Skip to Content

Home » Soft Pumpkin Cookies with Browned Butter Icing

Soft Pumpkin Cookies with Browned Butter Icing

This Soft Pumpkin Cookies with Browned Butter Icing recipe produces cake-like spiced cookies flavored with pumpkin and cinnamon. Directions for Browned Butter Icing included.


It’s hard to beat pumpkin pie, but these Soft Pumpkin Cookies with Browned Butter Icing are right up there when it comes to celebrating the fall season. 

Delicately flavored brown butter icing, which you can make in the microwave, complements the cinnamon and pumpkin perfectly. Chopped pecans sophistication, flavor, and a crunchy texture to this otherwise simple cookie.

Are you wondering what to do with the leftover pumpkin?

Read about three ideas for what to do with 1/4 cup of leftover canned pumpkin puree.

Are you looking for more ideas?

iced pumpkin cookies with pecans on top
Soft Pumpkin Cookies with Browned Butter Icing

Get a FREE Mini-Tart Dessert Cookbook when you sign up for my newsletters.

    Don’t worry. I won’t share your email. You can unsubscribe or change your profile at anytime.

    Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.

    Hope to see you again soon!

    p.s. Questions? Email me: paula at

    Yield: 5 dozen small cookies

    Soft Pumpkin Cookies with Browned Butter Icing

    Soft Pumpkin Cookies with Browned Butter Icing

    Cake-like spiced cookies flavored with pumpkin. Directions for Browned Butter Icing included.

    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes


    • ½ cup shortening
    • 1 cup brown sugar
    • ½ cup white sugar
    • 2 eggs
    • ½ cup plain yogurt
    • 1 teaspoon vanilla
    • 1 cup pumpkin, canned
    • 2 ¾ cup flour
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • ½ teaspoon soda
    • 2 teaspoons cinnamon


    Preheat oven to 350 degrees Fahrenheit.

    1. Cream shortening and sugars. Add eggs and combine. Add yogurt, vanilla and pumpkin.
    2. 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

    1. Brown 2-3 T. butter (the real thing) in a small skillet. (May take several minutes on low heat—be careful not to burn or you have to start over.)
    2. Add 2 cups powdered sugar and 1 tablespoon warm milk. Beat until smooth. 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.
    3. Ice cookies. Before icing dries, sprinkle with chopped, toasted pecans.
    4. These freeze beautifully. Wrap well.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Pecan Layer Cake with Raspberry Filling: A Prize-Winning Cake
    ← Read Last Post
    Big-Batch Tamale Pie with a Cornbread Topping
    Read Next Post →


    Monday 26th of November 2012

    Thank you Paula! I am getting ready to make theses right now. Can't wait to taste them! :)


    Tuesday 20th of November 2012

    Can you use butter flavored shortening with these instead?


    Monday 26th of November 2012

    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.


    Thursday 27th of October 2011

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

    Ann Hastings

    Tuesday 27th of October 2009

    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 :)


    Monday 26th of October 2009

    What beautiful cookies, and the brown butter icing sounds wonderful