Pumpkin Cookies with brown butter frosting are easy & delicious! This soft and chewy cookie recipe will satisfy your pumpkin spice cravings.
Fall baking seems to make some of the most wonderful smells you can find in the world of cooking. Once the weather starts getting cool, it’s prime time for plates of delicious baked sweets! There’s all sorts of pies and cakes you can whip up- plenty on this site- that’ll keep your kitchen smelling great through the season.
Some of our favorite things to bake- and, naturally, snack on- are cookies. Cookies are easy and simple-to-make treats that are perfect for the colder months of the year. You can bake them by the batch, plate them up, and keep them out on the counter for every one to snack on.
You can make some especially delicious and seasonal cookies by bringing in some pumpkin. Adding a bit of pumpkin to your cookies makes them taste way better- the flavors all play off of each other very well! These cookies, just by themselves, would be amazing, but you can make them even better with a delicious browned butter frosting! Fix up a plate of them today- I’m certain you’ll love them!
We’ve got plenty of other seasonal recipes for fall and autumn. If you’re hankering for more cookies, we’ve also got a delicious Pumpkin Chocolate Chip Cookies Recipe you’ll enjoy! It’s a classic recipe with a bit of added pumpkin flavor and flair. Looking for an easy, no-bake dessert? Our No Bake Pumpkin Cheesecakes are just what you need! These decadent little treats are perfect for the season and are great for parties or crowds.
Ingredients for Pumpkin Cookies
Pumpkin Pie Spice
How to make our Cookies
Once that’s all mixed together thoroughly, drop your pumpkin and eggs into the bowl. Beat those as well until they’re mixed in.
Now turn down the speed on your mixer before adding in some dry ingredients. Add in some flour, baking soda, your pumpkin pie spice, and some salt and carefully beat it all in.
That’s our cookie dough finished up! Now grab a cookie scoop and start scooping up the dough and put it on an ungreased baking sheet. Make sure not to overcrowd your baking sheet!
Those will need to bake for a little bit- about 10 or so minutes- so we can get started on our frosting. We’re going to make a delicious browned butter frosting to go with these cookies. If you’ve never browned butter before, just know that it’s a delicate process but is super easy once you get the hang of it. Start getting some butter melting in the bottom of a saucepot over medium heat- medium-low if you’re not feeling too confident.
Keep an eye on that- you’ll know it’s ready when it just starts turning a light brown color and it starts smelling nutty. While it’s melting and browning, get your other frosting ingredients ready. To a mixing bowl, add some powdered sugar, vanilla extract, and some milk.
Fairly soon, your butter should be or should be close to browning. Keep stirring it and keep an eye on that color!
Once the butter’s reached that brown color, cut the heat, and carefully add it to the bowl. Slowly beat it into the mixture until a smooth frosting forms. If you need to add any extra milk to make the frosting more spreadable, add it slowly and in small amounts.
At this point, all that’s left is to get your cookies frosted! Once your pumpkin spice cookies finish baking, you should move them to a cooling rack. Let them sit out while you work on the frosting. Once the frosting’s ready, generously cover the tops of your cookies with it. There should be plenty of frosting to go around so feel free to really glob it on there! Once frosted, the cookies are ready to serve and enjoy!
If you enjoyed using it before, our Pumpkin Buttercream Frosting would work great on these cookies. Maybe mix up some small batches of each frosting here and see which one you like!
To really make this recipe your own, try mixing up some Homemade Pumpkin Pie Spice to use. Follow our recipe there and tweak it to your liking to make some pumpkin cookies you’re sure to love!
- Brown butter is an amazing cooking ingredient that you can use in all sorts of recipes that call for butter. You can refrigerate it back to a solid bar if needed and it is perfect in any cookie recipes!
- Store the cookies in an air-tight container to keep them fresh.
- 3/4 cup Butter softened
- 2/3 cup Sugar
- 2/3 cup Brown Sugar
- 1 tsp Vanilla
- 1/2 cup Pumpkin Puree
- 2 Eggs
- 2 1/4 cup Flour
- 1 tsp Baking Soda
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Salt
- 3 cup Powdered Sugar
- 1 tsp Vanilla
- 4 tbsp Milk divided
- 1/3 cup Butter
- Preheat oven to 375.
- In large bowl, cream together 3/4 cup butter, sugar, brown sugar and 1 teaspoon vanilla with mixer on medium (scrape down sides periodically).
- Add eggs and pumpkin. Beat until blended.
- Beat in pumpkin and eggs until well mixed.
- Add flour, baking soda, pumpkin pie spice and salt. Beat on low until incorporated.
- Drop about a tablespoon sized portions of dough on ungreased cookie sheets.
- Bake 10-12 minutes until center of cookies are just firm.
- Transfer to cooling rack to cool completely.
- Place powdered sugar, vanilla and 3 tablespoons of milk in medium bowl. Set aside.
- Heat butter in a small saucepan over medium heat until lightly browned, stirring constantly.
- Add butter to powdered sugar mixture.
- Beat on low until smooth.
- If needed, slowly add last tablespoon of milk to make frosting easier to spread.
- Frost cookies.