These cookies are nothing less than perfect. Even if you’re not a pumpkin fan (*cough-cough-me) you’ll still find it somewhere in your heart to say, “Mmm not bad!”
They are the softest cookies I’ve made to date. With a hint of pumpkin spice and topped with a spread of browned butter, can it get any better? Well… maybe. But for all the pumpkin fanatics, they sure were a hit last weekend. So if you’re looking for an easy soft pumpkin cookie to bake, look no further.
Along with my fabulous Levain Bakery’s Copycat Chocolate Chip Cookies (see updated recipe), pumpkin cookies were also made for a special occasion, Family Fun Day. An event held at a local park just for shiz and giggles. Ha! Just kidding. It was really a way to bring close to 50+ employees together to get loose (increase employee moral) thanks to my brilliant idea for company get-together. Thanks boss!
Maybe it’s just me, but I feel these days frostings have been taken over by brown butter this and brown butter that. I see it everywhere! Or maybe I just spend way too much time over on Pinterest. Either way, browned butter’s flavor and texture can be quite addicting.
My love for this frosting became recent due to its simplicity in the making. Within minutes of browning the butter, its aroma seeps into the air drawing you in closer eager to taste. But don’t, you’ll burn your tongue! (Just watch for color) Then, stir in powdered sugar, vanilla and milk and Voila! Perfection. Easy right? Yes, I know!
The first time I made this frosting was for my Apricot-Filled Pumpkin Cake . Initially, I thought I made it wrong. The frosting quickly hardened and became unable to drip onto the bundt cake but then I realized that it’s normal.
For a little sweet tip: work fairly quickly when frosting, but don’t panic. If remaining frosting hardens, simply reheat over medium-low heat and continuously stir to avoid burning and for even heating. Whatever you choose to frost, avoid reheating via microwave. Boyfriend tried this over a few seconds and it caused the frosting to burn and crumble to pieces. Too late to reverse.Print
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2/3 cup granulated sugar
- 2/3 cup dark or light brown sugar
- 3/4 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/3 cup unsalted butter
- 2 to 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons milk
- Heat oven to 375 degrees F. On a 2 large cookie sheets, lay parchment paper or silicone baking mat; set aside.
- In a medium bowl, whisk flour, baking soda, cinnamon, allspice, ginger, salt, nutmeg and cloves; set aside.
- In a large bowl, beat butter, both sugars and vanilla with an electric mixer on medium speed. Occasionally scrape down the sides of the bowl and continue to mix until well blended. Beat in pumpkin and eggs.
- On low speed, add the flour mixture to the pumpkin mixture and mix until well blended. Drop heaping tablespoons of dough onto prepared cookie sheets 2 inches apart from each other.
- Bake for 10 – 12 minutes until tops spring back. Remove and allow to cool completely before frosting.
- In 2-quart saucepan over medium heat, melt butter and continue to cook until butter changes from yellow to a light golden brown. Remove from heat and pour melted butter into a medium bowl.
- Stir in powdered sugar and vanilla until smooth. Add additional milk 1 teaspoon at a time, until desired consistency is reached.
- Using an angled spatula or spoon, generously frost cookies. ENJOY!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Cuisine: American
Keywords: pumpkin cookies, fall baking, browned butter
Browned Butter Frosted Pumpkin Cookies recipe adapted from Betty Crocker’s Fall Baking