Sneak Preview: These Pumpkin Cookies with Browned Butter Icing are soft, spiced with cinnamon, and flavored with pumpkin. The icing makes them disappear unbelievably fast.
Do you ever have a little bit of pumpkin puree leftover from another baking project? Of course, you could freeze it, but it’s hard to beat these Iced Pumpkin Cookies. They are right up there with pumpkin pie when it comes to celebrating the fall season.
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Delicately flavored brown butter icing, which you can make in the microwave, complements the cinnamon and pumpkin perfectly. Chopped pecans add sophistication, flavor, and a crunchy texture to this otherwise simple cookie.
Ingredients and substitutions:
- BUTTER: Substitute shortening or margarine.
- SUGAR: I have not tested this recipe with any substitutes for brown sugar or granulated white sugar.
- EGGS: This recipe is written for large eggs. If you use a larger or smaller size, adjust the flour accordingly.
- YOGURT: Plain yogurt is my first choice. Vanilla yogurt is OK but will add more sweetness. If you only have Greek yogurt, add a little water or milk to thin it to the consistency of yogurt. Buttermilk is also a viable substitute.
- PUMPKIN: Butternut squash can stand in for the pumpkin, especially baby food squash.
- FLOUR: All-purpose flour is best here. No sifting required but measure carefully. Try not to pack the flour.
- CINNAMON: Pumpkin pie spice could be substituted for the cinnamon. The flavors will be a little more complex..
FAQ about Iced Pumpkin Drop Cookies
Yes. Double wrap to protect against freezer burn. Best eaten within a month.
Store in a covered plastic, glass, or metal container. Because the cookies are iced, let them dry for a couple of hours before storing. Then, arrange in layers with plastic wrap or waxed paper between each layer. Cover and place the whole container in a sealed plastic bag.
Instead of browned butter icing, try regular butter icing or glaze. Your cookies will still be a hit!
Yes, it’s much quicker than the slow process of browning butter on top of the stove. See how to make browned butter icing in the microwave.
More ideas for leftover pumpkin?
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Iced Pumpkin Cookies (with Browned Butter Icing)
- ½ cup butter - 113 gr
- 1 cup brown sugar - 213 gr
- ½ cup white sugar - 49 gr
- 2 eggs - 100 gr
- ½ cup plain yogurt - 120 gr
- 1 teaspoon vanilla - 5 gr
- 1 cup pumpkin, canned - 245 gr
- 2 ¾ cups unbleached all-purpose flour - 330 gr
- ½ teaspoon table or sea salt - 3 gr
- 1 teaspoon baking powder - 4 gr
- ½ teaspoon soda - 3 gr
- 2 teaspoons cinnamon - 5 gr
- Preheat oven to 350˚F.
- Cream butter and sugars. Add eggs and combine. Add yogurt, vanilla, and pumpkin.
- Combine with flour, salt, baking powder, soda, and cinnamon. Drop by tablespoonfuls on cookie sheet. Bake at 350 degrees for 10-12 minutes.
Browned Butter Icing
- Brown 2-3 tablespoons of butter (the real thing) in a small skillet. (This may take several minutes on low heat—be careful not to burn it or you have to start over.)
- Add 2 cups powdered sugar and 1 tablespoon warm milk. Beat until smooth. You may need to add more sugar or milk to get the right consistency. As it cools, it gets thick—just add a little more milk and stir.
- Ice cookies. Before icing dries, sprinkle with chopped, toasted pecans.
- These freeze beautifully. Double wrap.