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pumpkin cookies with brown butter frosting

Course Dessert
Total Time 1 hour
Servings 42 cookies
Calories 115 kcal

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:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.

  2. Mix together flour, baking soda, cinnamon, and salt in a large bowl. Set aside.

  3. 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.

  4. Mix dry ingredients from step two into the wet ingredients from step three until well combined and smooth.

  5. Scoop out tablespoon sized balls of dough and place them on the parchment paper lined baking sheet.

  6. 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:

  1. 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.

  2. 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.

  3. 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!