Brown Butter Iced Pumpkin Cookies

5 from 1 reviews


  • 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


  1. Preheat the oven to 375°F and line 2 baking sheets with parchment paper, set aside.
  2. In a large mixing bowl whisk together the flour, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg. Set aside.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. 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


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