I’m breaking all the rules with these pumpkin cookies!
It’s probably been close to a decade since I shared a pumpkin recipe before the *actual* start of fall. I usually like to wait until at least the day after, but hey, it’s 2020 and all bets are off right now.
I almost apologized. But! At this point, I don’t even care. Give me all the things that make me feel good and cozy and comforted!
I’ve written about it on Tuesday Things the last few weeks but I have been craving fall because of the comfort and nostalgia it brings. Even though this year will be so so different than any other, I still find myself craving a new season and a new start. I find that the fall season seems like more of a “new start” to me than January does. Maybe that’s because I was also a lover of back to school time, but who knows.
Either way, it’s almost here and i’m ready!
So what better way to prepare than iced pumpkin cookies? I want these to be the first pumpkin treat that you make this season. They are so comforting, so easy, so fluffy. The cookies are almost muffin-like and while I haven’t always loved that in the past (remember my saga of making chewy pumpkin cookies?!), sometimes, a soft pumpkin cookie sounds so good.
Plus, they are my kids absolute favorite.
Especially when covered in brown butter frosting!
Oh my gosh – this frosting. I cannot even handle it. It tastes like a butterscotch-y, almost-caramely fluffy cloud on top of the pumpkin cookie. It’s good enough to eat with a spoon. I mean, never mind. It IS good enough to eat with a spoon.
Look at those brown butter flecks!
This combo is so darn good. And since the pumpkin cookies are fluffy and thicker, they last a bit longer. They don’t get stale as quick, meaning you can make them this morning and enjoy them ALLLLL weekend long.
Now the other thing! While I love pumpkin, I don’t love pumpkin spice. I enjoy the spices alone, but I don’t want clove and allspice covering up a lot of my pumpkin flavor. Because of that, these cookies are not overly spiced. You might way to add more. In fact, if you love the pumpkin spice, I’m telling you to add more now. Just a half teaspoon or so. Maybe a whole teaspoon. Walk on the wild side.
So… who is with me? Who wants to jump in a little early and make the best pumpkin cookie ever?!
Pumpkin Cookies with Brown Butter Frosting
Yield: 12 to 18 cookies
These pumpkin cookies are fluffy and soft! Frosted with brown butter icing, they are the perfect fall treat. Everyone loves them.
-
2 1/2
cups
all-purpose flour -
1
teaspoon
baking soda -
1
teaspoon
baking powder -
1
teaspoon
ground cinnamon -
¼
teaspoon
fresh ground nutmeg -
1/2
teaspoon
salt -
1
cup
loosely packed brown sugar -
¼
cup
white sugar -
1/2
cup
butter unsalted,
softened -
1
cup
pumpkin puree -
1
large egg -
3
teaspoons
vanilla extract
brown butter frosting
-
½
cup
unsalted butter -
1 1/2
cups
powdered sugar -
2
teaspoons
vanilla extract -
1 to 2
tablespoons
milk
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, powder, cinnamon, nutmeg and salt.
In the bowl of your electric mixer, beat the sugars and butter until creamy and fluffy, about 5 minutes. Beat in the pumpkin. Beat in the eggs. Beat in the vanilla extract. It may look a little curdled and that’s okay!
Beat in the dry ingredients until the mixture is just combined.
Use an ice-cream scoop (or spoon) to scoop 1.5-2 inch size scoops onto the baking sheet. I like to leave mine about 2 inches apart.
Bake for 13 to 17 minutes, or until the cookie is totally set, especially up top. You can even test it with a toothpick to see if it comes out clean. Let the cookies cool completely before frosting.
These are great made ahead of time. Store them sealed in a container or covered on a plate for a few days (if they last that long!).
brown butter frosting
Place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Let the butter cool completely. It doesn’t have to turn solid (though that is fine too, you still want it at room temp), but just no longer warm.
Add the butter to the bowl of your electric mixer. Beat in the powdered sugar on low speed. Beat in the vanilla extract. If the mixture is too thick, beat in milk, 1 tablespoon at a time, until it’s creamy enough to spread.
Extras of this stay great sealed in the fridge!
Pair it with hot coffee. The best.
