If you’re on the hunt for a fall treat that’s soft, flavorful, and just a little bit special, you’ve come to the right place. This Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting Recipe is seriously one of my favorites to bake when the leaves start turning and the air gets crisp. I absolutely love how these cookies stay tender with that rich pumpkin flavor, while the cinnamon brown butter frosting takes them over the top – think cozy, slightly nutty, and sweet all at once. Trust me, once you try this recipe, it might just become your new go-to for pumpkin season!
Why You’ll Love This Recipe
- Perfectly Soft Texture: These cookies stay tender and chewy, never dry or crumbly, thanks to pumpkin butter and brown sugar.
- Deep Flavor Combo: The cinnamon brown butter frosting adds a nutty warmth and richness that pairs so well with pumpkin.
- Fun and Festive: Shaped cookies with a drizzle of chocolate and a sprinkle of cinnamon sugar make them perfect for fall gatherings.
- Easy to Make: You don’t need fancy skills or hard-to-find ingredients, making this recipe totally approachable.
Ingredients You’ll Need
The magic of this Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting Recipe really lies in the balance of classic fall flavors combined with simple pantry staples. I always pick good-quality salted butter for both the dough and frosting since it deepens the flavor when browned and gives that perfect sweetness.
- Salted Butter: Using salted butter gives a nice balance to the sweetness and enhances the brown butter frosting’s flavor.
- Brown Sugar: Adds moisture and a caramel note that keeps the cookies soft and flavorful.
- Maple Syrup: Brings natural sweetness and a subtle maple undertone that complements pumpkin beautifully.
- Pumpkin Butter: The key pumpkin ingredient for moist and tender cookies without extra liquid.
- Vanilla Extract: A must-have to round out all the spices and enrich the overall flavor.
- Egg: Binds everything together and helps the cookies with structure.
- All-Purpose Flour: Forms the base—just enough to hold the cookies soft but not dense.
- Baking Soda: Helps with just the right amount of lift and chewiness.
- Cinnamon & Nutmeg: Classic warm spices that bring pumpkin to life.
- Kosher Salt: Enhances sweetness and balances flavors perfectly.
- Confectioners Sugar: For the frosting’s smooth sweetness.
- Pure Vanilla Extract (for frosting): Adds depth and aroma to the brown butter frosting.
- Cinnamon (for frosting): A little sprinkle that ties the frosting back to the cookie spices.
- Melted Chocolate (optional): For decorating and adding a little fancy touch.
- Cinnamon Sugar (optional): Adds a pleasant, crunchy sprinkle on top.
Variations
One of the things I love most about this Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting Recipe is how easy it is to customize. Whether you want a gluten-free version or like to play around with seasonal spices, you can tweak the recipe to suit your taste without losing that cozy pumpkin vibe.
- Gluten-Free: Substitute the all-purpose flour for a 1-to-1 gluten-free blend—you might need a bit more flour to get the same dough consistency.
- Extra Spice: Add a pinch of cloves or ginger to the dough if you want that classic chai-like pumpkin spice aroma.
- Vegan Option: Use a plant-based butter and egg replacer to make these soft pumpkin sugar cookies vegan-friendly—I’ve done this, and they still come out wonderfully tender.
- Frosting Twist: Swap the cinnamon in the brown butter frosting for cayenne or smoked paprika for a spicy-sweet kick that’s unexpected and delicious.
How to Make Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting Recipe
Step 1: Cream Butter, Sugars, and Pumpkin Butter
Start by beating the salted butter, brown sugar, and vanilla together in a large bowl until the mixture is light and fluffy, about 3 to 5 minutes. I like to use a stand mixer for this—it helps get that creamy texture fast. Next, add the maple syrup and beat it in, then mix in the pumpkin butter so the dough is rich and flavorful. Crack in the egg and beat until combined, making sure nothing is left unmixed.
Step 2: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and kosher salt. Gradually add this dry mix to the wet ingredients, beating until everything comes together. The dough should feel soft but hold its shape well. If it’s too sticky, a touch more flour will fix that. Be careful not to overmix, or you might lose some tenderness.
