Introduction
As the air turns crisp and the leaves begin to fall, nothing captures the essence of autumn quite like the comforting flavors of pumpkin and warm spices. These Pumpkin Cookies with Brown Butter Icing are a perfect treat to welcome the season. Soft, tender, and packed with the flavors of cinnamon, nutmeg, and cloves, these cookies are further elevated by a rich, nutty brown butter icing. Perfect for any fall gathering or just a cozy night in, these cookies are sure to become a seasonal favorite.
Overview of the Recipe
This recipe for Pumpkin Cookies with Brown Butter Icing is a delightful blend of sweet and spice. The cookies themselves are soft and moist, thanks to the pumpkin puree, and are infused with warm spices like cinnamon, nutmeg, and cloves. The crowning glory of these cookies is the brown butter icing, which adds a rich, nutty flavor that perfectly complements the pumpkin. This recipe is easy to follow and yields cookies that are perfect for sharing—or for keeping all to yourself!
Ingredients
For the Cookies:
- Butter: 1/2 cup, softened
- Provides richness and a tender crumb.
- White Sugar: 3/4 cup
- Adds sweetness and helps create a light, crisp exterior.
- Brown Sugar: 3/4 cup, packed
- Adds a deeper, molasses-like sweetness and moisture.
- Canned Pumpkin Puree: 1 cup
- The star ingredient, giving the cookies their signature flavor and moisture.
- Egg: 1 large
- Helps bind the ingredients and adds richness.
- Vanilla Extract: 1 teaspoon
- Enhances the overall flavor of the cookies.
- All-Purpose Flour: 2 1/2 cups
- Provides structure to the cookies.
- Baking Powder: 1 teaspoon
- Helps the cookies rise and become fluffy.
- Baking Soda: 1 teaspoon
- Assists in leavening and gives the cookies a tender texture.
- Ground Cinnamon: 2 teaspoons
- Adds warmth and spice.
- Ground Nutmeg: 1/4 teaspoon
- Adds a subtle, nutty spice.
- Ground Cloves: 1/4 teaspoon
- Provides a deep, warming spice that complements the pumpkin.
- Pumpkin Pie Spice: 1 teaspoon
- A blend of spices that enhances the overall pumpkin flavor.
For the Brown Butter Icing:
- Powdered Sugar: 3 cups
- Forms the base of the icing, giving it sweetness and body.
- Unsalted Butter: 1/2 cup
- Adds a rich, nutty flavor when browned.
- Milk: 1/4 cup
- Thins the icing to the desired consistency.
- Vanilla Extract: 2 teaspoons
- Adds a sweet, aromatic flavor to the icing.
Instructions
Step 1: Prepare the Oven and Baking Sheets
- Preheat your oven to 350°F (175°C).
- Line your cookie sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, white sugar, and brown sugar.
- Mix until the mixture is smooth, creamy, and well-blended. This should take about 2-3 minutes. Creaming the butter and sugar properly helps to create a light, fluffy cookie texture.
Step 3: Add Wet Ingredients
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture.
- Beat the mixture on medium speed until it is well-blended and smooth. The pumpkin will add moisture and a rich flavor to the cookie dough.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice.
- Ensure the spices are evenly distributed throughout the flour for a uniform flavor.
Step 5: Mix the Dough
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed.
- Mix just until combined to avoid overworking the dough, which can lead to tough cookies.
Step 6: Shape the Cookies
- Drop tablespoonfuls of dough onto the prepared cookie sheets, leaving about 2 inches of space between each cookie.
- Use the back of a spoon to slightly flatten each cookie. This will help them bake evenly.
Step 7: Bake the Cookies
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly browned.
- The cookies should be soft to the touch but set around the edges.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 8: Prepare the Brown Butter Icing
- While the cookies are cooling, start preparing the icing.
- Place the powdered sugar in a medium bowl and set it aside.
- In a small saucepan, melt the unsalted butter over low-medium heat. Stir frequently as the butter foams and then begins to turn a deep golden brown.
- Once the butter has a nutty aroma and a deep golden color (about 10 minutes), remove it from the heat.
