I’m breaking all the rules with these pumpkin cookies!
It’s been almost ten years since I posted a pumpkin recipe before the official start of fall. Normally I wait a little longer, but this year feels different, and I was craving something cozy and comforting.
Autumn always brings that sense of nostalgia and a fresh start for me. Even when the year is unpredictable, a new season feels like a reset—maybe more than January ever does. Back-to-school season likely helped shape that feeling.
Either way, fall is nearly here and I’m ready for it.
These iced pumpkin cookies are the perfect way to welcome the season. They’re soft, fluffy and comforting—almost muffin-like in texture. While I’ve chased chewy pumpkin cookies before, sometimes what you want is a tender, pillow-y cookie.
Plus, they’re my kids’ absolute favorite.
Especially when they’re slathered with brown butter frosting.
The brown butter frosting is incredible—rich and a little butterscotch-like, with tiny brown flecks that add depth and flavor. It’s so good you’ll want to eat it by the spoonful.
Look at those brown butter flecks!
This combination is so satisfying. Because the cookies are thicker and soft, they stay fresh a bit longer—so you can bake a batch in the morning and enjoy them all weekend.
I prefer a lighter hand with pumpkin spice so the pumpkin flavor still shines through. These cookies aren’t overly spiced, but if you love bold pumpkin spice, feel free to add extra—try an additional 1/2 to 1 teaspoon to suit your taste.
So who’s ready to jump in early and bake the best pumpkin cookie of the season?
Pumpkin Cookies with Brown Butter Frosting
Pumpkin Cookies with Brown Butter Frosting
12 to 18 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 1 cup loosely packed brown sugar
- ¼ cup white sugar
- 1/2 cup unsalted butter, 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
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- In the bowl of an electric mixer, beat the brown sugar, white sugar and softened butter until creamy and fluffy, about 5 minutes. Beat in the pumpkin, then the egg, then the vanilla. The mixture may look slightly curdled—this is fine.
- Beat in the dry ingredients until just combined.
- Use an ice cream scoop or spoon to portion 1.5–2 inch scoops onto the prepared sheet, leaving about 2 inches between each cookie.
- Bake for 13–17 minutes, until the cookies are set on top. A toothpick inserted in the center should come out clean. Cool completely before frosting.
- Store cooled cookies in an airtight container for a few days, if they last that long.
Brown Butter Frosting
- Melt the butter in a skillet over medium heat. Let it bubble and cook, stirring occasionally, until brown bits form on the bottom. Remove from heat and stir for about 30 seconds more. Let the butter cool completely to room temperature (it can be soft but not warm).
- Add the cooled brown butter to a mixer bowl and beat in the powdered sugar on low speed, then add the vanilla. If the frosting is too thick, add milk 1 tablespoon at a time until it spreads easily.
- Extra frosting keeps well in the refrigerator, sealed.
Notes
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Pair these with hot coffee—the perfect combination.