Pumpkin Cookies with Browned Butter Icing

Seriously – these cookies are SO AMAZING! We were invited to a friend’s house for a post Thanksgiving turkey dinner and I was in charge of dessert. I found a recipe for these cookies on Cooking Classy’s site and couldn’t wait to try them out.  Not only did the pumpkin cookies sound tasty but the browned butter frosting really had me intrigued.  The cookies turned out to be soft which was a perfect combination with the flavorful and sweet icing.  I loved, loved, loved the flavor the browned butter gave to this icing- it was SO GOOD!  Make these cookies and I bet you won’t regret it.

Preheat oven to 375 degrees.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly  set aside. Using a mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 – 4 minutes. Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract,  and pumpkin puree then mix well. Slowly add dry ingredients and mix until combined.

Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a nonstick or  Silpat lined cookie sheet, spacing cookies at least 1 inch apart.

Bake in the oven for about 12 minutes until tops spring back when touched. Allow to cool several minutes on baking sheet before transferring to a wire rack.

Prepare the browned butter icing. Measure the powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally.  Remove from heat when the golden brown flecks begin to appear in the center of the foamy bubbles.  Carefully pour browned butter over powdered sugar in mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from pan. Add the half and half and stir mixture until smooth and creamy. Spread over cookies with a spoon.  Add extra half and half, about 1 – 2 tsp at a time, to icing mixture to thin because it will thicken as it sits.  

Store in an airtight container in a single layer in refrigerator and rest at room temperature before serving.

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Pumpkin Cookies with Browned Butter Icing

Yield: 14 large cookies

Prep Time: 15 min.

Cook Time: 10-12 min

Total Time: 30 min.

Ingredients:

Pumpkin Cookies:

1 1/3 cup plus 1 tbsp flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
6 tbsp unsalted butter, softened
3/4 cups packed light-brown sugar
6 tbsp white sugar
1 large egg
1/4 cup sour cream
1/2 tsp vanilla extract
3/4 cups canned pumpkin puree
1 recipe Browned Butter Icing, recipe follows

Browned Butter Icing:

2 cups powdered sugar
5 tbsp unsalted butter
2 1/2 tbsp half and half
1/2 tsp vanilla

Directions:

Preheat oven to 375 degrees.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly set aside. Using a mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 - 4 minutes. Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract, and pumpkin puree then mix well. Slowly add dry ingredients and mix until combined.

Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a nonstick or Silpat lined cookie sheet, spacing cookies at least 1 inch apart. Bake in the oven for about 12 minutes until tops spring back when touched. Allow to cool several minutes on baking sheet before transferring to a wire rack.

Prepare the browned butter icing. Measure the powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally. Remove from heat when the golden brown flecks begin to appear in the center of the foamy bubbles. Carefully pour browned butter over powdered sugar in mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from pan. Add the half and half and stir mixture until smooth and creamy. Spread over cookies with a spoon. Add extra half and half, about 1 - 2 tsp at a time, to icing mixture to thin because it will thicken as it sits. Side Note: The icing is very sweet so don't put it on too thick.
Store in an airtight container in a single layer in refrigerator and rest at room temperature before serving.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Classy

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24 Responses to “Pumpkin Cookies with Browned Butter Icing”

  1. 1

    honeywhatscooking — November 25, 2012 @ 9:34 pm

    love this… especially the browned butter icing. So perfect for fall. Happy Thanksgiving Pam.

    [Reply]

  2. 2

    Katarina — November 25, 2012 @ 9:54 pm

    They look amazing!!

    [Reply]

  3. 3

    Chung-Ah | Damn Delicious — November 25, 2012 @ 11:24 pm

    I saw these on cooking classy too and thought that I had to make them immediately. I don’t why I still haven’t but thanks for reminding me to get on it!

    [Reply]

  4. 4

    Carmen Rosa — November 26, 2012 @ 1:47 am

    These look really yummy Pam.

