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Perfect Pumpkin Cookies with Brown Butter Cream Cheese Frosting

pumpkin cookies with brown butter cream cheese frosting - featured image
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These soft, chewy pumpkin cookies are topped with a nutty brown butter cream cheese icing. The secret to their perfect texture is a touch of molasses and a brief chill in the fridge.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 tablespoon molasses
  • 1/2 cup (113g) unsalted butter (for icing)
  • 4 ounces (113g) cream cheese, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Brown the butter for the icing: In a small, light-colored saucepan over medium heat, melt 1/2 cup butter. Stir constantly until golden-brown specks form and it smells nutty (about 4-5 minutes). Immediately pour into a heat-safe bowl to stop cooking. Let cool to room temperature.
  3. Cream the butter and sugars: In a large bowl, beat softened 1 cup butter with granulated sugar and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Add wet ingredients: Beat in egg, vanilla, pumpkin puree, and molasses until combined.
  5. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Mix dry into wet: Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  7. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Make the icing: In a medium bowl, beat softened cream cheese until smooth. Add cooled brown butter and beat until combined. Gradually add powdered sugar, then vanilla and a pinch of salt. Beat in 2 tablespoons milk or cream, adding more if needed until smooth and drizzling consistency.
  9. Scoop and bake: Using a 1.5-tablespoon cookie scoop, drop dough balls onto prepared sheets, spacing 2 inches apart. Bake one sheet at a time for 10-12 minutes. Edges should be set and lightly golden, centers still soft.
  10. Cool completely: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Ice and serve: Once cookies are completely cool, drizzle icing over tops. Let icing set for about 15 minutes before serving.

Notes

Blot pumpkin puree with paper towels to remove excess moisture. Chill dough for at least 30 minutes to prevent spreading. Brown butter can burn quickly; watch carefully. Use room temperature ingredients for best results.

Nutrition

Keywords: pumpkin cookies, brown butter, cream cheese frosting, fall baking, pumpkin spice

Find it online: https://eliplate.com/perfect-pumpkin-cookies-with-brown-butter-cream-cheese-frosting/