Ingredients:

For the Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

For the Brown Butter Icing:

• 1/2 cup unsalted butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk

Steps to Make Pumpkin Cookies with Brown Butter Icing:

For the Cookies:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. Cream Butter and Sugar:
   In a large mixing bowl, use a hand or stand mixer to beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients:
   Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat until fully combined.
5. Combine Wet and Dry Mixtures:
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, as this can make the cookies dense.
6. Scoop and Bake:
   Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

For the Brown Butter Icing:

1. Brown the Butter:
   In a small saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Remove from heat immediately to prevent burning.
2. Make the Icing Base:
   In a medium bowl, whisk together the powdered sugar, vanilla extract, and browned butter. Gradually add milk, one tablespoon at a time, until the icing reaches a smooth, spreadable consistency.
3. Ice the Cookies:
   Once the cookies are completely cooled, spread a generous amount of icing over the tops of each cookie. Let the icing set for about 10-15 minutes before serving.

Nutrition Facts (Per Cookie):
(Based on approximately 24 cookies)

• Calories: 180
• Protein: 2g
• Carbohydrates: 26g
• Fat: 8g
• Fiber: 1g
• Sugar: 18g
• Sodium: 75mg

FAQs:

1. Can I make these cookies ahead of time?
   Yes, these cookies can be baked up to two days in advance. Store them in an airtight container at room temperature and ice them just before serving for maximum freshness.
2. Can I use fresh pumpkin instead of canned?
   Absolutely! Make sure to puree and strain fresh pumpkin to achieve the same consistency as canned puree.
3. Can I freeze these cookies?
   Yes, you can freeze both the baked cookies and the dough. See storage tips below for more details.

Tips for Perfect Pumpkin Cookies:

1. Use Room Temperature Ingredients:
   Ensure your butter and egg are at room temperature to create a smooth and evenly mixed dough.
2. Don’t Skip the Browning Step:
   Browning the butter for the icing is what gives it a rich, nutty flavor. Watch it closely to avoid burning.
3. Adjust the Spices:
   If you love spiced cookies, feel free to add more cinnamon, nutmeg, or even a pinch of cloves to the dough.
4. Test for Doneness:
   These cookies should look slightly puffed and set at the edges when done. Avoid overbaking to keep them soft.

Storage Tips:

• Room Temperature:
  Store the cookies in an airtight container at room temperature for up to 3 days. To keep the icing fresh, layer parchment paper between cookies.
• Refrigeration:
  If you prefer to refrigerate, store the cookies in a sealed container for up to a week. Let them come to room temperature before serving.
• Freezing:
  Freeze un-iced cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature and add icing before serving.

  For the dough, scoop it into balls, freeze on a tray, and store in a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

Conclusion:

Pumpkin Cookies with Brown Butter Icing are a delightful treat that captures the cozy essence of autumn. With their soft texture, warm spices, and the irresistible nutty sweetness of the icing, these cookies are a hit for any occasion. Whether you’re sharing them at a fall party, gifting them to friends, or simply indulging at home, they’re guaranteed to bring smiles and satisfy sweet cravings. Make a batch today and experience the perfect harmony of pumpkin, spices, and browned butter bliss!