Pumpkin Cookies with Browned Butter Frosting Recipe
These Pumpkin Cookies with Browned Butter Frosting are soft, flavorful, and perfect for autumn or any time you crave a cozy treat. The cookies are moist with a gentle pumpkin spice, while the browned butter frosting adds a rich, nutty sweetness that complements the pumpkin perfectly. Easy to make and great for sharing, these cookies are a festive delight.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 55 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 3/4 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin (from 15-oz can; not pumpkin pie mix)
- 2 large eggs
- 2 1/4 cups Gold Medal™ All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Browned Butter Frosting
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons milk
- 1/3 cup butter (do not use margarine or spread; it will burn)
Instructions
- Prepare Cookie Dough: Preheat your oven to 375°F. In a large bowl, use an electric mixer on medium speed to beat the granulated sugar, brown sugar, softened butter, and vanilla extract until well blended. Then, beat in the pumpkin and eggs until the mixture is fully combined. Reduce the mixer speed to low and gradually beat in the flour, baking soda, cinnamon, and salt until the dough comes together.
- Form Cookies: Drop the cookie dough by heaping tablespoonfuls onto ungreased cookie sheets, spacing them sufficiently apart.
- Bake Cookies: Bake the cookies for 10 to 12 minutes or until the centers are firm and almost no indentation remains when touched. Immediately transfer the cookies from the sheets to a cooling rack to cool completely, about 45 minutes.
- Make Browned Butter: In a 1-quart saucepan, melt the 1/3 cup of butter over medium heat, stirring constantly until it becomes light brown and fragrant. Be careful not to burn it.
- Prepare Frosting: In a medium bowl, combine the powdered sugar, vanilla extract, and 3 tablespoons of milk. Pour the browned butter over this mixture and beat on low speed for about 1 minute until smooth. Add additional milk, up to 1 tablespoon, gradually as needed to achieve a creamy and spreadable consistency.
- Frost Cookies: Generously spread the browned butter frosting over the cooled pumpkin cookies to finish.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Do not substitute margarine for the butter used in browned butter frosting, as margarine will burn easily and alter taste.
- Ensure cookies are completely cooled before frosting to avoid melting the frosting.
- For a stronger spice flavor, consider adding a pinch of nutmeg or ginger to the cookie dough.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
