Making a batch of Pumpkin Spice Cookies with Brown Butter Frosting is a sure sign that autumn has arrived.
As the air turns crisp and the leaves begin to fall, these cookies are one of my favorite treats. The cookies are soft and cake-like in the center with a rich, nutty brown butter frosting on top. They capture everything that makes this season so special.
Make a batch and watch them disappear quickly.
To prepare these Pumpkin Spice Cookies you will need granulated sugar, brown sugar, butter, vanilla, pumpkin puree, eggs, all-purpose flour, baking soda, cinnamon, cloves, ginger, nutmeg and salt. For the frosting, use powdered sugar, vanilla, milk and butter.
In a large bowl, beat together the granulated sugar, packed brown sugar, 3/4 cup softened butter and 1 teaspoon vanilla until well combined.
Next, add the pumpkin puree and eggs and beat until fully incorporated.
On low speed, mix in the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until just combined.
Scoop the dough by heaping tablespoonfuls onto an ungreased cookie sheet or use a cookie scoop for uniform size. Uniform cookies bake more evenly and look neater.
Bake at 375°F for 9–11 minutes. When the cookies are done, transfer them immediately to a cooling rack. Let cool for 30–45 minutes, or until completely cool, before frosting.
Plan about 10–15 uninterrupted minutes when making the Brown Butter Frosting. The frosting can set quickly, so have everything ready before you start.
To make the frosting, place the powdered sugar, 1 teaspoon vanilla and 3 tablespoons of milk in a medium bowl and set aside.
In a small saucepan, melt 1/3 cup butter over medium heat, stirring constantly until it turns a light golden brown. Watch carefully — browned butter can go from golden to burnt very quickly. The goal is a fragrant, nutty amber color.
Pour the warm browned butter into the powdered sugar mixture and beat on low speed for about one minute, or until smooth and well combined. If the frosting is too thick, add the remaining tablespoon of milk a little at a time until it reaches a creamy, spreadable consistency. Generously frost each cooled cookie and enjoy.
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree (not pie mix)
- 2 eggs
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Browned Butter Frosting:
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk
- 1/3 cup butter (do not use margarine or substitutes)
- Preheat oven to 325°F.
- In a large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla on medium speed. Stir in pumpkin and eggs until well combined.
- On low speed, mix in flour, baking soda, cinnamon, cloves, ginger, nutmeg and salt until just combined.
- Drop dough by heaping tablespoons or use a cookie scoop onto an ungreased cookie sheet.
- Bake 9–11 minutes.
- Immediately transfer cookies to a cooling rack and cool completely for 30–45 minutes before frosting.
- To make the Browned Butter Frosting, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk in a medium bowl.
- In a small saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until it turns light brown and aromatic.
- Pour the browned butter into the powdered sugar mixture and beat on low for about one minute until smooth. If frosting is too thick, add the remaining tablespoon of milk gradually until the desired consistency is reached.
- Generously frost each cooled cookie and serve.