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Pumpkin Spice Cookies with Brown Butter Cinnamon Icing

Pumpkin Spice Cookies with Brown Butter Cinnamon Icing
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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Keywords: pumpkin spice cookies, brown butter icing, fall cookies, autumn dessert, pumpkin cookies, cinnamon icing, gluten free pumpkin cookies

Find it online: https://gourmetglazing.com/pumpkin-spice-cookies-with-brown-butter-cinnamon-icing/