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Pumpkin Spice Cookies with Brown Butter Cinnamon Icing

Pumpkin Spice Cookies with Brown Butter Cinnamon Icing
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Soft and chewy Pumpkin Spice Cookies topped with rich Brown Butter Cinnamon Icing. These perfectly spiced fall treats combine the warm flavors of pumpkin, cinnamon, and nutty browned butter for a cozy, irresistible dessert perfect for gatherings or a comforting snack.

Ingredients

Scale

For the Cookies

  • 1 cup pumpkin puree
  • 2 1/2 cups all-purpose flour (or gluten-free 1:1 baking blend for gluten-free option)
  • 1 tablespoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup unsalted butter (to be browned)
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Brown Butter Cinnamon Icing

  • 1/4 cup browned butter (cooled)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon milk (optional, to adjust consistency)

Instructions

  1. Prepare the brown butter: In a small saucepan, melt the butter over medium heat. Cook, swirling occasionally, until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly before using in the dough and icing.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt to evenly distribute the warming spices throughout the mixture.
  3. Combine wet ingredients: In a separate bowl, beat the cooled browned butter with brown sugar until smooth. Add the egg, vanilla extract, and pumpkin puree and mix until creamy and fully combined.
  4. Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, stirring gently to avoid overmixing. The dough should be soft but hold together when scooped.
  5. Bake the cookies: Preheat the oven to 350°F (175°C). Drop the dough by rounded tablespoons onto a lined baking sheet. Bake for 10-12 minutes, until the edges are set but centers remain soft. Allow cookies to cool slightly on the pan.
  6. Prepare the brown butter cinnamon icing: In a small bowl, whisk together the cooled brown butter, powdered sugar, vanilla extract, and ground cinnamon until smooth and spreadable. Add a teaspoon of milk if the icing is too thick.
  7. Ice the cookies: Once the cookies are completely cool, generously spread the brown butter cinnamon icing on top. Let set for a few minutes before serving.

Notes

  • Browning butter carefully: Monitor closely to avoid burning, which can result in a bitter taste that spoils the icing.
  • Don’t overmix the dough: Overworking can cause cookies to become tough instead of tender and chewy.
  • Use fresh pumpkin spice blend: Freshly made blends provide a noticeable difference in flavor and aroma.
  • Let cookies cool fully: Icing adheres better and maintains a smooth texture when cookies are completely cooled.
  • Chill dough briefly: Refrigerate the dough for 30 minutes before baking if you want thicker cookies.

Nutrition

Keywords: pumpkin spice cookies, brown butter icing, fall cookies, autumn desserts, soft chewy cookies, pumpkin dessert

Find it online: https://marygourmet.com/pumpkin-spice-cookies-with-brown-butter-cinnamon-icing/