastry bag fitted with a ½-inch plain tip. Pipe 1½-inch rounds onto a silpat or parchment paper-lined cookie sheets, spacing the cookies at least 1-inch apart.

How to make browned butter icing: Measure 4 cups of powdered sugar into a mixing bowl. Brown the butter in a small saucepan over medium heat, swirling the pan occasionally. Once the butter is browned, carefully pour it over the powdered sugar in the mixing bowl. Add half and half, then stir the mixture until smooth. Add additional half and half, about 1 to 2 teaspoons at a time, to the icing mixture to thin, as it will thicken as it sits. Spread the icing over the cookies.

How To Make Pumpkin Cookies with Browned Butter Icing

Spice up snack time with our recipe for tender and delicious pumpkin cookies, topped with a rich and creamy browned butter icing!

Preparation: 30 minutes

Cooking: 40 minutes

Total: 1 hour 10 minutes

Serves:

Ingredients

2¾cupsall-purpose flour
1tspbaking powder
1tspbaking soda
1½tspground cinnamon
1tspground ginger
½tspground nutmeg
½tspsalt
¾cupbutter,salted, softened
1½cupslight brown sugar,packed
¾cupgranulated sugar
2large eggs
½cupsour cream
1tspvanilla extract
1½cupspumpkin puree,canned

For Browned Butter Icing:

4cupspowdered sugar
10tbspbutter,salted, diced into 1-inch pieces
⅓cuphalf and half

Instructions

Preheat the oven to 375 degrees F.
In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment and set on medium speed, whip together the butter, light brown sugar, and granulated sugar for 3 to 4 minutes until pale and fluffy.
Add in the eggs one at a time, mixing after each addition, until combined.
Mix in the sour cream and vanilla extract, then mix in the pumpkin puree.
With the mixer set on low speed, slowly add the dry ingredients, then mix until combined. Be sure to scrape down the bowl throughout the entire mixing process.
Transfer 1½ cups of the cookie dough to a pastry bag fitted with a ½-inch plain tip, then pipe 1½-inch rounds onto a Silpat or parchment paper-lined cookie sheets, spacing cookies at least 1-inch apart.
Bake in the oven for 12 minutes until the tops spring back when touched.
Allow to cool for several minutes on the baking sheet before transferring to a wire rack. Cool completely.

Browned Butter Icing:

Measure 4 cups of powdered sugar into a mixing bowl. Set aside.
Brown the butter in a small saucepan over medium heat, swirling the pan occasionally.
Once the butter melts after a few minutes, it will splatter, then foam.
Once golden brown flecks begin to appear in the center of the foamy bubbles and expand to about a 2-inch circle over the foam, immediately remove it from heat.
Carefully pour the browned butter over powdered sugar in the mixing bowl.
Add half and half, then stir the mixture until smooth.
Spread the icing over the cookies.
Add the additional half and half, about 1 to 2 teaspoons at a time, to the icing mixture to thin, as it will thicken as it sits.
Serve, and enjoy!

Nutrition

Calories: 136.94kcal
Fat: 5.55g
Saturated Fat: 3.41g
Trans Fat: 0.19g
Monounsaturated Fat: 1.45g
Polyunsaturated Fat: 0.26g
Carbohydrates: 21.27g
Fiber: 0.42g
Sugar: 15.76g
Protein: 1.11g
Cholesterol: 20.98mg
Sodium: 58.27mg
Calcium: 19.61mg
Potassium: 36.26mg
Iron: 0.49mg
Vitamin A: 100.67µg
Vitamin C: 0.32mg

Crucial Technique Tip for Perfect Pumpkin Cookies with Browned Butter Icing

When browning butter for the icing, keep a close eye on it as it can go from browned to burnt very quickly. The butter will start to foam and then you'll see brown specks start to form at the bottom of the pan. This is the point where you want to remove it from the heat. The residual heat will continue to brown the butter without burning it. This will give your icing a deep, nutty flavor that pairs perfectly with the pumpkin cookies.

Time-Saving Tips for Preparing Pumpkin Cookies

Prepare the ingredients: Gather and measure all the ingredients before starting to save time and avoid any last-minute rushes.

Use canned pumpkin puree: Using canned pumpkin puree instead of making it from scratch will save time and effort.

Make the icing ahead of time: Prepare the browned butter icing in advance and store it in the refrigerator until ready to use.

