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Perfect Pumpkin Sugar Cookies with Brown Butter Icing

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Soft, buttery pumpkin sugar cookies topped with a nutty brown butter icing. This simple recipe uses pumpkin puree straight from the can for tender cookies that are perfect for fall gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • ½ cup (120g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup (½ stick, 57g) unsalted butter (for icing)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 to 3 tablespoons milk
  • ½ teaspoon vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down sides.
  4. Beat in egg, pumpkin puree, and vanilla extract until just combined. Do not overmix.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just incorporated. Stop when no flour streaks remain.
  6. If dough feels too sticky, cover and refrigerate for 15 minutes (optional but helps prevent spreading).
  7. Using a 1.5-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10 to 12 minutes, until edges are set and lightly golden. Centers will look soft.
  8. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the icing: In a medium saucepan over medium heat, melt ¼ cup butter. Stir frequently until it foams, turns golden, and develops brown specks (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl.
  10. Let brown butter cool for 5 minutes. Whisk in powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add extra milk if too thick. Consistency should be thick but pourable.
  11. Drizzle or spread icing over cooled cookies. Let set for 10-15 minutes before serving.

Notes

For thicker cookies, chill dough for 30 minutes. For chewier cookies, bake immediately. Brown butter can burn quickly—watch it constantly. Use a light-colored pan to see color change. Measure flour by spooning and leveling for best results.

Nutrition

Keywords: pumpkin sugar cookies, brown butter icing, fall cookies, pumpkin spice, easy pumpkin cookies

Find it online: https://sparklechew.com/perfect-pumpkin-sugar-cookies-with-brown-butter-icing/