Ingredients
For the Cookies:
🧈 1/2 cup butter, softened
🍚 3/4 cup white sugar
🤎 3/4 cup packed brown sugar
🎃 1 cup canned pumpkin puree
🥚 1 egg
🌿 1 teaspoon vanilla extract
🌾 2 1/2 cups all-purpose flour
🧂 1 teaspoon baking powder
🧂 1 teaspoon baking soda
🍂 2 teaspoons ground cinnamon
🍂 1/4 teaspoon ground nutmeg
🍂 1/4 teaspoon ground cloves
🍂 1 teaspoon pumpkin pie spice
For the Icing:
🍚 3 cups powdered sugar
🧈 1/2 cup unsalted butter
🥛 1/4 cup milk
🌿 2 teaspoons vanilla extract
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