Name: Pumpkin Cookies with Browned Butter Icing
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: ½ cup butter; ½ cup white sugar; 1 cup brown sugar; 2 eggs; ½ cup plain yogurt; 1 teaspoon vanilla; 1 cup canned pumpkin; 2 ¾ cups unbleached all-purpose flour; ½ teaspoon table or sea salt; 1 teaspoon baking powder; ½ teaspoon soda; 2 teaspoons cinnamon; 2-3 tablespoons butter; 2 cups powdered sugar; 1 tablespoon milk

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Sneak Preview: Soft, cake-like pumpkin cookies topped with nutty browned butter icing and toasted pecans. A delicious way to use leftover pumpkin purée in about 30 minutes.

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Got leftover pumpkin puree from another baking project? You could freeze it, but baking a batch of these soft pumpkin cookies is a lot more fun. They’re right up there with pumpkin pie when it comes to celebrating the fall season.

Delicately flavored browned butter icing—made in the microwave—complements the cinnamon and pumpkin beautifully. Chopped pecans add flavor, a touch of sophistication, and a satisfying crunch to this simple cookie.

Readers Say…

“I was lucky enough to taste this wonderful recipe at Romaine’s home recently but I am not responsible for that bite out of the cookie pictured. I couldn’t resist and ate all my cookie. I am so glad to have the recipe now.” —SUE

Ingredients & Substitutions

• BUTTER: Unsalted butter is best. It gives the cookies a rich flavor and tender texture.

• GRANULATED SUGAR + BROWN SUGAR: Use both as written. The brown sugar adds moisture and a deeper caramel flavor.

• EGGS: Large eggs provide structure and richness.

• PLAIN YOGURT: Adds moisture and keeps the cookies soft. Thin Greek yogurt with a little milk, or substitute buttermilk.

• VANILLA: Pure vanilla extract gives the best flavor.

• PUMPKIN PURÉE: Canned pumpkin is the easiest choice. Butternut squash purée also works. Do not substitute pumpkin pie filling.

• ALL-PURPOSE FLOUR: Measure by weight or lightly spoon into measuring cups and level.

• SALT: Balances the sweetness and enhances the other flavors.

• BAKING POWDER + BAKING SODA: Both are needed for the cookies’ soft, cake-like texture.

• CINNAMON: Pumpkin pie spice can be substituted for a slightly more complex flavor.

Browned Butter Icing

• BUTTER: Brown until golden and fragrant for a rich, nutty flavor. (See recipe for microwave directions.)

• POWDERED SUGAR: Sift if lumpy for the smoothest icing.

• MILK: Add just enough to make the icing easy to spread.

• PECANS (optional): Sprinkle over the icing for a little crunch and extra fall flavor.

Pumpkin Cookies with Browned Butter Icing

By Paula Rhodes

Soft, cake-like pumpkin cookies topped with rich browned butter icing and toasted pecans.

5 from 1 vote

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Prep time: 15

Cook time: 12

Total time: 27

Ingredients

½ cup (113 g) butter
½ cup (49 g) white sugar
1 cup (200 g) brown sugar
2 (100 g) eggs
½ cup (120 g) plain yogurt
1 teaspoon vanilla
1 cup (245 g) canned pumpkin
2 ¾ cups (330 g) unbleached all-purpose flour
½ teaspoon table or sea salt
1 teaspoon baking powder
½ teaspoon soda
2 teaspoons cinnamon

Browned Butter Frosting

2-3 tablespoons butter
2 cups (227 g) powdered sugar
1 tablespoon milk

Instructions

Preheat oven: Set to 350˚F (175˚C).
Cream butter and sugars: Beat ½ cup (113 g) butter, ½ cup (49 g) white sugar, 1 cup (200 g) brown sugar until light and fluffy.
Add wet ingredients: Add 2 (100 g) eggs and combine. Add ½ cup (120 g) plain yogurt, 1 teaspoon vanilla, and 1 cup (245 g) canned pumpkin.
Combine dry ingredients: In a separate bowl, whisk 2 ¾ cups (330 g) unbleached all-purpose flour, ½ teaspoon table or sea salt, 1 teaspoon baking powder, ½ teaspoon soda, and 2 teaspoons cinnamon. Stir into the pumpkin mixture until just combined.
Shape cookies: Drop dough by tablespoonfuls onto an ungreased baking sheet.
Bake: Bake at 350°F (175°C) 10–12 minutes or until set. Cool on a wire rack.
Make browned butter icing: Brown 2-3 tablespoons butter in a small skillet. (Or make it in the microwave-see directions.) Cook the butter until golden brown and fragrant—not dark brown. The milk solids should smell nutty, not burnt. (This may take several minutes on low heat—be careful not to burn it or you have to start over.) Stir in 2 cups (227 g) powdered sugar and 1 tablespoon milk until smooth, adjusting consistency with more sugar or milk if needed.
Frost cookies: Spread icing over slightly warm cookies and sprinkle with chopped, toasted pecans.

Notes

Freezing: Yes. Freeze in a single layer until firm, then store in an airtight container with parchment between layers.

Alternate Frosting: Instead of browned butter icing, try regular butter icing or glaze. Your cookies will still be a hit!

Nutrition

All images and text ©️ Paula Rhodes for SaladinaJar.com

Final Thoughts

If you enjoy pumpkin desserts but want something easier than pie, these soft cookies fit the bill. The browned butter icing adds a rich, nutty flavor that makes them feel a little more special than the average pumpkin cookie.

— Paula, Home Economist
Homemade Food Worth Sharing

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17 Comments

I haven’t tried the recipe yet but noticed in the ingredient list 1 c of brown sugar and 1/2 c white sugar. Then in the directions 1/2 c of whte sugar is listed twice. Please clarify, I would like to make these.

Paula says:

at

Hi Karen,
Good catch! Because you wrote, I did an update on this entire post. I changed the directions to list the brown sugar and the white sugar as it should be. I love these cookies, especially the icing. Hope you do, too.

Reply

Thank you Paula! I am getting ready to make theses right now. Can’t wait to taste them! 🙂

Can you use butter flavored shortening with these instead?

Paula says:

at

Hi Kara,
Did I already answer your question? If not, I’m sorry it has taken so long. I think the butter-flavored shortening would be fine, although I have not tried it myself.

Reply

I am up early and cannot wait for daylight to maake thes cookies.( Maybe for breakfast ).

I am going to make these for our employee bake sale this Friday, it raises money for people in need… so I am sure they’ll be a hit 🙂

What beautiful cookies, and the brown butter icing sounds wonderful

Cool picture.

thanks for visiting my blog! I hope your hubby enjoyed the cartoon and I hope his door problem is fixed.

I’m cookin’ with my rugrats tomorrow and these cookies are on the list! Love your blog!

thanks again!

Staci would not share!

These look a lot like the Soft Cinnamon Cookies with Browned Butter Icing that I make all the time since you posted the recipe- I’ll have to make these this weekend too I guess 🙂

Romaine says:

at

You are right. They are similar. The icing is exactly the same. Glad you are enjoying the cinnamon cookies.

Reply

Awe, your cookies look SO good!

I was lucky enough to taste this wonderful recipe at Romaine’s home recently but I am not responsible for that bite out of the cookie pictured. I couldn’t resist and ate all my cookie. I am so glad to have the recipe now.

YUM . YUM. ! ! !

Don’t forget that my house is on your way to work. If you ever need taste testers…we’re available 😉 These look delicious!!!

Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.