1. Prepare the Pumpkin Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the pumpkin purée, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft and slightly sticky.
2. Bake the Cookies:
- Scoop Dough: Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, or until they are set and the edges are lightly golden. They should still be soft to the touch.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Brown Butter Icing:
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a golden brown color with a nutty aroma, about 5-7 minutes. Be careful not to burn it.
- Mix Icing: Remove the pan from heat and let the brown butter cool slightly. In a mixing bowl, combine the brown butter with powdered sugar, 2 tablespoons of milk or cream, vanilla extract, and a pinch of salt. Whisk until smooth and creamy. If the icing is too thick, add a bit more milk or cream to reach the desired consistency.
4. Ice the Cookies:
- Frost: Once the cookies are completely cooled, use a spoon or knife to spread the brown butter icing over the tops of the cookies.
- Set: Allow the icing to set for about 10-15 minutes before serving.
5. Serve:
- Enjoy: Serve these delicious pumpkin cookies with a glass of milk, a cup of coffee, or as a sweet snack during the day.
Tips for Success:
- Pumpkin Purée: Make sure to use pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
- Brown Butter: Watch the butter closely while browning, as it can go from perfectly browned to burnt very quickly.
- Soft Cookies: For extra soft cookies, slightly underbake them, allowing them to finish setting up as they cool.
Variations:
- Add-ins: Mix in some chopped nuts, such as pecans or walnuts, or chocolate chips for added texture and flavor.
- Spice it Up: If you love spices, increase the cinnamon or nutmeg, or add a pinch of allspice.
- Glaze Alternative: For a lighter touch, drizzle a simple vanilla glaze instead of the brown butter icing.
These Pumpkin Cookies with Brown Butter Icing are the perfect way to celebrate the cozy flavors of fall. They’re soft, spiced, and topped with a luscious icing that makes each bite irresistible. Enjoy baking and sharing this delightful treat with your loved ones!