Pumpkin Cookies with Brown Butter Icing

Deliciously spiced pumpkin cookies topped with a rich and nutty brown butter icing, perfect for autumn indulgence.

Ingredients:

For Cookies:

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon pumpkin pie spice

For Icing:

• 3 cups powdered sugar
• 1/2 cup unsalted butter
• 1/4 cup milk
• 2 teaspoons vanilla

Instructions:

Cookie Preparation

1. Cream Butter and Sugars:
   • In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until smooth.
2. Add Wet Ingredients:
   • Add the pumpkin puree, egg, and vanilla to the mixture.
   • Beat until well-blended.
3. Mix Dry Ingredients:
   • In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the pumpkin mixture, beating until just combined.
5. Shape the Cookies:
   • Drop tablespoonfuls of dough onto cookie sheets.
   • Flatten slightly with a spoon.
6. Bake the Cookies:
   • Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly browned.
   • Remove from oven and transfer cookies to a wire rack to cool completely.

Icing Preparation:

1. Prepare Powdered Sugar:
   • Place powdered sugar in a medium bowl and set aside.
2. Brown the Butter:
   • Melt unsalted butter in a small saucepan over low-medium heat, stirring frequently.
   • Cook until the butter foams, the foam dissipates, and it turns a deep golden brown with a nutty aroma, about 10 minutes.
   • Be attentive to avoid burning.
3. Mix the Icing:
   • Remove the butter from heat and let it cool for 2-3 minutes.
   • Carefully pour the brown butter over the powdered sugar.
   • Add milk and vanilla, then vigorously whisk the mixture until smooth.
   • If the icing seems to seize or separate, continue whisking until fully emulsified and smooth.
   • The icing should be thin enough to spread easily but not too runny. Adjust consistency with more milk or powdered sugar if needed.

Finish the Cookies

1. Ice the Cookies:
   • Spread approximately 1 tablespoon of icing onto each cooled cookie.
   • Allow the icing to set before serving.
2. Store the Cookies:
   • Store cookies in an airtight container with parchment paper or foil between layers.
   • They can be stored at room temperature for 4-5 days or refrigerated for up to a week.
   • They also freeze well if wrapped tightly.

And that’s it! Enjoy your delicious cookies!