Step 3: Roll, Cut, and Chill
Flour your work surface generously. Divide the dough into two halves and flatten each into a disk. Roll one disk out to about 1/3 inch thickness. The key here is to keep flour on your surface and rolling pin so the dough doesn’t stick, but not so much that the dough dries out. Cut the cookies with your favorite cookie cutters, then place them on a parchment-lined baking sheet. Pop the sheet into your freezer for at least 15 minutes—this chilling step helps the cookies hold their shape and bake evenly.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes to keep them soft, or until the edges just begin to turn golden. You’ll want to pull them out as soon as you see that gentle color to avoid drying them out. Let them cool on the baking sheet for a few minutes because they’ll firm up nicely as they rest.
Step 5: Make the Cinnamon Brown Butter Frosting
While the cookies cool, melt the butter in a skillet over medium heat. Watch carefully and swirl the pan as the butter melts—within 2 to 3 minutes it will brown slightly and release that incredible toasted aroma. Remove from heat and let it cool for about 5 minutes so you don’t scramble the sugar when mixing the frosting. Whisk in the confectioners sugar, vanilla, and cinnamon, along with a tablespoon of water. Add more water if you need to thin the frosting so it’s good for drizzling. Remember, it’s easier to thin with water than to thicken, so add a splash at a time.
Step 6: Frost, Decorate, and Enjoy
Spoon or drizzle the cinnamon brown butter frosting over each cooled cookie. For a fun, festive twist, I like to drizzle melted chocolate in little “leaves” or patterns on top and finish with a light sprinkle of cinnamon sugar. Not only does it add texture, but it gives them a homemade touch that always impresses. Store these cookies in an airtight container—they’ll stay soft and wonderful for up to 4 days.
Pro Tips for Making Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting Recipe
- Don’t Skip Chilling: Freezing the cut-out cookies before baking really helps them keep their shape, making your cookie cutter designs crisp and clean.
- Brown Butter Watch: Butter can go from browned to burnt fast—keep your eyes on it and swirl constantly for that perfect nutty aroma.
- Frosting Consistency: Aim for a frosting that’s thin enough to drizzle but thick enough to hold shape; adjust with small water splashes or more powdered sugar as needed.
- Storage Tip: Store cookies in a single layer separated by parchment paper to keep frosting intact and avoid sticking.
How to Serve Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting Recipe
Garnishes
When I serve these cookies, I love adding a little extra cinnamon sugar on top just before the frosting sets—it adds a subtle crunch and spice that’s irresistible. Sometimes, I’ll drizzle extra melted dark chocolate over the cookies to create a more decadent look. If I’m feeling festive, a pinch of edible gold glitter makes these Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting Recipe feel extra special for parties.
Side Dishes
These cookies are perfect alongside a warm cup of chai tea or coffee—trust me, the cinnamon and pumpkin flavors sing better with a spicy chai in hand. I’ve also paired them with a simple whipped cream or a scoop of vanilla ice cream for dessert occasions, especially when the cookies are still a little warm.
Creative Ways to Present
For Thanksgiving or fall parties, I like to arrange these cookies on a wooden board decorated with cinnamon sticks, small pumpkins, and autumn leaves—it makes a stunning, rustic display. Wrapping a few in cellophane tied with a cinnamon stick makes a thoughtful homemade gift too. And for a fun family baking day, let everyone help decorate the frosting and toppings—it brings so much joy and makes the cookies even more delicious!
Make Ahead and Storage
Storing Leftovers
I always keep these cookies in an airtight container at room temperature, layered between parchment paper so the frosting doesn’t stick and get messy. They stay soft and flavorful for about 3 to 4 days, though my family rarely lets them last that long!
Freezing
If you want to make these ahead, you can freeze the unbaked dough disks wrapped well in plastic wrap and foil for up to 2 months. When you’re ready, thaw in the fridge overnight before rolling out. Alternatively, baked and frosted cookies freeze well if kept in a single layer in an airtight container—just thaw at room temp before serving.
Reheating
To reheat, I pop the cookies in a preheated 300°F oven for about 5 minutes to bring back that fresh-baked warmth without melting the frosting too much. It’s wonderful for when you want that just-made feel on day two or three!
FAQs
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Can I substitute pumpkin butter with canned pumpkin in this recipe?
You could swap pumpkin butter for canned pumpkin, but because canned pumpkin contains more moisture, you’ll need to reduce other liquids slightly and possibly add a bit more flour to get the right dough consistency. Pumpkin butter is thicker and sweeter, which helps keep these cookies soft and flavorful.