Use a cookie scoop: Using a cookie scoop will help create uniform cookie shapes and save time compared to shaping them by hand.

Bake multiple batches: If your oven space allows, bake multiple batches of cookies simultaneously to save time.

Chill the dough: Chill the cookie dough in the refrigerator before baking to prevent spreading and ensure a better shape.

Use a stand mixer: Utilize a stand mixer for mixing the cookie dough to save time and effort compared to mixing by hand.

Prep the baking sheets: Prepare the baking sheets with parchment paper or silicone mats in advance to streamline the baking process.

Double the recipe: Consider doubling the recipe to make a larger batch of cookies, saving time on preparation and baking.

Substitute Ingredients For Pumpkin Cookies with Browned Butter Icing Recipe

all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra nutrients to the cookies, while still providing the necessary structure for the dough.
baking powder - Substitute with baking soda and cream of tartar: Baking soda and cream of tartar can be used as a substitute for baking powder, providing the necessary leavening agents for the cookies.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a subtle coconut flavor to the cookies.
light brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a lower glycemic index alternative to brown sugar, providing a slightly caramel-like flavor to the cookies.
granulated sugar - Substitute with maple syrup: Maple syrup can add a natural sweetness and a hint of caramel flavor to the cookies, while reducing the amount of refined sugar.
eggs - Substitute with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg): Flax eggs can be used as a vegan alternative to eggs, providing binding properties to the cookie dough.
sour cream - Substitute with Greek yogurt: Greek yogurt can add a tangy flavor and moisture to the cookies, serving as a suitable replacement for sour cream.
half and half - Substitute with coconut milk: Coconut milk can be used as a dairy-free alternative to half and half, providing a creamy texture and richness to the browned butter icing.

How to Beautifully Present These Delectable Pumpkin Cookies

Elevate the plating: When presenting the pumpkin cookies with browned butter icing, ensure that the cookies are arranged neatly on the plate, with the icing drizzled elegantly over the top. The presentation should be visually appealing and inviting.
Incorporate seasonal elements: Add a touch of seasonal flair to the presentation by garnishing the plate with a sprinkle of ground cinnamon or a small edible flower. This will enhance the overall aesthetic and tie in the autumn theme of the pumpkin cookies.
Balance the colors: Consider the color contrast when plating. The warm tones of the pumpkin cookies and browned butter icing can be complemented with a contrasting element, such as a dusting of powdered sugar or a delicate caramel drizzle.
Utilize negative space: Embrace the concept of negative space on the plate to allow the cookies to stand out. Avoid overcrowding the plate with excessive decorations or elements that may distract from the main attraction.
Attention to detail: Pay close attention to the finer details, such as ensuring the edges of the cookies are clean and the icing is evenly spread. A meticulous presentation demonstrates precision and care in the culinary creation.

Essential Kitchen Tools for Making Pumpkin Cookies with Browned Butter Icing

Mixing bowl: A large, sturdy bowl used for combining ingredients and mixing batters or doughs.
Electric stand mixer: A powerful countertop appliance with a mixing head that can be raised or lowered, used for mixing and whipping ingredients.
Pastry bag: A cone-shaped bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end.
Saucepan: A deep cooking pan with a long handle and a lid, used for making sauces, boiling liquids, or reheating foods.
Silpat or parchment paper: Non-stick baking surfaces used to line baking sheets or pans to prevent food from sticking.
Whisk: A kitchen utensil used for whipping and mixing ingredients together, typically made of metal loops.
Spatula: A flat, flexible kitchen tool with a long handle, used for lifting, flipping, and spreading foods.
Measuring cups and spoons: Tools used to accurately measure ingredients for recipes.
Cooling rack: A metal rack used to cool baked goods by allowing air to circulate around them.
Food processor: A kitchen appliance used to perform various food preparation tasks, such as chopping, blending, and pureeing ingredients.

