Pumpkin Cookies with Browned Butter Frosting


I know, I know. All things pumpkin were a few months back, and that’s when I made these, but maybe, just maybe you’re interested in a little something sweet to offset the New Year’s Resolution of more kale and greens. These cookies are so soft they’re almost like little sweet pumpkin pillows.


for the cookies:

  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 3/4 cup butter, at room temperature
  • 1 tsp. vanilla extract
  • 1 15oz can of pumpkin puree
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1/2 tsp. cloves
  • 1/2 tsp. salt

for the frosting:

  • 2 cups powdered sugar
  • 1 tsp. vanilla
  • 3 – 4 tbsps. milk
  • 1/3 cup butter
  • 1 tsp. pumpkin pie spice


Preheat oven to 375 degrees. In a large bowl, beat sugars, butter, and vanilla until well blended. Beat in pumpkin and eggs until well mixed. Add in the flour, baking soda, spices, and salt and blend together.

Drop by heaping tablespoons on ungreased cookie sheets. These don’t spread very much so it’s okay to place them closer together. Bake for 10 – 12 minutes or until almost no indentation remains when touched in center. Transfer to cooling racks and allow to cool completely before frosting.

In a small saucepan over medium heat, melt the butter, stirring constantly until the butter turns a golden amber color. Be careful to not burn. In a medium bowl, whisk together the powdered sugar and spice. Add the vanilla extract, 3 tbsps. of milk, and browned butter stirring to incorporate together. If needed, add another tbsp. of milk to reach desired consistency. Spread frosting on cookies and enjoy!

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