Pumpkin Cookies with Browned Butter Frosting

Oh me, oh my, these cookies are heavenly! They are autumn rolled into delicious bite sized morsels. What I love even more about these cookies is that I had all the ingredients (except the pumpkin puree) right in my kitchen so the only guilt was eating more than the recommended serving size!

I first stumbled upon this recipe (Thank you Prevention RD) while checking up on my favorite food blogger website Tastespotting. If you haven’t checked it out, you definitely should. It’s like a food blog hoarders dream, every recipe imaginable right at your fingertips.


2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup unsalted butter, softened
1 tsp vanilla
1/2 cup pumpkin puree
2 eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

Browned Butter Frosting:
3 cups powdered sugar
1 tsp vanilla
3 to 4 Tbsp milk
1/3 cup unsalted butter


1) Heat oven to 375 F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon, and salt.

2) On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

3) Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

4) In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.

5) Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies. Yield: 3 1/2 dozen cookies.