Storing and Freezing Pumpkin Cookies for Later Enjoyment

Allow the pumpkin cookies to cool completely before storing them in an airtight container. This will prevent them from becoming soggy or sticking together.
Place a layer of parchment paper or wax paper between each layer of cookies to prevent them from sticking together.
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to 2 weeks.
To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe container or plastic bag and store in the freezer for up to 3 months.
When you're ready to enjoy the frozen cookies, let them thaw at room temperature for about 30 minutes before serving.
If you want to freeze the cookie dough, scoop the dough onto a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe container or plastic bag and store in the freezer for up to 3 months.
When you're ready to bake the frozen cookie dough, let the dough balls thaw at room temperature for about 30 minutes before baking as directed in the recipe.
If you have leftover browned butter icing, store it in an airtight container in the refrigerator for up to 1 week. When you're ready to use it, let it come to room temperature and stir until smooth before spreading on the cookies.

How To Reheat Leftover Pumpkin Cookies

To reheat leftover pumpkin cookies with browned butter icing, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and heat them for 5-7 minutes, or until they are warmed through and the icing is slightly melted. This method will help restore the cookies' texture and bring out the flavors of the spices and pumpkin.
Another option is to use a microwave. Place the cookies on a microwave-safe plate and heat them on high power for 10-15 seconds. Check the cookies and repeat the process if needed, heating them in 5-second intervals to avoid overheating. The microwave method is quick and convenient, but it may result in a slightly softer texture compared to oven reheating.
For a crispy exterior and a warm, gooey center, try reheating the cookies in an air fryer. Set the air fryer to 350°F (175°C) and place the cookies in the basket, ensuring they are not touching each other. Heat the cookies for 2-3 minutes, or until they are warmed to your liking. This method will give you a texture similar to freshly baked cookies.
If you want to enjoy your leftover pumpkin cookies with a cold, creamy twist, try crumbling them over a scoop of vanilla ice cream. The contrast between the warm, spiced cookie crumbles and the cool, smooth ice cream will create a delightful dessert experience.
For a decadent treat, transform your leftover cookies into a pumpkin cookie sundae. Warm up the cookies using one of the methods mentioned above, then top them with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of chopped pecans. This combination of flavors and textures will elevate your leftover cookies into a gourmet dessert.

Interesting Fact About Pumpkin Cookies with Browned Butter Icing

The pumpkin cookies with browned butter icing recipe is a delightful fall treat that combines the warm flavors of pumpkin, cinnamon, and nutmeg with a rich browned butter icing. This recipe is perfect for autumn gatherings or as a sweet indulgence during the cooler months. The browned butter icing adds a nutty and caramelized flavor to the cookies, elevating their taste and making them a standout dessert. Enjoy these cookies with a cup of hot coffee or tea for a cozy and comforting experience.

Is Making Pumpkin Cookies at Home Cost-Effective?

The cost-effectiveness of this pumpkin cookies with browned butter icing recipe is quite high. The ingredients are commonly found in households, and the recipe yields a large batch of cookies, making it suitable for a family. The use of pumpkin puree and spices adds depth of flavor without requiring expensive ingredients. The approximate cost for a household of 4 people is around $15, making it a budget-friendly dessert option. Overall Verdict: 9/10.

Are Pumpkin Cookies with Browned Butter Icing Healthy or Unhealthy?

The pumpkin cookies with browned butter icing recipe is a delightful treat, but it's not the healthiest option. Here's why:

The recipe contains a significant amount of butter, which is high in saturated fat.
It also includes a substantial amount of sugar, both brown and granulated, which can contribute to weight gain and other health issues if consumed in excess.
The icing is made with powdered sugar and more butter, further increasing the calorie and sugar content of the cookies.
The recipe uses all-purpose flour, which is refined and lacks the nutrients found in whole grain flours.

However, the recipe does incorporate some healthier ingredients, such as:

Pumpkin puree, which is rich in vitamins, minerals, and fiber.
Spices like cinnamon, ginger, and nutmeg, which have anti-inflammatory properties and can provide some health benefits.

To make this recipe healthier, consider the following suggestions:

Replace half of the all-purpose flour with whole wheat flour or oat flour to increase the fiber content and nutritional value of the cookies.
Reduce the amount of sugar in the recipe by 1/4 to 1/2 cup. You can also experiment with natural sweeteners like maple syrup or honey.
Use a lower-fat dairy option, such as low-fat sour cream or Greek yogurt, instead of regular sour cream.
Decrease the amount of butter in both the cookie dough and the icing. You can replace some of the butter with healthier alternatives like coconut oil or mashed avocado.
Add chopped nuts, such as walnuts or pecans, to the cookie dough for an extra boost of healthy fats and protein.

