When autumn rolls in with its crisp air, golden leaves, and cozy flavors, it’s time to break out one of the season’s most beloved ingredients: pumpkin. And what better way to enjoy it than in the form of soft, spiced pumpkin cookies topped with luscious brown butter icing?

These cookies are everything fall should be—warm, spiced, soft, and slightly sweet. The brown butter icing takes them to the next level, adding a deep, nutty flavor that perfectly complements the pumpkin and spice.

Whether you’re baking for a holiday party, filling your cookie jar, or prepping for Thanksgiving, this pumpkin cookie recipe is one you’ll make again and again.

Why You’ll Love These Pumpkin Cookies

🎃 Full of fall flavor – Pumpkin, cinnamon, nutmeg, and cloves create the ultimate autumn bite.
🍪 Soft and cake-like – These cookies are pillowy and moist, almost like mini pumpkin cakes.
🧈 Brown butter icing – Adds a rich, nutty flavor that sets these cookies apart.

🍂 Perfect for gatherings – Everyone will be asking for the recipe!
🧁 Easy to make – Simple ingredients, minimal prep.

Ingredients You’ll Need

For the Pumpkin Cookies:

1 cup unsalted butter, softened

1 cup brown sugar, packed
½ cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)

1 large egg
1 tsp vanilla extract
2½ cups all-purpose flour

1 tsp baking soda
1 tsp baking powder
½ tsp salt

1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves

¼ tsp ground ginger

Note: You can substitute the spices with 1 tbsp pumpkin pie spice if preferred.

For the Brown Butter Icing:

½ cup (1 stick) unsalted butter
2 cups powdered sugar

2–3 tbsp milk (adjust to consistency)
1 tsp vanilla extract
Pinch of salt (optional)

How to Make Pumpkin Cookies with Brown Butter Icing

In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (2–3 minutes).
Add the pumpkin puree, egg, and vanilla extract. Mix until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.

Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Cover and refrigerate the dough for 30–60 minutes to make it easier to scoop (optional, but helpful).

Step 2: Bake the Cookies

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.
Scoop dough using a cookie scoop (or heaping tablespoon) and place 2 inches apart.
Bake for 11–13 minutes, or until edges are set and tops look slightly puffed.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Brown Butter Icing

In a small saucepan over medium heat, melt the butter. Continue cooking, stirring constantly, until the butter turns golden brown and smells nutty (about 5–7 minutes). Remove from heat immediately.
Let the butter cool slightly (about 5 minutes).

In a mixing bowl, whisk together the browned butter, powdered sugar, vanilla, and milk until smooth and spreadable.
If the icing is too thick, add more milk 1 tsp at a time. If too thin, add a bit more powdered sugar.

Step 4: Ice the Cookies

Once cookies are fully cooled, spread about 1–2 teaspoons of icing on each cookie.

Let the icing set at room temperature for 30 minutes before storing or serving.

🎨 Optional: Add a sprinkle of cinnamon sugar, chopped pecans, or a drizzle of caramel for extra flair.

Tips for Success

Use canned pumpkin puree – Make sure it’s 100% pure pumpkin, not pumpkin pie mix.
Don’t overbake – These cookies should stay soft and cake-like, not crispy.

Let the cookies cool before icing – Otherwise, the icing will melt and slide off.
Brown butter carefully – Stir constantly and watch closely so it doesn’t burn.

Customization Ideas

Want to get creative with your pumpkin cookies? Here are a few ways to change things up:

🍫 Add chocolate chips

Pumpkin and chocolate are an underrated combo—fold 1 cup of mini or dark chocolate chips into the dough.

🥜 Go nutty

Add ½ cup chopped walnuts or pecans to the dough for texture and crunch.

🥥 Coconut twist

Sprinkle shredded coconut over the icing for a fun texture and flavor.

🧁 Make sandwich cookies

Spread brown butter icing between two cookies for a pumpkin whoopie pie-style treat.

What to Serve with Pumpkin Cookies

These cookies pair wonderfully with fall drinks and cozy moments:

Hot apple cider

Pumpkin spice latte
Chai tea
Cold brew with cream

Milk or eggnog

They also make a beautiful addition to:

Holiday dessert platters

Thanksgiving tables
Cookie exchange boxes
Halloween or harvest parties

Storage and Freezing Tips

🍪 How to Store:

Store cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.

❄️ How to Freeze:

Without icing: Freeze baked cookies for up to 2 months in a freezer-safe bag.

With icing: Flash-freeze cookies on a tray, then transfer to a container (layers separated by parchment paper).

Tip: Freeze icing separately or make fresh after thawing cookies for best results.

Frequently Asked Questions (FAQs)

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 2 days before baking. Let it soften slightly before scooping.

Do I have to brown the butter for the icing?

No, but browning the butter gives the icing a rich, nutty depth that pairs beautifully with pumpkin. It’s worth the extra few minutes.

Can I use homemade pumpkin puree?

Yes, just be sure it’s well-drained and thick—too much moisture can make the cookies spread too much.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend. Check your baking powder and other ingredients for gluten-free labels.

Are these cookies soft or crispy?

They are soft, fluffy, and cake-like—similar to pumpkin muffins in cookie form.

If you’re looking for the perfect fall cookie recipe, these Pumpkin Cookies with Brown Butter Icing check all the boxes. They’re soft, sweet, warm, spiced, and topped with a creamy frosting that elevates every bite.

Whether you’re baking for a cozy night in, sharing with friends, or preparing for a festive event, these cookies are guaranteed to impress—and disappear quickly.

So grab a can of pumpkin, some spices, and a stick of butter… and let the fall baking begin!

Pumpkin Cookies with Brown Butter Icing: The Perfect Fall Treat

Author: WAFA LI

Print Recipe

Instructions

1. To make the cookie dough, beat together the softened butter, white sugar, and brown sugar in a large bowl until smooth.

2. Mix in the pumpkin puree, egg, and vanilla extract until the mixture is well combined.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice.

4. Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined.

5. Drop spoonfuls of dough onto cookie sheets and press them down slightly with a spoon.

6. Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges turn lightly golden.

7. Remove the cookies from the oven and place them on a wire rack to cool completely.

8. For the brown butter icing, melt the unsalted butter in a small saucepan over medium-low heat, stirring often. Continue cooking until the butter foams, the foam fades, and it darkens to a deep golden brown with a nutty aroma, about 10 minutes. Take care not to burn it.

9. Let the browned butter cool for 2 to 3 minutes before pouring it over the powdered sugar in a medium bowl. Add milk and vanilla extract, then whisk vigorously until the icing is smooth and fully blended. If the mixture appears separated, keep whisking or use an electric mixer to achieve a smooth texture.

10. Spread about 1 tablespoon of icing on each cooled cookie and let the icing set before serving.

Prep Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 30-32 minutes

Calories: 150 kcal per cookie | Makes 24 cookies