Pumpkin Spice Cookies With Brown Butter Icing

These pumpkin spice cookies have a few extra steps compared to your average cookie recipe but trust me – it’s well worth it! Make them for fall, Halloween, or Thanksgiving. This is one of my all time favorite fall recipes!

What I really like about these cookies is they’re more mature than your average cookie. Yes, kids will love them (mine do!) but the brown butter icing and rich spices add a savory element to balance out the sweetness of the sugar and pumpkin.

They’re light, soft, and perfect for sharing!

Plus these pumpkin spiced cookies look amazing on a fall dessert board.

These cookies are simple but they do have a few steps to get just right. I highly recommend sticking to the recipe and not skipping the piping bag or browning the butter – especially if you’re planning to serve them at a party.

Ingredients and Supplies

Apart from the pureed pumpkin you probably have most of these ingredients and supplies on hand if you bake regularly, but check out this list just in case.

For the Cookies:

• 2 3/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1 1/4 teaspoon ginger
• 3/4 teaspoon nutmeg
• 3/4 butter, softened to room temperature
• 2 1/4 cups light brown sugar, packed
• 2 large eggs
• 1 1/2 cups pureed pumpkin
• 1/2 cup cream (I used 1/2 and 1/2 but you can use heavy cream or whipping cream)
• 1 teaspoon vanilla
• Brown butter icing

Note: cinnamon, ginger, and nutmeg can be substituted with 3 1/2 teaspoons of pumpkin pie seasoning.

Other Supplies Needed

• Large piping bag
• Wide round piping tip
• Parchment paper

Pumpkin Spiced Cookies Recipe

Now that you have all your supplies it’s time to make our cookies. The batter is super quick and easy to whip up.

1. Preheat the oven to 375 F.
2. Line baking sheets with parchment paper and prepare piping bag.
3. Whisk together your flour, baking powder, baking soda, salt, and spices in a medium sized bowl. Set aside.

4. In the bowl of an electric mixer add butter and brown sugar. Whip with the paddle attachment until light and fluffy, around 2-3 minutes.
5. Add eggs.
6. Reduce speed and add pumpkin puree, cream, and vanilla. Mix until combined.
7. Still on low, dump the entire flour mixture in as quickly as you can without dust.
8. Mix until just combined. Don’t overmix!

9. Scoop cookie dough into piping bag.

10. Pipe out cookies about 1 1/2 inch in diameter on your baking sheet. Leave about 1 inch of space (they will expand).

11. Bake cookies for about 12 minutes, or until springy.

12. Cool completely before icing.

13. Once fully cooled, top cookies with about 1 teaspoon of homemade brown butter icing on each.

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Pumpkin Spice Cookies with Brown Butter Icing

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These pumpkin spice cookies combine the sweetness of pumpkin and sugar with the savory of pumpkin pie spices and brown butter icing. A must make dessert fall, Halloween, or Thanksgiving!

Ingredients

For the Cookies

• 2 3/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1 1/4 teaspoon ginger
• 3/4 teaspoon nutmeg
• 3/4 butter, softened to room temperature
• 2 1/4 cups light brown sugar, packed
• 2 large eggs
• 1 1/2 cups pureed pumpkin
• 1/2 cup cream
• 1 teaspoon vanilla
• Brown butter icing

Other Supplies Needed

• Large piping bag
• Wide round piping tip
• Parchment paper

Instructions

1. Preheat the oven to 375 F.
2. Line baking sheets with parchment paper and prepare piping bag.
3. Whisk together your flour, baking powder, baking soda, salt, and spices in a medium sized bowl. Set aside.
4. In the bowl of an electric mixer add butter and brown sugar. Whip with the paddle attachment until light and fluffy, around 2-3 minutes.
5. Add eggs.
6. Reduce speed and add pumpkin puree, cream, and vanilla. Mix until combined.
7. Still on low, dump the entire flour mixture in as quickly as you can without dust.
8. Mix until just combined. Don't overmix!
9. Scoop cookie dough into piping bag.
10. Pipe out cookies about 1 1/2 inch in diameter on your baking sheet. Leave about 1 inch of space (they will expand).
11. Bake cookies for about 12 minutes, or until springy.
12. Cool completely before icing.
13. Top cookies with about 1 teaspoon of homemade brown butter icing on each.
    

Notes

Cinnamon, ginger, and nutmeg can be substituted with 3 1/2 teaspoons of pumpkin pie seasoning.