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
Scale
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
