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Soft Pumpkin Cookies with Pumpkin Browned Butter Frosting are a delicious Holiday treat! Perfect for a cookie tray, or simply a dessert.
Soft Pumpkin Cookies with Pumpkin Browned Butter Frosting
I really hope y’all are not sick of pumpkin yet! I am sharing some of the best cookies I have ever made – like in the history of ever! These Soft Pumpkin Cookies with Pumpkin Browned Butter Frosting are phenomenal …. you better hide all of the spoons in your house – the frosting is that amazing! Don’t say I didn’t warn you!
I really enjoy Fall because I have unlimited permission to eat and drink pumpkin everything without people judging me. Those of you who wait all year for pumpkin season like I do, know what I’m talking about. If you have no idea what I’m talking about – try ordering a pumpkin latte in July or mention pumpkin anything in May. People will ask you if you have lost your mind …. in my case, it may be true! 😉
Not only did I LOVE these cookies – but my kiddos loved these cookies. They told me this was the best frosting I have ever made. That says a lot … I have made lots of frosting and they love them all, of course – but this one, we were actually looking for other things to put it on – the oldest even wanted me to make a cake just so we could have MORE of this yummy frosting!
It’s almost amazing that any of the frosting actually made in ON the cookies between all of us “sampling” it! Let’s get to the recipe, shall we?!
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Soft Pumpkin Cookies with Pumpkin Browned Butter Frosting
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Ingredients
For the cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cup sugar
- ½ cup Challenge Butter, softened, 1 stick
- 1 cup pumpkin puree, aka pure pumpkin NOT pumpkin pie filling
- 1 large egg
- 1 teaspoon vanilla extract
For the frosting
- ¾ cup Challenge Butter, divided, 1 1/2 sticks
- 2 tablespoons brown sugar, packed
- ¼ cup pumpkin puree, aka pure pumpkin NOT pumpkin pie filling
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pound powdered sugar
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a separate large bowl, cream the butter and sugar until well blended. Add the pumpkin, egg and vanilla and mix until smooth. Gradually add the flour mixture.Drop by rounded tablespoonfuls onto the prepared baking sheets.
- Bake for 15-18 minutes or until the edges are firm. Allow to cool on the baking sheet for 2-3 minutes then remove to wire racks to cool completely.
While the cookies are cooling, prepare the frosting:
- Place 1 stick of butter in a small saucepan. Allow to melt over medium-low heat. Continue to cook, swirling on occasion to check the color, until the butter is browned. Remove from the heat and allow to cool completely. Beat the remaining half a stick of butter until creamy. Slowly beat in the browned butter until it looks well combined. Add the brown sugar, pumpkin, cinnamon, nutmeg – mix well. Slowly add the powdered sugar and mix well. If you prefer a thicker frosting, you can add more powdered sugar – if you need a thinner frosting, add a little milk.
- After the cookies have cooled completely, frost the cookies.
- Store cookies in an airtight container.
Notes
- My kids also love when I use this frosting on cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on November 27, 2013. Updated on April 24, 2021.
I'm still looking for things to do with pumpkin puree. thanks for sharing this great cookie with us on foodie friday.
Hi there! I saw this on Pinterest and was excited to make them. I used sprouted wheat flour, so it tastes a little more "healthy" than the original recipe intended, but the texture and frosting are great. Anyway, I noticed two things in the frosting section when making them: it doesn't specify in ingredients how much cinnamon goes into the frosting, and the directions don't mention when to add in the brown sugar (I didn't notice until the last step but assume it was supposed to go in with the browned butter?). Just thought you might want to update the recipe. I'll be happy to make these again next time I have extra pumpkin sitting around. 🙂
These cookies (and the frosting!) look great Jamie. I totally agree about loving to be able to have pumpkin. I am a pumpkin lover. I actually stock up on the pumpkin spice k-cups while they are out so I can have them all year round! In the summer I just brew over ice!
Yum!! So good… I pinned these earlier in the week, but saw the again today… just want to say yum! Emily
Jamie, honestly speaking, though there is not much pumpkin in Singapore, pumpkin become all over the blogs, pinterest, facebook recipes and etc.. I believed I have to refrain to make my pumpkin jam for the time being. The cookies looks good and I like soft cookies. Cheers and have a nice day.
LOVE this recipe, Jamie!! Definitely want to try them soon! Pinning!
Those cookies sound delicious! Thanks for sharing!
i love a good cookie! these look great 🙂 http://www.handmadeintheheartland.com/
Those cookies sound divine! Definitely wouldn't mind eating a dozen of these 😛
Happy Blogging!
Happy Valley Chow
Jamie, this sound totally yummy! Thanks so much for sharing! Wishing you and your family a very happy Thanksgiving!