Cozy Pumpkin Spice Cookies with Brown Butter Cinnamon Icing
If you’re craving a warm, comforting treat that captures the essence of fall, you’re going to adore these Pumpkin Spice Cookies with Brown Butter Cinnamon Icing. Imagine soft, tender cookies bursting with cozy pumpkin spice flavors topped with a rich, nutty brown butter cinnamon icing that melts in your mouth. This recipe perfectly balances the spicy warmth of cinnamon, nutmeg, and cloves with the buttery sweetness of a luscious glaze, making every bite feel like a snug autumn hug. Whether you’re baking for a holiday gathering or a quiet night in, these cookies deliver that inviting, seasonal flavor you love.
Why You’ll Love This Recipe
- Soothing fall flavors: Warm pumpkin spice spices create a comforting, seasonal taste that’s impossible to resist.
- Soft and tender texture: These cookies stay delightfully soft, perfect for snacking or sharing.
- Unique icing twist: The brown butter cinnamon icing adds a rich, nutty depth that elevates the whole cookie.
- Easy to customize: Simple ingredients and steps mean you can tweak flavors or swap in dietary alternatives with ease.
- Perfect for any occasion: Ideal for holiday treats, afternoon snacks, or gifting to loved ones.
Ingredients You’ll Need
The best part about making these Pumpkin Spice Cookies with Brown Butter Cinnamon Icing is that you only need a handful of simple but essential ingredients. Each one is chosen to enhance the flavor, texture, and warmth of the cookie, while the brown butter icing adds a subtle caramel note that makes every bite special.
- Pumpkin puree: Adds moisture and that iconic fall flavor, making the cookies tender and soft.
- All-purpose flour: Provides structure while keeping the cookies light and fluffy.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, cloves, and ginger that infuses the cookies with warm spice.
- Baking soda and baking powder: Help the cookies rise slightly and get a perfect texture.
- Brown sugar: Brings natural moisture and caramel undertones, balancing the spices beautifully.
- Butter: Used in the dough and browned separately for the icing to add richness and depth.
- Powdered sugar: For the silky, sweet base of the cinnamon icing.
- Cinnamon powder: Sprinkled into the icing to enhance the spice profile and add warmth.
- Vanilla extract: A touch of vanilla rounds out the flavors with a smooth, sweet aroma.
- Salt: Balances sweetness and boosts flavor.
Variations for Pumpkin Spice Cookies with Brown Butter Cinnamon Icing
One of the most fun parts of this recipe is how simple it is to mix things up and make it your own. Whether you want to add a bit of crunch, nix dairy, or swap spices, there’s plenty of room to customize these cookies to fit your preferences or dietary needs.
- Nutty add-ins: Stir in chopped pecans or walnuts for texture and a nutty bite.
- Dairy-free version: Use coconut oil or a plant-based butter alternative and a suitable sugar for a vegan approach.
- Spice it up: Add a pinch of ground ginger or cardamom to give your spice blend an extra zing.
- Chocolate lovers’ twist: Mix mini chocolate chips into the dough or drizzle melted dark chocolate over the icing.
- Gluten-free option: Substitute all-purpose flour with a gluten-free blend to accommodate sensitivities.
How to Make Pumpkin Spice Cookies with Brown Butter Cinnamon Icing
Step 1: Prepare the dough
Start by creaming softened butter with brown sugar until light and fluffy. Mix in pumpkin puree and vanilla extract, followed by the dry ingredients — flour, pumpkin pie spice, baking soda, baking powder, and salt. Stir until just combined, being careful not to overmix for the perfect tender cookie.
Step 2: Chill the dough
Wrap the dough and refrigerate for at least 30 minutes; this helps flavors meld and prevents the cookies from spreading too much during baking.
Step 3: Shape and bake
Preheat your oven and scoop dough onto a parchment-lined baking sheet. Bake until edges are set and lightly golden, about 10-12 minutes, then let them cool on a rack before icing.
Step 4: Brown the butter for icing
In a small pan, gently melt butter over medium heat until foamy and fragrant with golden brown color, being careful not to burn. Allow it to cool slightly before mixing into the cinnamon icing.
Step 5: Make the cinnamon icing
Whisk powdered sugar, cinnamon, cooled browned butter, and a splash of vanilla extract until silky smooth. Adjust consistency with milk or cream if needed.
Step 6: Ice the cookies
Spread or drizzle the icing generously over each cooled cookie. Allow icing to set slightly before serving or storing.
Pro Tips for Making Pumpkin Spice Cookies with Brown Butter Cinnamon Icing
- Use fresh pumpkin pie spice: Freshly blended spices make a noticeable difference in depth of flavor.
- Don’t overbake: Aim for soft centers by removing cookies as soon as edges are set.
- Brown butter carefully: Watch closely and remove from heat as soon as you see golden specks and a nutty aroma.
