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Pumpkin Spice Cookies with Browned Butter Icing


  • 3/4 cup butter softened
  • 1/2 cup pumpkin puree plain pumpkin - not pie filling!
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice blend
  • 1 tsp baking soda
  • 2 1/4 cups all purpose flour
  • 3 cups powdered sugar
  • 1/3 cup butter
  • 4 tbsp milk
  • 1 tsp vanilla


  • 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.