Description
These Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting are a delightful fall treat perfect for cozy gatherings. Made with pumpkin butter and warm spices, the cookies are soft and flavorful. The cinnamon brown butter frosting adds a rich, toasted sweetness that complements the pumpkin perfectly. Finished with melted chocolate pumpkin leaves and a sprinkle of cinnamon sugar, these cookies are as beautiful as they are delicious.
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 butter, brown sugar, and vanilla extract until light and fluffy, about 3-5 minutes. Add the maple syrup and beat to combine, then mix in the pumpkin butter. Add the egg and stir until fully incorporated. Gradually add the flour, baking soda, cinnamon, nutmeg, and salt, beating until the dough comes together.
- Roll and Shape Cookies: Flour your work surface generously. Divide the dough in half and shape each half into a disk. Roll each disk out to a 1/3-inch thickness, ensuring you flour the surface and rolling pin to prevent sticking. Cut the dough into your desired cookie shapes. Transfer the cookies to a parchment-lined baking sheet.
- Chill the Cookies: Place the baking sheet with cut cookies in the freezer for 15-20 minutes until the cookies are firm. Re-roll leftover dough scraps and repeat the shaping and chilling process.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 10-12 minutes, or until the edges are golden and cookies are soft. Allow them to cool on the baking sheet completely before frosting.
- Make the Cinnamon Brown Butter Frosting: Melt the butter in a skillet over medium heat and let it brown lightly until it smells toasted and turns a golden color, about 2-3 minutes. Remove from heat and let it cool for 5 minutes. Whisk in confectioners sugar, vanilla extract, cinnamon, and 1 tablespoon water until smooth. Adjust consistency by adding more water if too thick or more sugar if too thin; it should be thin enough to drizzle.
- Frost and Decorate: Drizzle or spread the frosting over the cooled cookies. Use melted chocolate to draw pumpkin leaf designs if desired. Lightly sprinkle cinnamon sugar over each cookie for extra flavor and decoration.
- Store: Store the decorated cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
Notes
- Use pumpkin butter for best flavor and texture in the cookies.
- Ensure the dough is well chilled before baking to maintain cookie shape.
- Brown the butter carefully; do not burn it as it can become bitter.
- The frosting can be adjusted in thickness by altering the amount of water to make it easier to drizzle or spread.
- Store cookies in an airtight container to keep them soft and fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
