Perfect Iced Pumpkin Cookies: Not Complicated

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

JUMP TO RECIPE CARD

Sneak Preview: Soft, cake-like pumpkin cookies topped with nutty browned butter icing and a sprinkle of pecans for fall flavor in every bite.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Got leftover pumpkin puree from another baking project? You could freeze it, but these Iced Pumpkin Cookies are a much better use. 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.

Shared & Loved

“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 and Substitutions

BUTTER: Unsalted is best. Shortening or margarine will also work.

SUGAR: Use both brown sugar and granulated sugar as written. I haven’t tested substitutes.

EGGS: Large eggs work best; adjust flour slightly if using a different size.

YOGURT: Plain yogurt preferred; vanilla yogurt will make cookies sweeter. Thin Greek yogurt with milk or water. Buttermilk also works.

PUMPKIN: Canned pumpkin or butternut squash puree (even baby food squash).

FLOUR: All-purpose, measured lightly without sifting.

CINNAMON: Pumpkin pie spice can replace cinnamon for a more complex flavor.

Pumpkin Cookies with Browned Butter Icing

By Paula Rhodes

These cake-like and spiced-with-cinnamon cookies are flavored with pumpkin. Directions for Browned Butter Icing included.

5 from 1 vote

PRINT RECIPE PIN RECIPE

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) to 350˚F.
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 2 (100 g) eggs and combine. Add ½ cup (120 g) plain yogurt, 1 teaspoon vanilla, and 1 cup (245 g) canned pumpkin.
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. Drop by tablespoonfuls onto a cookie sheet. Bake at 350˚F (170˚C) for 10-12 minutes.
Shape cookies: Drop dough by tablespoonfuls onto an ungreased baking sheet.
Bake: Cook 10–12 minutes or until set. Cool on a wire rack.
Make browned butter icing: Brown 2-3 tablespoons 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.) 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.
These freeze beautifully. Double wrap.

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

FAQ About Iced Pumpkin Drop Cookies

Can I freeze these cookiesz?

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

How should I store iced pumpkin cookies? (also suitable for any frosted cookies)

Store in a covered plastic, glass, or metal container. Because the cookies are iced, let them dry for a few hours before storing them. Then, arrange them in layers with plastic wrap or waxed paper between each layer. Cover and place the whole container in a sealed plastic bag.

Can I use a different kind of frosting?

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

Can I make the icing in the microwave?

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.

Final Thoughts

These cookies are the kind of treat that quietly steals the show—no elaborate decorating, just warm fall flavor and a touch of nutty icing.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

Pinterest Facebook Email

My Amazon Store

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.