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Why use brown butter in the frosting?
Brown butter adds a rich, nutty flavor that takes the frosting from ordinary to extraordinary. I discovered this trick when trying to elevate sweet frostings, and it complements the pumpkin and cinnamon notes perfectly in this recipe.
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How do I prevent the cookies from spreading too much while baking?
Chilling the cut-out cookies in the freezer before baking is key. It firms up the dough, helping the shapes hold during baking. Also, don’t over-sweeten or add too much butter, which can cause spreading.
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Can I make the frosting ahead of time?
Yes! You can prepare the cinnamon brown butter frosting a day ahead and keep it refrigerated. When ready to use, bring it to room temperature and stir well. You might need to add a little water to reach the perfect drizzling consistency before frosting your cookies.
Final Thoughts
This Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting Recipe has truly become a beloved staple in my kitchen during the fall season. It strikes that perfect balance of softness, spice, and indulgence I look for in cookies, and the brown butter frosting is such a game-changer. If you try this recipe, I bet you’ll find it just as comforting and crowd-pleasing as my family does—I’m always excited when I get to share it with friends. Go ahead, bake a batch, enjoy that amazing scent filling your home, and savor every bite with your favorite drink. You won’t regret it!
Print
Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting offer a delightful fall-inspired treat. Featuring a tender, spiced pumpkin cookie base and a rich, nutty brown butter frosting with a hint of cinnamon, these cookies are perfect for festive occasions or cozy afternoons. Finished with decorative melted chocolate and a sprinkle of cinnamon sugar, they combine soft textures and warm flavors in every bite.
Ingredients
Pumpkin Cookies
- 2 sticks salted butter, at room temperature
- ⅔ cup brown sugar
- ¼ cup maple syrup
- ½ cup pumpkin butter
- 1 tbsp vanilla extract
- 1 egg
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp kosher salt
Brown Butter Frosting
- 1 stick salted butter
- 2 cups confectioners sugar
- 1 tsp pure vanilla extract
- ¼ tsp cinnamon
- Melted chocolate, for decorating
- Cinnamon sugar, for sprinkling
Instructions
- Prepare the cookie dough: In a bowl, beat together the room temperature butter, brown sugar, and vanilla extract until the mixture is light and fluffy, which takes about 3-5 minutes. Add the maple syrup and beat to combine, then mix in the pumpkin butter thoroughly. Incorporate the egg and mix until combined. Gradually add the flour, baking soda, cinnamon, nutmeg, and kosher salt, beating until just combined to form the dough.
- Shape and chill the dough: Flour your work surface well to prevent sticking. Divide the dough in half and gently flatten each half into a disk shape. Roll out the dough to about 1/3 inch thickness, ensuring the dough is well floured to avoid sticking. Use cookie cutters to cut out your desired shapes and transfer them to a parchment-lined baking sheet. Freeze the cut cookies for 15-20 minutes until they are firm. Collect leftover dough scraps, reroll, and cut out additional cookies.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies on the prepared baking sheet for 10-12 minutes or until the edges just begin to turn golden to achieve soft cookies. Allow the cookies to cool completely on the baking sheet before frosting.
- Make the cinnamon brown butter frosting: Melt the butter in a skillet over medium heat. Continue cooking until the butter browns lightly and emits a toasted aroma, about 2-3 minutes, taking care not to burn it. Remove from heat and let cool for 5 minutes. Whisk in the confectioners sugar, 1 tablespoon water, vanilla extract, and cinnamon until smooth. Adjust the frosting consistency by adding an additional tablespoon of water to thin or more sugar to thicken as needed. The frosting should be thin enough to drizzle.
- Decorate the cookies: Drizzle or spread the cinnamon brown butter frosting over each cooled cookie. Use melted chocolate to draw pumpkin leaf designs as decoration. Sprinkle lightly with cinnamon sugar for extra flavor and texture. Store the finished cookies in an airtight container for up to 4 days.
Notes
- Ensure the butter for the cookie dough is at room temperature to achieve a smooth, creamy mixture.
- Freezing the shaped cookies before baking helps them maintain their shape and texture.
- The frosting consistency can be adjusted with water or powdered sugar to achieve the perfect drizzle.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- Cookies can be stored at room temperature for up to 4 days in an airtight container.
- For a stronger pumpkin flavor, use pumpkin butter with a robust taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
