Remember when I said I would never make glaze without brown butter again? Well same goes for frosting… because these pumpkin cookies were made for this brown butter frosting 🙂
These cookies are definitely the most addicting cookies that I’ve ever made to date. They are ridiculously soft and fluffy and full of pumpkin spice and all things nice! These little guys got started because Tom’s mom made pumpkin cookies the other weekend and I couldn’t stop eating them! Seriously… I ate like four at a time. Then my boss’s birthday was the following week and she loves pumpkin too so it was the perfect time to try and make my own pumpkin cookies!
pumpkin cookies with brown butter frosting
Ingredients
pumpkin cookies:
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2/3 cup granulated sugar
- 2/3 cup packed dark brown sugar
- 3/4 cup butter, softened
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 2 eggs, at room temperature
brown butter frosting:
- 1/2 cup butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 tbsp milk (I used unsweetened almond milk)
Instructions
pumpkin cookies:
Preheat oven to 375F. Line a baking sheet with parchment paper.
Mix together flour, baking soda, cinnamon, and salt in a large bowl. Set aside.
Cream (whisk) together sugars, butter, and vanilla in another large bowl (or a stand mixer) until completely blended. Beat in pumpkin puree and eggs until well combined.
Mix dry ingredients from step two into the wet ingredients from step three until well combined and smooth.
Scoop out tablespoon sized balls of dough and place them on the parchment paper lined baking sheet.
- Bake cookies for 10-12 minutes or until only a slight indentation stays after tapping the top of each cookie. Cookies should be golden. Allow them to cool on a wire rack before frosting.
brown butter frosting:
- Brown your butter: melt butter over medium heat in a small light-bottom saucepan so you can keep track of the color. Swirl the pan occasionally to make sure that the butter is cooking evenly. As the butter melts, it will begin to foam and change color from yellow to golden to light brown. Once the butter turns light brown and you smell a nutty aroma (about 5 minutes), remove the butter from heat and pour into a bowl. Set aside.
Mix together powdered sugar, vanilla extract, 3 tablespoons milk, and brown butter in a medium bowl until creamy and smooth. If mixture is too thick, add more milk one tablespoon at a time until frosting reaches desired consistency.
- Frost cooled cookies with about one tablespoon of frosting each then eat!
Recipe Notes
Store cookies in an airtight container. Cookies will keep fresh for about one week (maybe a few days longer). I like my frosting a little hard so I kept the frosted cookies in the fridge but they will also keep just fine at room temperature!
I fed these cookies to at least 20 people at work at a pumpkin carving party and at trivia and everyone said: “THESE ARE SO GOOD” or “THESE COOKIES ARE AMAZING.” Win!!!!!!!!!!!!!!!! Happy Tuesday!! Now go make cookies!! AND if you do… make sure to tag #appetitesanonymous on Instagram 🙂
– a
p.s. check out more pumpkin recipes here and more cookie recipes here!
Taylor
I just made these to share with my co-workers this halloween! I followed the recipe and they turned out great! I did add significantly more cinnamon, along with ground ginger and nutmeg, because I love those flavors. I’ve been craving the cake-ey texture to these. Thanks for sharing!
Adrienne Burgoyne
I’m so happy they turned out great for you!!! I’ll have to try adding those spices next time! Thanks for sharing! I also can’t get over the cakey texture of these as well… I’ve eaten so many! 🙂