Perfect Iced Pumpkin Cookies: Not Complicated
Sneak Preview: These perfect Iced Pumpkin Cookies with Browned Butter Icing are soft, spiced with cinnamon, and flavored with pumpkin. The icing makes them disappear unbelievably fast.
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Do you ever have some 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.
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.
Happy Bakers Speak Up
“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: 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 is required, but measure carefully. Try not to pack the flour.
- CINNAMON: Pumpkin pie spice could be substituted for 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 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.
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.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Iced Pumpkin Cookies (with Browned Butter Icing)
Ingredients
- ½ cup (113 g) butter
- 1 cup (213 g) brown sugar
- ½ cup (49 g) white sugar
- 2 (100 g) eggs
- ½ cup (120 g) plain yogurt
- 1 teaspoon vanilla
- 1 cup (245 g) pumpkin, canned
- 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 to 350˚F.
- Cream ½ cup (113 g) butter, ½ cup (49 g) white sugar, and ½ cup (49 g) white sugar. Add 2 (100 g) eggs and combine. Add ½ cup (120 g) plain yogurt, 1 teaspoon vanilla, and 1 cup (245 g) pumpkin, canned.
- Combine with 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. Drop by tablespoonfuls onto a cookie sheet. Bake at 350˚F (170˚C) for 10-12 minutes.
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.)
- Add 2 cups (227 g) powdered sugar and 1 tablespoon warm 1 tablespoon 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.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.