Pumpkin Cookies with Browned Butter Icing

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

30 cookies

Prep Time 15

Cook Time 12

Total Time 27

Preheat oven: Set to 350˚F (175˚C).
Cream butter and sugars: Beat ½ cup butter, ½ cup white sugar, 1 cup brown sugar until light and fluffy.
Add wet ingredients: Add 2 eggs and combine. Add ½ cup plain yogurt, 1 teaspoon vanilla, and 1 cup canned pumpkin.
Combine dry ingredients: In a separate bowl, whisk 2 ¾ cups 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 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.

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!