    [Reply]

  5. 5

    Jersey Girl Cooks — November 26, 2012 @ 4:10 am

    Brown butter makes everything good! I like all the spice in these cookies. Yum!

    [Reply]

  6. 6

    Jenn's Food Journey — November 26, 2012 @ 4:26 am

    Oooooooooohhhhh…. these look INCREDIBLE!! So fluffy and delicious… I’d like three dozen, please…. well, might as well make it four!!!

    [Reply]

  7. 7

    Kim in MD — November 26, 2012 @ 4:37 am

    These have me drooling this morning! I bet they were the hit of the dinner party!

    [Reply]

  8. 8

    pam — November 26, 2012 @ 5:54 am

    Still trying to use up canned pumpkin from last Thanksgiving!! So, these are perfect!

    [Reply]

  9. 9

    Kris — November 26, 2012 @ 8:17 am

    Oh dear me….you had me at cookie!!!
    xo Kris

    [Reply]

  10. 10

    The Café Sucré Farine — November 26, 2012 @ 11:33 am

    All I had to see was that brown butter icing and I was in! These sound wonderful! I could see how they would be quite addictive! If you ever come to my house, you are in charge of dessert! :)

    [Reply]

  11. 11

    Megan — November 26, 2012 @ 12:29 pm

    These cookies sound great! I’ve made the cinnamon iced ones and may try these as well.

    BUT, think you’ve got a wrong pic up :) For me, the ingredients pic shows yeast and garlic. Not tasty additions to these cookies, I bet…

    [Reply]

    • Pam replied: — November 26th, 2012 @ 4:34 pm

      Megan,

      You are right! I used the wrong picture. Thank you!

      Pam

      [Reply]

  12. 12

    elifla — November 26, 2012 @ 1:12 pm

    Never made pumpkin cookies…. I have to try them!!
    xoxoxoxo, Flavia

    [Reply]

  13. 13

    elifla — November 26, 2012 @ 1:17 pm

    The “bited” cookies is my favourite pic , have a nice week, Flavia

    [Reply]

  14. 14

    Words Of Deliciousness — November 26, 2012 @ 5:05 pm

    I love pumpkin cookies. They look like they are nice and soft and delicious.

    [Reply]

  15. 15

    Adriana — November 26, 2012 @ 6:06 pm

    I always have too much pumpkin puree left over – these look delicious – thank you!

    [Reply]

  16. 16

    Joanne — November 26, 2012 @ 6:31 pm

    I’m always on the lookout for a new pumpkin cookie recipe! This sounds like such a winner!

    [Reply]

  17. 17

    Blond Duck — November 26, 2012 @ 6:51 pm

    I’ve seen a lot of browned butter recipes lately…even one for a pecan pie!

    [Reply]

  18. 18

    grace — November 27, 2012 @ 5:45 am

    what a GLORIOUS frosting! i never hide my distaste for pumpkin, but i’d be so tempted to eat many, many of these and it’s all because of that frosting. :)

    [Reply]

  19. 19

    Angie@Angie's Recipes — November 27, 2012 @ 9:37 am

    Love pumpkin anything! These cookies with browned butter frosting look so inviting!

    [Reply]

  20. 20

    Chris — November 27, 2012 @ 4:43 pm

    Brown butter icing? Wow, that sounds good, and your cookies sound extra good, Pam.

    [Reply]

  21. 21

    Susan — November 28, 2012 @ 5:02 am

    Oh yum! It’s coming on cookie season!

    [Reply]

  22. 22

    Yvonne — November 29, 2012 @ 7:09 pm

    Omg!!! These came out AMAZING! The pumpkin cookies were so airy and tasty, and then with the browned butter frosting on top…it was heavenly!! Thanks so much for sharing this recipe. I will definitely be making this again! Also, I ended up with a batch of 24 medium-large sized cookies! :)

    [Reply]

  23. 23

    Vita — January 24, 2013 @ 12:56 am

    Thank you so much for this recipe!!! These cookies are absolutely amazing! I have made them a few times already and they always turn out delicious!!!

    [Reply]

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