Ingredients
Method
- Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
Prepare Cookie Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Bake Cookies:
- Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers are soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Prepare Brown Butter Icing:
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and emits a nutty aroma.
- Remove from heat and pour the browned butter into a mixing bowl, leaving any sediment behind.
- Whisk in the powdered sugar and vanilla extract.
- Add milk, one tablespoon at a time, until the icing reaches a smooth, spreadable consistency.
- Ice the Cookies: Once the cookies are completely cooled, spread a layer of the brown butter icing over each one. Allow the icing to set before serving.
Notes
- Use Pure Pumpkin Puree: Ensure you're using plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Monitor Browning Butter: Butter can go from browned to burnt quickly. Keep a close eye and remove from heat as soon as it turns golden and smells nutty.
- Cool Cookies Completely: Icing warm cookies can cause the glaze to melt and become runny. Ensure cookies are fully cooled before icing.
- Adjust Icing Consistency: If the icing is too thick, add more milk; if too thin, add more powdered sugar until desired consistency is achieved.