Pumpkin Cookies with Brown Butter Icing

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl. Set aside.
3. Cream Butter and Sugars: Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy (2-3 minutes). Add pumpkin puree, egg, and vanilla; mix well.
4. Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix!
5. Scoop Dough: Drop rounded spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
6. Bake: Bake for 12-14 minutes, or until edges are set and tops are lightly golden. Cool on baking sheets for 5 minutes before transferring to a wire rack.
7. Brown Butter: In a small saucepan over medium heat, melt butter. Cook, swirling occasionally, until golden brown and nutty (4-5 minutes). Remove from heat and cool slightly.
8. Mix Icing: Whisk together browned butter, powdered sugar, milk, and vanilla until smooth and creamy. Add more milk (1 teaspoon at a time) if needed.
9. Ice Cookies: Once cookies are completely cool, drizzle or spread icing over each cookie. Let set before serving.

Cooking Notes and Tips

• Use canned pumpkin puree, not pumpkin pie filling.
• Watch the butter carefully while browning; it can burn quickly. It should be a deep amber color with a nutty aroma.
• If the dough is too soft, chill it for 15-20 minutes before baking.

Variations

• Chocolate Chip: Add 1 cup semi-sweet chocolate chips to the dough.
• Spiced Glaze: Add a pinch of cinnamon and nutmeg to the icing.
• Nutty: Add 1/2 cup chopped pecans or walnuts to the dough.

Frequently Asked Questions (FAQs)

Can I make the dough ahead of time?

Yes! Refrigerate for up to 24 hours. Let it sit at room temperature for 10-15 minutes before baking.

How do I store the cookies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Use parchment paper between layers to prevent sticking.

Can I freeze these cookies?

Yes! Freeze with or without icing. If freezing without icing, thaw completely before icing. If freezing with icing, freeze in a single layer, then transfer to an airtight container.

What if I don’t have all the spices?

Substitute with 1 1/2 teaspoons of pumpkin pie spice.

Enjoy these irresistible pumpkin cookies – a perfect autumn treat!