- Let the brown butter cool for 2-3 minutes, then carefully pour it over the powdered sugar.
- Add the milk and vanilla extract to the bowl, and whisk vigorously until the icing is smooth and free of lumps. If the icing is too thick, add a bit more milk; if it’s too thin, add more powdered sugar until you reach the desired consistency.
Step 9: Ice the Cookies
- Once the cookies have cooled completely, spread about 1 tablespoon of icing onto each cookie.
- Allow the icing to set before serving. This usually takes about 15-20 minutes, depending on the humidity and temperature of your kitchen.
Serving
These Pumpkin Cookies with Brown Butter Icing are best served at room temperature, allowing the icing to firm up slightly while still remaining soft and spreadable. They pair wonderfully with a warm cup of coffee, tea, or hot cocoa, making them a perfect treat for a cozy afternoon or after-dinner dessert. For a festive touch, you can sprinkle a bit of extra cinnamon or nutmeg over the icing before it sets.
Pairing and Serving Suggestions
For a full autumn-themed dessert experience, serve these cookies alongside a scoop of vanilla ice cream or with a glass of cold milk. They also make a great addition to a holiday dessert table, where their warm spices and rich icing will stand out among other treats. If you’re hosting a fall gathering, consider pairing these cookies with spiced apple cider or a pumpkin-spiced latte to enhance the seasonal flavors.
Variations of the Recipe
- Gluten-Free Pumpkin Cookies:
- Replace the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binding agent like xanthan gum for the best texture.
- Vegan Pumpkin Cookies:
- Substitute the butter with a plant-based butter, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use almond milk or another plant-based milk for the icing.
- Maple Brown Butter Icing:
- Replace the vanilla extract in the icing with 2 teaspoons of pure maple syrup. This adds a rich, maple flavor that complements the pumpkin.
- Chocolate Chip Pumpkin Cookies:
- Fold in 1 cup of mini chocolate chips into the cookie dough before baking for an extra sweet and chocolatey twist.
Health Benefits
Pumpkin is not only delicious but also packed with nutrients. It is a good source of fiber, which aids in digestion, and is rich in vitamin A, which supports healthy vision and immune function. The spices used in this recipe, such as cinnamon and nutmeg, have antioxidant properties and can help to boost metabolism. While these cookies are a treat, they do offer some nutritional benefits, especially when enjoyed in moderation.
Notes
- Make-Ahead Tip: The cookie dough can be made a day ahead and stored in the refrigerator. Just allow it to come to room temperature before baking.
- Storage: Store the cookies in an airtight container with parchment paper or foil between layers to prevent them from sticking together. They can be kept at room temperature for 4-5 days, refrigerated for up to a week, or frozen for longer storage.
- Freezing: To freeze the cookies, wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
FAQs
Q: Can I use fresh pumpkin instead of canned? A: Yes, you can use fresh pumpkin puree. Just make sure it is well-drained to avoid adding too much moisture to the dough.
Q: How can I prevent the cookies from spreading too much? A: Ensure your butter is softened but not melted, and chill the dough for 30 minutes before baking if you notice excessive spreading.
Q: Can I double the recipe? A: Yes, this recipe doubles well. Just ensure you have enough baking sheets and space to accommodate the extra cookies.
Q: Can I make the icing ahead of time? A: The icing is best made fresh, but it can be stored in the refrigerator for a day or two. Let it come to room temperature and whisk again before spreading on the cookies.
Q: What can I use instead of brown butter in the icing? A: If you prefer, you can use regular melted butter for a simpler icing. However, the brown butter adds a rich, nutty flavor that enhances the overall taste.
Conclusion
Pumpkin Cookies with Brown Butter Icing are a delightful autumn treat, combining the warmth of pumpkin spice with the rich, nutty flavor of brown butter. Whether you’re baking for a holiday gathering, a fall-themed party, or simply to enjoy with a warm drink, these cookies are sure to impress. The combination of soft, spiced cookies and creamy icing creates a perfect balance of flavors and textures, making these cookies a must-try this season. Enjoy the taste of fall in every bite!