Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Cream butter and sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Add pumpkin puree, egg, and vanilla; mix well.
- Combine wet and dry: Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix!
- Scoop dough: Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between cookies.
- Bake: Bake for 12-14 minutes, or until edges are set and tops are lightly golden. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Brown the butter: In a small saucepan over medium heat, melt butter. Cook, swirling occasionally, until golden brown and nutty (4-5 minutes). Remove from heat and cool slightly.
- Make the icing: In a medium bowl, whisk together browned butter, powdered sugar, milk, and vanilla. Add more milk (1 teaspoon at a time) if needed.
- Ice the cookies: Once cookies are cool, drizzle or spread icing over each cookie. Let set before serving.
Tips & Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Watch the butter carefully while browning—it burns quickly!
- Chill the dough for 15-20 minutes if it’s too soft.
Variations
- Chocolate Chip: Add 1 cup semi-sweet chocolate chips to the dough.
- Spiced Glaze: Add a pinch of cinnamon and nutmeg to the icing.
- Nutty Crunch: Add 1/2 cup chopped pecans or walnuts to the dough.
FAQs
Can I make the dough ahead?
Yes! Refrigerate for up to 24 hours. Let it sit at room temperature for 10-15 minutes before baking.
How do I store them?
Store iced cookies in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. Use parchment paper between layers to prevent sticking.
Can I freeze them?
Yes! Freeze with or without icing. If freezing without icing, thaw completely before adding icing.
What if I don’t have all the spices?
Substitute with 1 1/2 teaspoons of pumpkin pie spice.
Enjoy these delicious and easy-to-make pumpkin cookies!