Editor's Opinion on These Delightful Pumpkin Cookies

As a culinary genius and chef, I must say that this pumpkin cookie recipe with browned butter icing is a delightful treat. The combination of warm spices, creamy pumpkin, and rich browned butter icing creates a perfect balance of flavors. The cookies are moist and tender, and the browned butter icing adds a luxurious touch. The use of sour cream in the cookie dough adds a lovely tanginess, and the browned butter icing provides a depth of flavor that elevates the overall experience. This recipe is a wonderful way to celebrate the flavors of fall and is sure to be a hit with anyone who tries it.

Enhance Your Pumpkin Cookies with Browned Butter Icing Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Create a creamy and flavorful side dish by adding roasted garlic to your mashed potatoes. The roasted garlic adds a delicious depth of flavor that pairs perfectly with the pumpkin cookies.

Honey Glazed Carrots: Add a touch of sweetness to your meal with honey glazed carrots. The natural sweetness of the carrots complements the warm spices in the pumpkin cookies, creating a well-balanced and satisfying meal.

Cranberry Pecan Quinoa Salad: For a light and refreshing side dish, try a cranberry pecan quinoa salad. The tartness of the cranberries and the crunch of the pecans provide a delightful contrast to the rich and indulgent pumpkin cookies.

Similar Recipes to Try If You Love Pumpkin Cookies

Creamy Tomato Basil Soup: This creamy tomato basil soup is the perfect comfort food for a cozy night in. The combination of ripe tomatoes, fresh basil, and creamy texture will leave you wanting more.

Honey Garlic Glazed Salmon: This honey garlic glazed salmon is a delicious and healthy option for dinner. The sweet and savory glaze pairs perfectly with the tender and flaky salmon fillets.

Mango Coconut Chia Pudding: Indulge in this tropical-inspired mango coconut chia pudding for a refreshing and nutritious dessert. The combination of sweet mango, creamy coconut, and chewy chia seeds creates a delightful treat.

Appetizers and Main Dishes to Serve Alongside Pumpkin Cookies with Browned Butter Icing

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a flavorful mixture of cream cheese, garlic, and herbs. The perfect bite-sized appetizer to start off any meal.

Spinach and Artichoke Dip: Indulge in this creamy and cheesy spinach and artichoke dip, served with crispy tortilla chips or warm bread. A crowd-pleasing appetizer that will have everyone coming back for more.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish that combines tender chicken with a rich and flavorful Alfredo sauce. Serve it over your favorite pasta for a comforting and satisfying meal.

Beef Stroganoff: Whip up a hearty and comforting dish featuring tender strips of beef cooked in a creamy and savory sauce. Pair it with your choice of pasta or rice for a delicious and filling dinner option.

Why trust this Pumpkin Cookies with Browned Butter Icing Recipe:

This recipe for pumpkin cookies with browned butter icing is a delightful treat for any occasion. The combination of pumpkin puree and warm spices creates a rich, flavorful cookie that is perfect for autumn. The addition of sour cream ensures a moist and tender texture, while the browned butter icing adds a decadent and indulgent touch. With carefully curated ingredients such as cinnamon, ginger, and nutmeg, this recipe promises a delightful blend of seasonal flavors. Trust in the expertise behind this recipe to elevate your baking experience and delight your taste buds.

Have you tried this pumpkin cookies with browned butter icing recipe? Share your experience and discuss any tweaks or variations in the Baking and Desserts forum.

FAQ:

Can I substitute the pumpkin puree with something else?

Yes, you can substitute the pumpkin puree with mashed sweet potatoes or butternut squash puree for a similar flavor and texture.

Can I make the cookies ahead of time and freeze them?

Absolutely! You can make the cookies ahead of time and freeze them in an airtight container for up to 3 months. Just be sure to let them cool completely before freezing.

Can I use a different type of icing for these cookies?

Of course! While the browned butter icing complements the pumpkin flavor beautifully, you can also use a cream cheese frosting or a simple vanilla glaze if you prefer.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the texture and flavor of the cookies may be slightly different. Whole wheat flour tends to make baked goods denser, so you may want to use half all-purpose flour and half whole wheat flour for the best results.

Can I omit the sour cream from the cookie dough?

If you don't have sour cream on hand, you can substitute it with an equal amount of Greek yogurt for a similar tangy flavor and moisture in the cookies.