Delicious Pumpkin Cookies with Brown Butter Icing Recipe

These Delicious Pumpkin Cookies with Brown Butter Icing are soft and pillowy with a cake-like texture. The browned butter adds a depth of flavor that regular icing can’t touch. They’re simple enough for a weekday treat but impressive enough for any fall celebration or holiday cookie tray.

Not only are they a joy to bake, but they’re also the kind of cookie people remember—and request again and again!

Ingredients for Pumpkin Cookies with Brown Butter Icing

✅ For the Pumpkin Cookies:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup vegetable oil (adds moisture)
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 cup canned pumpkin puree
• 1 1/2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves

✅ For the Brown Butter Icing:

• 1/2 cup (1 stick) unsalted butter
• 1 3/4 cups powdered sugar
• 2–3 tbsp milk (adjust for consistency)
• 1/2 tsp vanilla extract
• Pinch of salt

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Step-by-Step Instructions

1️⃣ Preheat the Oven

Set the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the baking sheets with parchment paper or silicone baking mats.

2️⃣ Cream the Wet Ingredients

In a large mixing bowl, beat butter, oil, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Add in the egg, pumpkin puree, and vanilla extract. Mix until fully combined.

3️⃣ Mix the Dry Ingredients

A separate bowl should be used for mixing flour, baking powder, baking soda, salt, and spices.

4️⃣ Combine & Fold

Gradually add the dry mixture to the wet ingredients, stirring gently. Do not overmix—the dough will be soft and slightly sticky.

5️⃣ Scoop & Shape Cookies

Using a tablespoon or cookie scoop, drop dough 2 inches apart on prepared baking sheets. Flatten slightly with damp fingers or the back of a spoon.

6️⃣ Bake the Cookies

Bake for 11–13 minutes, or until edges are set and the centers spring back when gently touched. Cool on a wire rack.

Make the Brown Butter Icing

✅ Steps to Brown Butter Perfectly:

1. Melt butter in a light-colored saucepan over medium heat.
2. Stir constantly—after about 5–7 minutes, it will foam, and brown bits will form at the bottom.
3. You can remove it from the heat once it smells nutty and the color deepens.
4. Let it cool for 5 minutes.

✅ Finish the Icing:

• Add powdered sugar, vanilla, salt, and milk (1 tbsp at a time) to reach a drizzling consistency.
• Drizzle over cooled cookies or dip the tops. Let icing set for 15–20 minutes before serving.

💡 Tips for Success

• Drain pumpkin if needed: If your puree is very wet, blot it with a paper towel.
• Don’t skip browning the butter: It’s the secret to the deep, nutty icing flavor!
• Soft cookies only: Don’t overbake—these cookies should stay tender and pillowy.

Storage & Freezing

Storage Method	Duration
Room Temp	3–4 days in airtight container
Refrigerated	Up to 1 week
Freezing (baked)	2 months, tightly wrapped
Freezing (dough)	3 months; freeze scooped dough balls

To freeze with icing, freeze cookies flat on a tray first to avoid smearing.

What to Serve with Pumpkin Cookies

These cookies are fantastic on their own, but even better when paired with:

Pairing Drink	Notes
Chai tea	Enhances the spice notes in the cookie
Hot apple cider	Sweet, tart contrast
Maple latte	Complements the brown butter icing
Spiced hot cocoa	Rich and cozy combo

Variations You Can Try

• Add mini chocolate chips to the dough for a sweet twist
• Top with chopped pecans before baking for crunch
• Use maple extract in the icing for a fall-inspired upgrade
• Make sandwich cookies with cream cheese or marshmallow filling
• Add orange zest to the dough or glaze for brightness

🔢 Nutrition Information (per cookie, approx. 24 cookies)

Nutrient	Amount
Calories	150 kcal
Fat	7g
Carbohydrates	20g
Sugar	13g
Protein	2g

❤️ Why You’ll Love These Pumpkin Cookies

Feature	Why It Works
Soft & cakey	The perfect melt-in-your-mouth fall texture
Nutty icing	Brown butter elevates the whole experience
Easy ingredients	Pantry staples with no chilling required
Holiday favorite	Festive, crowd-pleasing, and unforgettable

You May Want To Try More Recipes:

• Easy 2 Banana Bread Recipe
• Chicken Bacon Ranch Stuffed Bread Recipe
• Easy Fluffy Vanilla Cake Recipe
• 5 Best Air Fryer Recipes You’ll Love

FAQs about Pumpkin Cookies with Brown Butter Icing

1. Can I use fresh pumpkin?

Yes! Roast, puree, and strain your fresh pumpkin before using to avoid excess moisture.

2. Can I make the icing ahead of time?

Absolutely. Store in the fridge and rewarm gently before using.

3. Can I skip the brown butter and just make regular icing?

You can—but brown butter gives this recipe its signature rich flavor!

4. Are these cookies supposed to be soft?

Yes, they are naturally cakey and soft. For crispier edges, bake 1-2 minutes longer.

5. Can I make these gluten-free?

Yes—substitute with a gluten-free 1:1 flour blend. Add 1/4 tsp xanthan gum if needed.

6. How do I keep the icing from being too thick or too runny?

Start with 2 tbsp milk and add more only as needed. If too runny, add extra powdered sugar.

Final Thoughts

These Delicious Pumpkin Cookies with Brown Butter Icing are everything fall dreams are made of: warm, cozy spices, soft pumpkin cookie base, and a glossy, nutty glaze that tastes like something from a bakery. They’re easy to make, hard to resist, and guaranteed to be a seasonal favorite.

So grab a can of pumpkin, brown that butter, and enjoy every bite of these heavenly cookies.