These Spiced Pumpkin Cookies with Nutty Brown Butter Glaze are the ultimate fall indulgence! Soft, pillowy cookies infused with warm spices like cinnamon, nutmeg, and cloves are topped with a rich, nutty brown butter glaze that takes them over the top. Perfect for cozying up with a warm drink or serving at holiday gatherings, these cookies are a must-try for pumpkin lovers.
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 large 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 Brown Butter Icing:
- 3 cups powdered sugar
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 teaspoons vanilla extract
Directions
Prepare the Cookie Dough
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until smooth and well combined.
- Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract. Beat until thoroughly blended and creamy.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and pumpkin pie spice.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Form Cookies: Drop tablespoonfuls of dough onto ungreased cookie sheets, spacing them about 2 inches apart. Lightly flatten each cookie with the back of a spoon.
Bake the Cookies
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly browned and the tops are set.
- Cool: Remove the cookies from the oven and let them cool on a wire rack completely before icing.
Make the Brown Butter Icing
- Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter. Stir continuously as it foams and begins to turn golden brown with a nutty aroma, about 10 minutes. Be careful not to burn the butter. Once browned, remove from heat and let it cool for 2-3 minutes.
- Mix the Icing: In a medium bowl, place the powdered sugar. Pour the cooled brown butter over the powdered sugar, then add the milk and vanilla extract. Whisk vigorously until smooth and well combined. If the icing seems too thick, add more milk a little at a time until it reaches the desired consistency.
Ice the Cookies
- Spread the Icing: Using a spoon or offset spatula, spread about 1 tablespoon of icing onto each cooled cookie. The icing should glide smoothly over the surface.
- Let Set: Allow the icing to set at room temperature before serving.
Serving and Storage Tips
- Serving: These cookies are perfect for holiday gatherings or as a cozy treat with a hot cup of coffee or tea. Serve them at room temperature once the icing has set.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
- Freezing: You can freeze these cookies (before or after icing) for up to 2 months. Just thaw them at room temperature before serving.
Helpful Notes
- Browning the Butter: Watch the butter closely while browning; it can go from perfect to burnt quickly. You want a deep golden brown with a nutty aroma.
- Adjusting Icing Consistency: If the icing is too thick, add a splash more milk. If it’s too runny, add more powdered sugar to thicken it.
- Spice Adjustments: If you like more or less spice, adjust the cinnamon, nutmeg, cloves, and pumpkin pie spice to your taste.
Tips from Well-Known Chefs
- Whisk Continuously While Browning Butter: Pastry Chef Claire Saffitz recommends whisking the butter constantly to avoid burning and to ensure even browning.
- Chill Dough for Thicker Cookies: Chef Ina Garten suggests chilling the cookie dough for 30 minutes if you prefer thicker, denser cookies.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-drained to avoid adding extra moisture to the dough.
2. Can I substitute the spices with store-bought pumpkin pie spice?
Yes, if you have pumpkin pie spice on hand, you can use 1 1/2 teaspoons in place of the individual spices.
3. Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
4. How do I prevent the cookies from becoming dry?
Be careful not to overbake the cookies. They should still be soft when they come out of the oven, as they will firm up slightly as they cool.
5. Can I use salted butter for the icing?
Yes, if you only have salted butter, reduce the salt in the cookie dough recipe or skip it altogether.
6. How do I keep the icing smooth while spreading?
Work quickly while spreading the icing, as it can set up fast. If it starts to harden, you can re-whisk it with a splash of milk.
7. Can I add nuts to the cookie dough?
Yes, chopped pecans or walnuts would add a delightful crunch to the cookies.
8. How long should I wait for the icing to set?
The icing should set within 10-15 minutes, but it may take longer depending on the room temperature.
9. Can I use a different kind of glaze?
Yes, if you prefer a lighter glaze, you can make a simple sugar glaze with powdered sugar, milk, and vanilla extract.
10. Can I use dairy-free butter and milk?
Yes, you can substitute plant-based butter and milk to make the recipe dairy-free.
These Spiced Pumpkin Cookies with Nutty Brown Butter Glaze are the perfect way to celebrate fall flavors, with warm spices and a buttery, sweet glaze that adds a decadent touch. Enjoy these soft, spiced cookies during the autumn season with your favorite warm beverage!