- Chill the dough: This step reduces spreading and intensifies flavor.
- Adjust icing thickness: Add more powdered sugar for thicker icing or a bit of cream for something more pourable.
How to Serve Pumpkin Spice Cookies with Brown Butter Cinnamon Icing
Garnishes
Sprinkle crushed toasted pecans, a dusting of cinnamon, or a tiny pinch of sea salt on top of the icing for a beautiful contrast and extra flavor kick.
Side Dishes
Serve with a warm cup of chai tea, spiced latte, or even vanilla bean ice cream to complement the cozy fall spices perfectly.
Creative Ways to Present
Arrange the cookies on a rustic wooden platter with autumn leaves or pinecones for a festive vibe, or package them individually in clear bags tied with twine for thoughtful seasonal gifts.
Make Ahead and Storage
Storing Leftovers
Keep cookies in an airtight container at room temperature for up to 4 days, making sure the icing is fully set before stacking to avoid sticking.
Freezing
Freeze un-iced cookies in a single layer on a baking sheet, then transfer to a sealed bag or container; ice them fresh after thawing for best texture and flavor.
Reheating
Warm cookies briefly in a low oven or microwave to refresh their softness, but avoid overheating as it may melt the icing too much.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and provides consistent moisture and flavor needed for these cookies.
How long will the cookies stay fresh?
Stored properly in an airtight container, these cookies stay fresh for about 4 days at room temperature.
Can I make the icing dairy-free?
Yes, you can substitute the butter in the icing with coconut oil or a dairy-free margarine for a vegan-friendly version.
What if I don’t have pumpkin pie spice?
No worries! You can make your own blend by mixing cinnamon, nutmeg, ground ginger, allspice, and cloves in equal parts.
Are these cookies gluten-free?
The original recipe isn’t, but you can easily swap all-purpose flour for a gluten-free blend to make it suitable for gluten-sensitive diets.
Final Thoughts
There’s something truly special about baking Pumpkin Spice Cookies with Brown Butter Cinnamon Icing. They bring warmth, comfort, and a little touch of luxury to any occasion, making them an instant favorite for fall and beyond. Give this recipe a try—it’s the perfect excuse to cozy up and enjoy that buttery, spiced sweetness with every bite.
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Pumpkin Spice Cookies with Brown Butter Cinnamon Icing
Soft and tender Pumpkin Spice Cookies topped with a rich brown butter cinnamon icing, perfectly capturing the cozy and comforting flavors of fall. These cookies combine warm spices like cinnamon, nutmeg, and cloves with the nutty depth of browned butter, making them an irresistible treat for holiday gatherings or quiet nights in.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with flour substitution)
Ingredients
For the Cookies
- 1 cup pumpkin puree
- 2 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup brown sugar
- ½ cup (1 stick) unsalted butter, softened
- 1 tsp vanilla extract
For the Brown Butter Cinnamon Icing
- ¼ cup (½ stick) unsalted butter
- 1 ½ cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1–2 tbsp milk or cream (optional, to adjust consistency)
Instructions
- Prepare the dough: Start by creaming the softened butter with brown sugar until light and fluffy. Mix in the pumpkin puree and vanilla extract. In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined, being careful not to overmix to maintain a tender texture.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This chilling step helps the flavors meld and prevents the cookies from spreading too much during baking.
- Shape and bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into balls and place them evenly spaced on the prepared sheet. Bake for 10-12 minutes until the edges are set and lightly golden. Remove from oven and transfer cookies to a wire rack to cool completely before icing.
- Brown the butter for icing: In a small pan over medium heat, melt butter gently. Continue cooking until it becomes foamy and develops a golden brown color with a nutty aroma. Remove from heat and allow to cool slightly before using.
- Make the cinnamon icing: In a bowl, whisk together powdered sugar, ground cinnamon, cooled browned butter, and vanilla extract until smooth and silky. If the icing is too thick, add milk or cream one tablespoon at a time until the desired consistency is reached.
- Ice the cookies: Generously spread or drizzle the cinnamon icing over each cooled cookie. Let the icing set slightly before serving or storing.
Notes
- Use fresh pumpkin pie spice or freshly blend your own for the best depth of flavor.
- Avoid overbaking to keep cookies soft and tender; remove them as soon as edges are set.
- Brown the butter carefully, removing from heat once golden specks and a nutty aroma appear.
- Chilling the dough helps reduce spreading and intensifies flavors.
- Adjust icing thickness by adding more powdered sugar for thicker icing or milk/cream for a thinner glaze.
- For variations, add chopped nuts, chocolate chips, or try dairy-free and gluten-free substitutions as desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin spice cookies, brown butter icing, fall cookies, autumn dessert, pumpkin cookies, cinnamon icing, gluten free pumpkin cookies
