Introduction:
Fall is the season of pumpkin everything, and what better way to celebrate than with a batch of delightful Pumpkin Cookies with Brown Butter Icing? These cookies are the epitome of autumn, blending warm spices with the rich, nutty flavor of brown butter. In this article, we’ll dive into the perfect recipe for these cookies, tips for making them, and why they’re a must-try for your fall baking list.
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
For the Brown Butter Icing:
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk
Instructions:
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix Wet Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, eggs, and vanilla extract until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Drop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
5. Make the Brown Butter Icing: In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let cool slightly. In a medium bowl, whisk together the browned butter, powdered sugar, vanilla extract, and enough milk to reach a smooth, spreadable consistency.
6. Ice the Cookies: Once the cookies are completely cooled, spread a generous amount of brown butter icing on top of each one. Allow the icing to set before serving.
Serving and Storage Tips for Pumpkin Cookies with Brown Butter Icing:
Serving Tips:
- Warm Serving: For a delightful twist, serve your Pumpkin Cookies with Brown Butter Icing slightly warm. Heat them in the microwave for about 10-15 seconds to soften the icing and enhance the flavors.
- Pairing Ideas: These cookies pair wonderfully with a hot beverage. Serve them with a cup of spiced chai, pumpkin spice latte, or hot apple cider to complement the fall flavors.
- Presentation: For an elegant presentation, place the cookies on a decorative plate or tiered serving tray. Garnish with a sprinkle of ground cinnamon or nutmeg for an extra touch of seasonal charm.
- Party Platter: If serving at a gathering, arrange the cookies on a platter with other fall-themed treats like spiced nuts, caramel apples, and mini pumpkin pies to create a festive dessert spread.
- Individual Wrapping: For gift-giving or party favors, individually wrap each cookie in cellophane and tie with a seasonal ribbon. This keeps the cookies fresh and makes for a lovely presentation.
Storage Tips:
- Room Temperature: Store the cookies in an airtight container at room temperature. They will stay fresh and soft for up to one week.
- Refrigeration: If you prefer to extend their shelf life, you can store the cookies in the refrigerator. Make sure they are in an airtight container to prevent them from drying out. They will keep for up to two weeks in the fridge.
- Freezing: Pumpkin Cookies with Brown Butter Icing freeze exceptionally well. Arrange the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag, separating layers with parchment paper. They can be stored in the freezer for up to three months.
- Thawing: To enjoy frozen cookies, let them thaw at room temperature for about an hour. For a quicker option, microwave the cookies on low power for 20-30 seconds.
- Preventing Stickiness: To prevent the cookies from sticking together when stored, place a piece of parchment paper or wax paper between each layer.
- Icing Storage: If you have leftover brown butter icing, store it in an airtight container in the refrigerator for up to a week. Before using, bring it to room temperature and give it a good stir. If it’s too thick, you can add a small amount of milk to achieve the desired consistency.
Variations on Pumpkin Cookies with Brown Butter Icing:
1. Chocolate Chip Pumpkin Cookies
Add a delightful twist to the classic recipe by incorporating chocolate chips into the dough. The rich, melty chocolate complements the spiced pumpkin flavor beautifully.
Ingredients:
- Follow the original recipe, and add 1 cup of semi-sweet chocolate chips to the cookie dough before baking.
2. Pumpkin Oatmeal Cookies
For a heartier texture, incorporate rolled oats into the cookie dough. This variation adds a chewy, wholesome element to the cookies.
Ingredients:
- Follow the original recipe, and add 1 1/2 cups of rolled oats to the dry ingredients.
3. Maple Glaze Icing
Switch up the icing by using a maple glaze instead of brown butter. The maple flavor pairs wonderfully with the spiced pumpkin cookies.
Ingredients for Maple Glaze:
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons pure maple syrup
Instructions:
- Melt the butter and mix with powdered sugar, vanilla extract, and enough maple syrup to achieve a smooth, pourable consistency. Drizzle over cooled cookies.
4. Pumpkin Spice Sandwich Cookies
Transform your cookies into sandwich cookies by pairing them with a creamy filling. This variation makes for a more indulgent treat.
Ingredients for Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. Spread the filling between two pumpkin cookies.
5. Nutty Pumpkin Cookies
Add some crunch to your cookies by incorporating your favorite nuts. Pecans, walnuts, or even macadamia nuts work well.
Ingredients:
- Follow the original recipe, and add 1 cup of chopped nuts to the cookie dough.
6. Pumpkin Spice Latte Cookies
For a coffee-flavored twist, incorporate instant espresso powder into the dough. This variation is perfect for coffee lovers.
Ingredients:
- Follow the original recipe, and add 1 tablespoon of instant espresso powder to the dry ingredients.
Conclusion:
Embrace the flavors of fall with these delicious Pumpkin Cookies with Brown Butter Icing. With their soft, chewy texture and rich, buttery icing, they’re a delightful treat that captures the essence of the season. Follow our recipe and tips for perfect results every time, and enjoy the comforting taste of pumpkin and spices in every bite.
FAQ’s about Pumpkin Cookies with Brown Butter Icing:
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. To make it, roast or steam the pumpkin until tender, then puree it in a blender or food processor until smooth. Be sure to drain any excess water to achieve a consistency similar to canned pumpkin puree.
2. Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately (about 1/2 teaspoon per cup of flour) to help with the texture.
3. What can I use as a substitute for brown sugar?
If you don’t have brown sugar, you can use an equal amount of granulated sugar mixed with a tablespoon of molasses. Alternatively, you can use coconut sugar for a slightly different flavor.
4. How can I store leftover brown butter icing?
Store any leftover brown butter icing in an airtight container in the refrigerator for up to a week. Before using it again, bring it to room temperature and stir well. If it’s too thick, add a small amount of milk to reach the desired consistency.
5. Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop the dough onto a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, add a few extra minutes to the baking time.
6. Can I make the cookies ahead of time?
Yes, you can bake the cookies ahead of time. Store them in an airtight container at room temperature for up to a week or freeze them for up to three months. Add the icing after thawing the cookies if you freeze them.
7. What if my brown butter icing is too thick?
If the icing is too thick, add milk one tablespoon at a time until you reach the desired consistency. Stir well after each addition to ensure a smooth texture.
8. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter. If you do, reduce the amount of added salt in the recipe by half to balance the flavors.
9. What other spices can I add to the cookie dough?
You can customize the spice blend to your liking. Consider adding ground ginger, allspice, or cardamom for additional warmth and depth of flavor.
10. Why did my cookies turn out flat?
Flat cookies can result from several factors: not enough flour, butter being too soft, or overmixing the dough. Ensure you measure the flour accurately, use properly softened butter, and mix until just combined to avoid these issues.