Pumpkin Cookies with Brown Butter Icing: A Fall Favorite You’ll Bake on Repeat

Fall is the season of pumpkin everything — and if you’re looking for the perfect treat to satisfy that cozy craving, look no further than Pumpkin Cookies with Brown Butter Icing. These cookies are soft, pillowy, and perfectly spiced, with the deep caramel notes of nutty brown butter icing drizzled over the top. Every bite melts in your mouth and delivers the warm, comforting flavor of autumn.

Whether you’re baking for a fall party, Thanksgiving gathering, or just want something seasonal with your coffee, these cookies are always a hit. Even better, they’re easy to make and smell absolutely amazing while baking.


Why You’ll Love These Cookies

🍂 Soft & cakey texture that stays moist for days
🍁 Spiced pumpkin flavor that’s perfect for autumn
🧈 Nutty brown butter glaze adds richness and depth
🧡 Easy to make and kid-friendly
🎃 Ideal for Halloween, Thanksgiving, or cozy weekends


What Makes These Pumpkin Cookies Special?

The base is a soft, pumpkin-packed cookie flavored with cinnamon, nutmeg, and cloves. But the real magic comes from the brown butter icing — a rich, creamy glaze made by browning butter until it turns golden and fragrant, then mixing it with powdered sugar and milk for the perfect finish.


Ingredients

Let’s break it down:

For the Pumpkin Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • Optional: ¼ tsp ground ginger for extra warmth

For the Brown Butter Icing:

  • ½ cup unsalted butter
  • 2 cups powdered sugar, sifted
  • 2–3 tbsp milk (plus more for thinning if needed)
  • ½ tsp vanilla extract
  • Pinch of salt

How to Make Pumpkin Cookies with Brown Butter Icing


Step 1: Preheat and Prep

  • Preheat your oven to 350°F (175°C)
  • Line baking sheets with parchment paper or silicone mats

Step 2: Cream Butter and Sugars

  • In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy
  • Mix in the pumpkin puree, egg, and vanilla extract

Step 3: Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices
  • Gradually add the dry ingredients to the wet mixture until fully combined

Step 4: Scoop and Bake

  • Drop rounded tablespoons of dough onto the prepared baking sheets
  • Bake for 10–12 minutes, or until edges are set and tops spring back when touched
  • Let cool on the pan for 2–3 minutes, then transfer to a wire rack to cool completely

Step 5: Make the Brown Butter Icing

  1. In a small saucepan, melt the butter over medium heat
  2. Stir constantly as it foams and turns golden brown with a nutty aroma (about 5–7 minutes)
  3. Immediately remove from heat and pour into a mixing bowl to stop the cooking
  4. Whisk in powdered sugar, milk, vanilla, and salt until smooth and pourable

Add more milk as needed for desired consistency


Step 6: Glaze the Cookies

  • Spoon or drizzle icing over cooled cookies
  • Let set for 15–20 minutes before storing or serving

Pro Tips for Success

✔️ Use pure pumpkin puree, not pie filling
✔️ Don’t skip browning the butter — it adds depth
✔️ Let cookies cool before icing or it will melt off
✔️ Add toasted chopped pecans on top for crunch
✔️ Store in an airtight container to keep them soft


Storage & Make Ahead

🧊 Storage:

  • Store glazed cookies in an airtight container at room temperature for 2–3 days
  • For longer storage, keep in the fridge up to 5 days

🥶 Freezing:

  • Freeze baked, un-iced cookies for up to 2 months
  • Thaw and glaze fresh before serving

🕐 Make Ahead:

  • Dough can be made and chilled up to 24 hours in advance
  • Icing can be made 1–2 days ahead and rewarmed slightly before glazing

Flavor Variations

🍫 Chocolate Chip Pumpkin Cookies – Fold in 1 cup of mini chocolate chips
🌰 Maple Brown Butter Icing – Swap some milk for maple syrup in the glaze
🥥 Coconut Pumpkin Cookies – Add ½ cup shredded coconut to the dough
🍪 Oatmeal Pumpkin Cookies – Replace 1 cup of flour with rolled oats
🧁 Frosted Pumpkin Cookie Sandwiches – Make sandwiches with the cookies and cream cheese filling


Serving Suggestions

  • With a mug of hot cider, chai, or pumpkin spice latte
  • Paired with vanilla ice cream
  • On a Thanksgiving dessert tray alongside pies and bars
  • Wrapped in cellophane bags for gifts or party favors

  • Calories: 180
  • Fat: 8g
  • Carbohydrates: 26g
  • Sugar: 16g
  • Protein: 2g

Will vary based on icing amount and cookie size


FAQs

Can I use canned pumpkin pie filling?

No — it’s pre-sweetened and spiced. Use 100% pure pumpkin puree for accurate texture and flavor.

Why did my cookies come out cakey?

They’re meant to be soft and cake-like! If you want chewier cookies, use less baking powder and replace part of the flour with bread flour or oats.

Can I double this recipe?

Absolutely — it doubles well for holiday baking or gifting.

How do I store brown butter icing?

Store leftover icing in the fridge. Reheat gently in the microwave and whisk smooth before using again.


Why This Recipe Works

✅ Combines classic fall spices with rich, nutty icing
✅ Soft pumpkin cookie base — tender and fluffy
✅ Brown butter elevates the glaze beyond ordinary
✅ Simple pantry ingredients
✅ Make-ahead and freezer friendly


Final Thoughts: A Cozy Fall Classic with a Gourmet Twist

Pumpkin Cookies with Brown Butter Icing are the ultimate fall cookie — rustic, rich, and ridiculously satisfying. Whether you’re baking for a harvest gathering, a cookie exchange, or just a quiet evening treat, these cookies bring big seasonal flavor in a cozy, compact form.

Make a batch (or two), and don’t be surprised if they disappear before they cool.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cookies with Brown Butter Icing: A Fall Favorite You’ll Bake on Repeat


  • Author: WAFA LI

Ingredients

• 2 cups all-purpose flour • 1 cup pumpkin puree • ½ cup butter, softened • ½ cup brown sugar • ¼ cup granulated sugar • 1 egg • 1 tsp vanilla extract • 1 tsp pumpkin pie spice • ½ tsp cinnamon • ½ tsp baking soda • ¼ tsp salt • ½ cup chopped pecans (optional)

FOR BROWN BUTTER ICING: • ½ cup butter • 2 cups powdered sugar • 2-3 tbsp milk • 1 tsp vanilla extract • ¼ tsp salt


Instructions

  1. Preheat oven to 350°F
  2. Line baking sheets with parchment paper
  3. Cream butter and both sugars until fluffy
  4. Add pumpkin, egg, and vanilla, mix well
  5. Combine flour, spices, baking soda, and salt
  6. Gradually add flour mixture to wet ingredients
  7. Fold in pecans if using
  8. Drop rounded tablespoons onto baking sheets
  9. Bake 10-12 minutes until edges are set
  10. Cool on baking sheets 5 minutes
  11. For icing: melt butter and cook until golden brown
  12. Let cool 10 minutes
  13. Beat in powdered sugar, milk, vanilla, and salt
  14. Spread icing on cooled cookies

PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 12 mins, Total Time: 32 mins, Servings: 24, Calories: 140, Net Carbs: 18g, Fats: 7g, Protein: 2g

Leave a Comment

Recipe rating

Videos