A Brown Butter Icing Takes These Pumpkin Cookies Over the Top

Step 1

Gather the ingredients. The Spruce / Cara Cormack Featured Video Preheat oven to 350 F. Lightly grease cookie sheets or line them with parchment paper or silicone baking mats. The Spruce / Cara Cormack In a medium bowl, combine the flour, soda, baking powder, cinnamon, nutmeg, and salt. Stir to blend. The Spruce / Cara Cormack In a large bowl with an electric mixer, beat the brown and granulated sugars with the 8 tablespoons of softened butter until light. The Spruce / Cara Cormack Beat in the pumpkin puree, egg, and vanilla extract. The Spruce / Cara Cormack With the mixer on low, incorporate the dry ingredients into the wet. Increase mixer speed to medium-low and beat just until smooth and well blended. The Spruce / Cara Cormack Drop the cookie dough by rounded tablespoon or cookie scoop onto the prepared baking sheets. The Spruce / Cara Cormack Bake for 16 to 18 minutes, or until the edges begin to brown. Cool the cookies slightly and then remove them to racks to cool completely. The Spruce / Cara Cormack

Step 2

Gather the ingredients. The Spruce / Cara Cormack Melt the 4 tablespoons of butter in a saucepan. Continue to cook over medium heat, stirring constantly until the milk solids at the bottom of the pan are golden brown. Remove the butter from the heat as soon as you see a light to medium brown color. The Spruce / Cara Cormack Sift the confectioners' sugar into the browned butter and add the 3/4 teaspoon of vanilla. The Spruce / Cara Cormack While constantly stirring, add hot water until the desired consistency is reached for drizzling or spreading. The Spruce / Cara Cormack Once the cookies have cooled, drizzle with brown butter glaze. Cookies will keep in an air tight container for up to one week. The Spruce / Cara Cormack