Pumpkin Cookies with Brown Butter Icing

Introduction

Embrace the cozy flavors of autumn with our delectable Pumpkin Cookies with Brown Butter Icing. These soft, spice-infused cookies are topped with a rich and nutty brown butter glaze, making them a perfect treat for fall gatherings, holiday parties, or a sweet pick-me-up. Whether you’re a baking enthusiast or a busy home cook, this recipe offers a delightful blend of seasonal ingredients and irresistible taste.

Ingredients

For the Cookies:

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

For the Brown Butter Icing:

• 1/2 cup unsalted butter
• 1 1/2 cups powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Cookies:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg, followed by the pumpkin puree and vanilla extract, until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

2. Make the Brown Butter Icing:

1. In a small saucepan, melt the butter over medium heat. Continue to cook, stirring constantly, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let it cool slightly.
2. In a bowl, whisk together the powdered sugar, milk, and vanilla extract. Gradually add the browned butter, mixing until smooth and spreadable.
3. Once the cookies are completely cooled, spread a generous layer of brown butter icing on each cookie.

Tips for Perfect Pumpkin Cookies

• Use Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
• Measure Flour Properly: For best results, spoon the flour into the measuring cup and level it off with a knife to avoid adding too much flour.
• Cool Completely Before Icing: Ensure the cookies are fully cooled before applying the icing to prevent it from melting or becoming runny.

Variations

• Add Nuts or Chocolate Chips: Fold in chopped pecans, walnuts, or chocolate chips for extra texture and flavor.
• Spiced Glaze: Enhance the icing with a pinch of cinnamon or nutmeg for a spiced version.

Why You’ll Love These Pumpkin Cookies

Pumpkin Cookies with Brown Butter Icing combine the warm, comforting flavors of fall with a touch of sophistication. The cookies themselves are soft and tender, thanks to the pumpkin, while the brown butter icing adds a rich, caramelized depth that takes them to the next level. Perfect for enjoying with a cup of tea or coffee, these cookies are sure to become a seasonal favorite.

Conclusion

Try making Pumpkin Cookies with Brown Butter Icing for a treat that captures the essence of autumn in every bite. With their delightful spice blend and luscious icing, these cookies are an easy way to bring a touch of fall magic to your kitchen. Enjoy them at your next gathering or as a cozy dessert for yourself!

Serving and Storage Tips for Pumpkin Cookies with Brown Butter Icing

Serving Tips

1. Perfect Presentation: To enhance the visual appeal, garnish the iced cookies with a light sprinkle of cinnamon or a few edible gold flakes. This adds a festive touch that’s perfect for fall gatherings.
2. Serving Temperature: Pumpkin cookies can be enjoyed at room temperature or slightly chilled. The brown butter icing sets nicely at room temperature but can become firmer when refrigerated.
3. Pairing Suggestions: Serve your pumpkin cookies with a warm beverage such as spiced apple cider, chai tea, or a latte to complement the autumnal flavors. They also pair wonderfully with a scoop of vanilla ice cream for a cozy dessert.
4. Cookie Platter: Arrange the cookies on a decorative platter or tiered stand for an eye-catching presentation at parties or holiday gatherings. Add some fall-themed decorations like mini pumpkins or autumn leaves for a festive touch.

Storage Tips

1. Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Make sure the cookies are fully cooled before sealing them to prevent the icing from becoming sticky.
2. Refrigeration: If you want to keep the cookies fresh for a longer period, refrigerate them in an airtight container for up to 2 weeks. The cold will help preserve the brown butter icing and maintain the cookie’s texture.
3. Freezing: For longer storage, you can freeze the cookies. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or zip-top bag and freeze for up to 3 months. To enjoy, let the cookies thaw at room temperature for about 30 minutes before serving.
4. Icing Preservation: If you prefer to freeze the cookies without icing, you can do so and then ice them once they are thawed. This helps to keep the icing fresh and prevents it from becoming too soft or runny during freezing.

By following these serving and storage tips, you can ensure that your Pumpkin Cookies with Brown Butter Icing stay delicious and enjoyable for as long as possible. Whether you’re savoring them immediately or saving them for later, these cookies are sure to be a hit!

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

Yes, you can use fresh pumpkin instead of canned puree. To do this, roast or steam the pumpkin until tender, then blend it until smooth and strain out any excess moisture. Make sure the fresh pumpkin puree is well-drained and similar in consistency to canned puree to avoid altering the cookie dough’s texture.

2. Can I make the cookies ahead of time?

Absolutely! You can bake the cookies up to a week in advance. Store them in an airtight container at room temperature, and frost them with the brown butter icing just before serving to keep the icing fresh and attractive. For longer storage, you can freeze the cookies and ice them once thawed.

3. How can I adjust the recipe for dietary restrictions?

For a dairy-free version, substitute the butter with a plant-based alternative and use a dairy-free milk for the icing. For a gluten-free option, replace the all-purpose flour with a gluten-free baking blend. If you need to avoid sugar, consider using a sugar substitute that measures cup-for-cup like granulated sugar.

4. What should I do if the brown butter icing is too runny or too thick?

If the icing is too runny, add more powdered sugar a little at a time until it reaches the desired consistency. If it’s too thick, add a small amount of milk or cream to loosen it up. Make adjustments slowly and mix well to ensure the icing is smooth and spreadable.