Pumpkin Cookies with Browned Butter Frosting

by Kirsten on October 19, 2012 · 19 comments

in Cookies, Cupcakes & Muffins, Desserts


Fall break has arrived and that means it can get very busy in my kitchen.  I have to share the space with my baking teens who are always searching for a new cookie recipe. These are the perfect fall cookie treat and were  my daughter’s first baked goodie this week.

Pumpkin cookies with browned butter frosting are crunchy on the outside and soft inside. The pumpkin pie spice and cinnamon go fantastically with the browned butter icing and it’s nutty flavor. Even my “non carb eating” husband couldn’t resist and snuck three.

Pumpkin Cookies with Browned Butter Frosting
5.0 from 3 reviews
Prep time:
Cook time:
Total time:
  • Cookies:
  • ⅔ cup (135 g) granulated organic sugar
  • ⅔ cup (135 g) packed brown sugar
  • ¾ cup (70 g) organic, unsalted butter, softened
  • 1 teaspoon good vanilla
  • ½ cup (115 g) canned organic pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 2¼ (270 g) cups organic all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice,(see notes)
  • ½ teaspoon salt
  • Browned Butter Frosting:
  • 3 cups (360 g) organic powdered sugar
  • 1 teaspoon good vanilla
  • 3 to 4 tablespoons (45-60 ml) organic milk
  • ⅓ cup (80 g) organic, unsalted butter (do not use margarine or spread; it will burn)
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine flour, baking soda, cinnamon,pumpkin pie spice, and salt; set aside.
  3. In a medium bowl, cream together the ¾ cup of butter,brown and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  4. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  5. Glaze: Place butter in a small saucepan. Heat on medium heat until the butter stops foaming and starts turning brown. Watch it, since it can burn very quickly!
  6. Combine confectioners' sugar, milk, browned butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Make your own pumpkin pie spice:
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves


Adapted from Betty Crocker.


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Marianne December 14, 2012 at 11:03 am

Liebe Kirsten,
wo stecken Sie? Ich schmökere doch so gern in Ihrem Blog. Ich würde mich freuen, wenn’s weiterginge.

Weihnachtliche Grüße aus der “alten Heimat”
Ihre Marianne

Abby December 7, 2012 at 8:26 am

Yummy looking cookies…. I am right in the middle of making them, but, I don’t see a measurement for the baking powder in the ingredients list but do see it in the combination list. I am sure I am missing the measurement?

Keri September 1, 2013 at 9:50 am

I am dying to make these cookies! Did you ever find out the proper measurement for the baking powder? Thank you!

Kirsten September 2, 2013 at 9:07 am

Keri, my mistake, so sorry. There wasn’t any baking powder in the recipe. I don’t know why I mentioned it in the instructions. Fixed. Sorry again.

Kirsten September 2, 2013 at 9:08 am

I accidentally mentioned baking powder in the instructions. It is fixed now. So sorry.

Autism News December 6, 2012 at 1:44 pm

Lovely looking cookies, the spice looks so nice in the icing. A must try cookie, thanks for sharing.

gloria November 27, 2012 at 5:11 pm

these cookies look adorables!!!

Jan November 9, 2012 at 11:35 pm

I just subscribed to your blog. I love pumpkin anything!

Berliner Küche November 8, 2012 at 8:40 am

so eins hätte ich jetzt gerne mit einer tasse tee. sehen sehr nachbackenswert aus!

Karen (Back Road Journal) October 27, 2012 at 12:21 pm

This sounds like a nice recipe since they are crispy on the outside and soft inside. They look delicious with the browned butter frosting.

Kirsten October 26, 2012 at 1:08 pm

Liebe Kirsten,

das klingt ganz fantastisch, zumal jetzt, wo ich gerade meine Liebe zu Cookies entdeckt habe 🙂 Da wandert dieses Rezept natürlich auch gleich mal auf die Nachmachliste. Ich weiß gar nicht, ob es hierzulande Kürbis in Dosen gibt, danach habe ich noch nie geschaut. Was würdest Du sonst nutzen – gekochten oder gebackenen Kürbis zerstampft/püriert?

Liebe Grüße,

Toni | Boulder Locavore October 20, 2012 at 8:08 am

It’s a blustery, cloudy day up in Boulder. We are looking ahead to an undoubtedly freezing soccer game outdoors soon and my family would be thrilled to come to these! AND the kids are probably old enough to bake them on their own. May have to turn them loose on your blog and hand over the keys to the kitchen! Beautiful recipe Kirsten! Perfect for this time of year. Love the GMO button too.

marla October 20, 2012 at 6:54 am

These cookies look irresistible ~ but with that frosting. Oh my!!

Lea Ann (Cooking on the Ranch) October 20, 2012 at 5:16 am

I’ve got to make something “pumpkin” and soon. I just haven’t had time.

Susan o October 19, 2012 at 7:31 pm

Pumpkin is good in just about everything. I like the browned butter frosting on the cookies too. Nice autumn recipe!

Sue/the view from great island October 19, 2012 at 4:53 pm

I think I’ve put pumpkin in just about everything but cookies! These look really good, almost like little scones…

Susan October 19, 2012 at 4:05 pm

That last photo has me drooling! I can see why your hubby couldn’t resist. I’m gonna get the ingredients together right now to make some up, XOXO

manu October 19, 2012 at 3:59 pm

Great cookies!!!

Ingrid October 19, 2012 at 1:42 pm

Ich hätte gerne sofort, so einen Cookie…. und dieses Frosting, was für eine Idee, zu lecker. Kürbis habe ich nun, jetzt kann’s auch endlich los gehen mit diesen Cookies, mmmhhhh! Danke für’s Rezept und liebe Grüße Ingrid

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