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As autumn leaves begin to fall and the air turns crisp, pumpkin-flavored desserts become a beloved staple in many households. The delightful aroma of pumpkin spice wafting through the kitchen evokes feelings of warmth and nostalgia, making it the perfect time to indulge in seasonal treats. Among these, Pumpkin Bliss Cookies stand out as a charming and irresistible option. These cookies capture the essence of fall with their soft, chewy texture and delightful spices, while the crowning glory is the caramelized brown butter frosting, which adds a unique depth of flavor that elevates the entire experience.

Pumpkin Cookies with Brown Butter Frosting

Get ready to indulge in the ultimate fall treat! These Pumpkin Bliss Cookies are soft, chewy, and packed with cozy spices, topped with a rich caramelized brown butter frosting that takes them to the next level. Perfect for any autumn gathering or cozy night in, these delectable cookies are sure to delight everyone. Discover the step-by-step recipe and elevate your baking game—click through to explore how to make these irresistible Pumpkin Bliss Cookies today!
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Ingredients
  

1 cup pumpkin puree

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup pecans, chopped (optional)

For the Brown Butter Frosting:

1/2 cup unsalted butter

2 cups powdered sugar

2 tablespoons milk (or more if needed)

1 teaspoon vanilla extract

A pinch of sea salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract, then add the pumpkin puree and mix until fully combined.

      Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. If desired, fold in the chopped pecans.

        Form the Cookies: Use a cookie scoop or tablespoons to drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.

          Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are slightly cracked. Remove from the oven and let them cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

            Prepare the Brown Butter Frosting: In a saucepan, melt the butter over medium heat, stirring constantly until it foams and starts to turn a golden brown color (about 5-7 minutes). Remove from heat and let cool slightly.

              Frost the Cookies: In a mixing bowl, combine the brown butter, powdered sugar, milk, vanilla, and a pinch of sea salt. Mix until smooth. If the frosting is too thick, add more milk, one tablespoon at a time until you reach the desired consistency.

                Decorate: Once the cookies are completely cooled, generously frost each cookie with the brown butter frosting. For added flair, sprinkle with extra chopped pecans or a light dusting of cinnamon.

                  Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 24 cookies