Hey, hey we are almost to the finish line with our 12 days of cookies and day 11 is sure to be a holiday hit! I say let’s bring pumpkin right on into Christmas and give Santa a little bit of an unexpected twist on his cookie plate this year with these delightfully cakey brown Butter Iced Pumpkin Cookies.
Look, I know what you are thinking – pumpkin is a fall thang, but my friend I implore you to break out that pumpkin puree for just a bit longer. These cookies are incredible – cakey, pillowy and light with a decadent brown butter icing that is sure to make your Santa baby swoon!
While easy to make, I highly suggest investing in a cookie scoop for this recipe as the batter is on the loose side – it will make measuring out mounds of dough much easier and your cookies will come out of the oven beautifully round and perfectly proportioned – although any oblong cookies you may pull out of the oven are still pretty darn tasty!
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- 2 3/4 cup gluten free all purpose flour, I used King Arthur multi purpose gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon freshly grated nutmeg, plus more for sprinkling
- 3/4 cup unsalted butter, room temperature
- 2 1/4 cups packed light brown sugar
- 2 large eggs
- 1 1/2 cups canned pumpkin puree
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
For the icing
- 4 cups confectioner’s sugar
- 10 tablespoons unsalted butter
- 1/4 cup plus 1 tablespoon evaporated milk
- 2 teaspoons pure vanilla extract
- Preheat the oven to 375°F and line 2 baking sheets with parchment paper, set aside.
- In a large mixing bowl whisk together the flour, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Mix in the eggs. Reduce the speed to low and add the pumpkin, evaporated milk and vanilla; mix well about 2 minutes (Batter will be loose). Add the flour mixture; mix until combined.
- Use a small cookie scoop to place 1 1/2 tablespoon full mounds of the batter onto the prepared cookie sheets, spacing 1 1/2 inches apart. Bake the cookies, rotating the pans halfway through, until the tops spring back, about 12 minutes. Cool on the baking sheets for 3 minutes before transferring to wire racks to cool completely.
For the icing
- Place the confectioner’s sugar in a large mixing bowl. Melt the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally until golden brown, about 3 minutes. Immediately, add the butter to the confectioner’s sugar, scraping any browned bits from sides and bottom of pan. Add the evaporated milk and vanilla then stir until smooth.
- Spread approximately 1 teaspoon of icing onto each cookie. If the icing becomes too stiff , stir in more evaporated milk a little at a time.
- Lightly grate fresh nutmeg over the tops of the iced cookies and store in a single layer at room temperature. These cookies are best the day they are made, but can be stored at room temperature for up to 2 days