Pumpkin Spice Cookies with Brown Butter Icing

Every fall I look for any excuse use squash. As soon as the weather changes I begin craving pumpkin everything: soups, tarts, quiches, puree’, breads, cakes and pies. Sometimes my husband rolls his eyes as he watches me remove the nth orange-colored concoction from the oven as I reinvent yet another squash dish. These pillowy, flavorful pumpkin spice cookies, smothered in a decadent brown butter icing, are just another example of the versatility of this miraculous vegetable… and nobody was rolling their eyes as we bit into these soft, sweet and spicy treats!

Pumpkin Spice Cookies

  • 2 1/2 cups (320 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 stick (110 g) butter, softened
  • 1 cup (300 g) sugar
  • 1 1/4 cup (350 g) pumpkin puree
  • 1 egg

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the butter and sugar. Add pumpkin, egg, and vanilla, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet and flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost.

Brown Butter Icing

  • 1 stick (115 g) unsalted butter
  • 2 cups (240 g) sifted confectioner’s sugar
  • 2 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk

Melt butter in a saucepan over medium-high heat until golden brown in color, about 10 minutes. Pour butter into a bowl, and add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add another tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.

{ 3 Responses }
  • […] returning to the batter: scrape half a vanilla bean into the pumpkin etc. Beat in three eggs. Stir in three cups of flour total, adding about ½ cup of sweetened condensed milk in with the last cup, graham flour following two cups of all purpose. A dash of salt; ½ a teaspoon each baking powder and soda. […]

  • Leah Mason
    Nov 13, 2010

    Perfect timing on these babies. LOVE me some pumpkin (cookies). Dang.

    Leah Mason Nov 13, 2010
  • Rebecca
    Dec 1, 2012

    I finally made these! Not what I expected-this is a very light, soft cookie. From the picture, I thought that they would have more of a snap. They almost melt in your mouth. The icing is what packs the punch! It is very rich and sweet. It was more paste-like though, not the texture of a glaze. It was therefore sort of difficulte to apply. Perhaps I didn’t add enough milk though. I left some un-iced too (only b/c I ran out of butter to make more icing) and had them with coffee and tea-very nice. I would make these again. I love your blog!

    Rebecca Dec 1, 2012

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