- This recipe derived from an original classic that I frankly loved on it own except it was missing “Fall” to me. When I bite into something that contains pumpkin in it, I want to taste that pumpkin. I want to have a hint of cinnamon and nutmeg as I bring the cookie up to my mouth. These cookies do that! The nuttiness of the browned butter just puts these over the edge. So, go grab that last can of pumpkin on the shelf and make yourself up a batch of these.
- For the cookies
- 2/3 cup granulated sugar
- 2/3 cup browned sugar, packed
- 3/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 1/3 cup pumpkin puree (about 3/4 of a 15 oz. can)
- 2 eggs, room temperature
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/2 tsp salt
- For the frosting
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup 1 1/2% milk, plus 2 Tbsp.
- 1/2 cup unsalted butter
- Pre-heat oven to 375 F. Line cookie sheets with parchment paper or a silpat.
- Cream the granulated sugar, brown sugar, butter, and vanilla in the bowl of a mixer on medium speed. Add the pumpkin and eggs and mix thoroughly. On low speed, add the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Using a cookie scoop, drop the cookie dough onto the prepared cookie sheets.
- Bake for 10 to 12 minutes. The cookies should only give slightly if touched in the center. Remove the cookies from the cookie sheet immediately and allow to cool on a wire rack for one hour.
- In the bowl of your mixer, combine the powdered sugar, vanilla, and 1/4 cup of milk. Set aside.
- In a small saucepan, heat the butter over medium heat, stirring constantly, until the butter turns a light brown and has a nice nutty fragrance. As soon as it turns brown remove from heat. Pour the browned butter over the powdered sugar mixture and beat on low speed until smooth. If the mixture is not smooth enough, add in a tablespoon of milk. If, while you are frosting the cookies, the frosting becomes thick again you can add one additional tablespoon of milk to thin it out. Frost the cookies and allow to dry.
- Store in an airtight container for up to one week.
Review This Recipe
Diane Lovejoy - commented on Nov. 27, 2012
I made these for Thanksgiving. They were the hit of the desserts! It was just the right size….something pumpkin for the holiday. I took the credit for making them, but had to reveal the source! Thanks to much and looking forward to many more recipes now that I’ve found this site!