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Pumpkin Cookies with Brown Butter Cinnamon Icing

  • Author: Cindy @mycountrytable
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 18 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Description

These big soft cookies are more like little pumpkin cakes that have a melt in your mouth Brown Butter Cinnamon Icing.


Ingredients

Scale

FOR THE COOKIES

  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1 stick unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 can pumpkin puree, 16 ounce (not pumpkin pie filling)
  • 1 cup pecans, coarsely chopped

FOR THE ICING

  • 1 stick unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 5 tablespoons half & half, divided
  • 2 cups powdered sugar

Instructions

FOR THE COOKIES

Preheat oven to 350 degrees.

  1. In a large bowl, whisk or sift together the dry ingredients and set them aside.
  2. In a large mixing bowl, cream the butter with an electric mixer until light and creamy. Add the eggs, sugar, vanilla and pumpkin. Mix on medium speed for about one minute to combine. Add the pecans and dry ingredients and mix just long enough to incorporate.
  3. Using a large cookie scoop, place scoops of cookie dough on ungreased cookie sheets, leaving plenty of room between cookies for spreading. Bake for approximately 15 minutes until cookies are set and a toothpick comes out clean. Transfer to a wire rack to cool.

FOR THE ICING

  1. Add the butter to a medium saucepan over medium heat.  Melt the butter, swirling the pan occasionally.  Continue until the butter has lightly browned.  Don’t over brown or you will burn it.  Allow the butter to cool for a minute.
  2. Add the butter to a large mixing bowl. Add the vanilla, cinnamon, salt, 3 tablespoons of half & half, and one cup of sugar. Mix to combine. Add the remaining half and half as needed until you have a thin icing. followed by the last cup of sugar. Mix until smooth. This is thin icing, not a thick frosting.  If it’s too thin, just add a tiny bit of sugar.
  3. Spread icing over cookies in a thin layer, (not thick like frosting). Allow icing to set before storing cookies. Store in an airtight container.
  4. Cookies will stay fresh for up to five days.

Notes

  • I used a 1/2 cup cookie scoop for this recipe and it yielded 12 jumbo cookies.  You can use a medium cookie scoop and the yield will be 18.

Keywords: pumpkin cookies, cookies, pumpkin, pumpkin recipes, pumpkin desserts,