Happy Fall! Our favorite season is finally here again and it feels like overnight the temperatures are in the 60s and pumpkins are appearing on porches and little bits of color are appearing in trees. And of course with that comes…a new pumpkin spice recipe! I hope you are just as enthusiastic about them as I am, because I can’t get enough no matter how much people like to tease me for my love of pumpkin spice. 😉
These cookies are so soft, fluffy, and delicious! And making the icing with browned butter adds such an amazing touch of caramel flavor that complements the pumpkin really well. The first batches I made went too quickly to photograph! I’m sure these will become a fast favorite of yours, too. They’re really easy to make and the icing can just be smoothed on with a thin silicone spatula – no special decorating tools needed, and easy for little hands to help with!
Keep browned butter in mind for other recipes too – it would go really well in brownies or a homemade chocolate icing. Or, you could make the icing below but thin it a bit with an extra tablespoon or two of milk and drizzle it over a loaf of banana bread! It isn’t just for sweets though – browned butter can be used in sauces that you prepare for veggies, pasta, and fish as well.
Storage Suggestions
- For cookies topped with dairy-based icings like browned butter, storing in the refrigerator is safest, keeping them fresh for up to 5 days.
- If left at room temperature, a loosely covered airtight container works, but cookies may get soft or stick together.
- To freeze, let the icing fully set then freeze in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature for best texture.
Pumpkin Spice Cookies with Browned Butter Icing: Frequently Asked Questions
How long will these cookies stay fresh?
When refrigerated, they’ll stay fresh for up to 5 days; at room temp, up to 3–4 days depending on humidity.
Can I freeze cookies with browned butter icing?
Yes, once the icing is set, you can freeze cookies in a single layer. Use within 3 months and let them thaw at room temperature before serving.
Will the icing melt in warm weather?
Potentially, so keep cookies cool or refrigerate in hot or humid conditions to prevent runny icing. During display, a shallow layer of wax paper between cookies helps protect toppings.
Can I make the cookies ahead of time?
Yes! You can bake the cookies up to 2–3 days in advance. Store them in an airtight container at room temperature, and add the icing just before serving for the freshest taste.
Can I freeze these cookies?
Absolutely. Freeze the un-iced cookies in a single layer until solid, then transfer them to an airtight container or freezer bag for up to 2 months. Thaw at room temperature and ice when ready to serve.
What can I use if I don’t have pumpkin pie spice?
You can make your own blend by mixing 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of allspice or cloves.
Can I make the icing without browning the butter?
Yes, but the flavor will be different. Browning the butter adds a nutty, caramel-like depth that pairs beautifully with pumpkin spice, so I highly recommend it if you have time.
Can I make this recipe gluten-free?
You can substitute a cup-for-cup gluten-free flour blend in place of all-purpose flour. The texture may vary slightly, but they’ll still be delicious.
Do I need to refrigerate cookies with this icing?
If you plan to store them for more than 1–2 days, yes. The icing contains butter and milk, so it’s safest to keep them in the fridge in an airtight container. Bring to room temperature before serving for the best flavor.
Can I double this recipe?
Yes! Just double all the ingredients, but bake in batches so the cookies have enough room to spread properly.
More Fall Baking!
I will never turn down an opportunity to bring more pumpkin spice into your life…try out some of my other fall favorites too!
- Pumpkin Streusel Muffins
- Rosemary Pumpkin Alfredo
- Pumpkin Truffles
- Pumpkin Pecan Waffles
- Cardamom Pumpkin Pie
Ingredients
Method
- Preheat oven to 375 degrees.
- In a large bowl, combine the 3/4 cup butter, pumpkin puree, sugars, vanilla, and eggs and mix well. Set aside.
- In a medium bowl, whisk together the flour, baking soda, pumpkin spice blend, and salt.
- Combine dry ingredients with butter and sugar mixture and mix thoroughly.
- Drop by small rounded spoonfulls on a prepared baking sheet, and bake for 14 minutes.
- Allow cookies to cool completely.
- While you're waiting, heat the 1/3 cup butter over low heat, stirring frequently, until it has lightly browned. Add the powdered sugar and vanilla to a large bowl or bowl of a stand mixer and carefully pour in the browned butter. Mix well, adding more milk by the tablespoon if the icing becomes too thick.
- Spread icing on top of the cooled cookies. Garnish with a light dusting of pumpkin spice or cinnamon if desired. Store in an airtight container in the refrigerator for 5-7 days.
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