Making a batch of Pumpkin Spice Cookies with Brown Butter Frosting is a comforting sign that autumn has arrived.
When temperatures drop and the first leaves begin to fall, these cookies are the ones I crave. The cookies are soft and cake-like in the center and finished with a rich brown butter frosting. They capture the warm, spiced flavors of the season in every bite.
Make a batch and watch them disappear quickly.
To prepare these Pumpkin Spice Cookies you will need: granulated sugar, packed brown sugar, butter, vanilla extract, pumpkin puree (not pumpkin pie mix), eggs, all-purpose flour, baking soda, cinnamon, ground cloves, ground ginger, ground nutmeg, and salt.
For the frosting you will need powdered sugar, vanilla, milk, and butter to brown.
In a large bowl, cream together the granulated sugar, brown sugar, 3/4 cup softened butter, and 1 teaspoon vanilla until well combined.
Beat in the pumpkin puree and eggs until the mixture is smooth and evenly combined.
On low speed, mix in the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until just incorporated.
Drop the dough onto an ungreased cookie sheet by heaping tablespoonfuls or use a cookie scoop for uniform cookies. Using a scoop helps the cookies bake evenly and look consistent.
Bake at 375°F (190°C) for 9–11 minutes. As soon as the cookies are done, transfer them to a cooling rack. Allow them to cool 30–45 minutes or until completely cool before frosting.
When you make the Brown Butter Frosting, plan for 10–15 minutes of uninterrupted time. The frosting sets quickly, so work continuously once the browned butter is ready to ensure a smooth, spreadable glaze.
To start the frosting, place the powdered sugar, 1 teaspoon vanilla, and 3 tablespoons of milk in a medium bowl and set aside.
In a small pan, heat 1/3 cup butter over medium heat, stirring constantly until it turns a light golden brown and develops a nutty aroma. Do not leave the pan unattended; browned butter can go from golden to burnt quickly. The goal is a warm, golden-brown color with a pleasant toasted scent.
Pour the browned butter over the powdered sugar mixture and beat on low speed for about one minute until thoroughly combined. If the frosting seems too thick, add the remaining tablespoon of milk and mix again until you reach a creamy, spreadable consistency. Frost each cooled cookie generously and enjoy.
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Browned Butter Frosting:
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 3–4 tablespoons milk
- 1/3 cup butter (do not use margarine or butter substitutes)
- Preheat oven to 325°F (165°C).
- In a large bowl, beat granulated sugar, brown sugar, 3/4 cup butter, and 1 teaspoon vanilla on medium speed until combined. Beat in pumpkin and eggs until smooth.
- On low speed, mix in flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt until just combined.
- Drop dough by heaping tablespoons or with a cookie scoop onto an ungreased cookie sheet.
- Bake 9–11 minutes, until set.
- Immediately transfer cookies to a cooling rack. Cool completely, 30–45 minutes, before frosting.
- To make the Brown Butter Frosting: place powdered sugar, 1 teaspoon vanilla, and 3 tablespoons milk in a medium bowl.
- In a small saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until it becomes light golden brown and fragrant.
- Pour the browned butter over the powdered sugar mixture and beat on low speed about 1 minute until smooth. If the frosting is too thick, add the remaining tablespoon of milk gradually until you reach a spreadable consistency.
- Generously frost each cooled cookie and serve.