Soft Pumpkin Cookies with Brown Butter Frosting
Delightful soft pumpkin cookies with a rich brown butter frosting, perfect for autumn and family gatherings.
Ingredients
For the cookies
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- ½ cup Brown sugar, packed
- 1 cup Unsalted butter, softened For cookies
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ½ teaspoon Salt
- 1 large Egg
- 1 teaspoon Vanilla extract
For the brown butter frosting
- ½ cup Unsalted butter For frosting
- 2 cups Powdered sugar
- 1-2 tablespoons Milk Adjust for consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add in the pumpkin puree, egg, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix!
- Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden. Remove and let them cool completely.
Frosting
- In a medium saucepan, melt the ½ cup of butter over medium heat until bubbly and brown (but not burnt!).
- Remove from heat and let it cool slightly. In a mixing bowl, combine the brown butter with powdered sugar and a splash of milk, stirring until you achieve a smooth frosting consistency.
- Once the cookies are cool, generously frost each one with the brown butter frosting.
Notes
For best results, measure flour accurately. Experiment with spices for added flavor. Store in an airtight container for up to a week or freeze for three months.