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Soft Pumpkin Cookies with Creamy Brown Butter Frosting

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Soft pumpkin cookies paired with a creamy brown butter frosting create a tender, moist fall treat with warm spices and a rich, nutty flavor.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (310 g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup unsalted butter (226 g), softened
  • 1 cup packed brown sugar (200 g)
  • ½ cup granulated sugar (100 g)
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree (240 g)
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (113 g) for frosting, browned
  • 2 cups powdered sugar (240 g), sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream (30–45 ml)
  • Pinch of salt (for frosting)

Instructions

  1. Take the butter and eggs out of the fridge to come to room temperature (about 30 minutes).
  2. Brown the butter for frosting: In a small saucepan over medium heat, melt ½ cup unsalted butter. Stir frequently until it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. In a large bowl, beat 1 cup softened unsalted butter with brown sugar and granulated sugar on medium speed until fluffy and light in color (about 3-4 minutes).
  5. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Fold in pumpkin puree gently with a spatula until evenly combined.
  7. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently until just combined. Avoid overmixing.
  8. Cover the dough and chill for 30 minutes to 1 hour (optional but recommended).
  9. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  10. Drop rounded dough balls 2 inches apart on baking sheets using a cookie scoop or tablespoon.
  11. Bake for 12-14 minutes until edges look set but centers remain soft. Cookies will firm up as they cool.
  12. Transfer cookies to a cooling rack and let cool completely before frosting.
  13. Make the frosting: In a bowl, combine cooled browned butter, powdered sugar, vanilla, salt, and 2 tablespoons heavy cream. Whisk until smooth and fluffy. Add more cream if needed for spreadable consistency.
  14. Spread or pipe frosting generously on cooled cookies. Let set for a few minutes before serving.

Notes

Chilling the dough helps control spread and improves flavor. Watch the brown butter carefully to avoid burning. Avoid overmixing the dough to keep cookies tender. Use pumpkin puree, not pumpkin pie filling. If frosting is too loose, chill it before whisking again; if too stiff, add more cream.

Nutrition

Keywords: pumpkin cookies, brown butter frosting, fall treats, soft cookies, pumpkin dessert, easy pumpkin recipe, homemade cookies

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