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To create these scrumptious cookies, it is essential to understand the key ingredients that contribute to their unique flavor profile and texture. Here’s a closer look at the components that make Pumpkin Paradise Cookies a true delight.

Pumpkin Cookies with Brown Butter Frosting

Fall in love with baking this season with our Pumpkin Paradise Cookies! This delightful recipe combines the rich flavors of pumpkin puree, warm spices, and crunchy nuts to create soft, chewy cookies that are perfect for any autumn gathering. Elevate your treats with a luscious brown butter frosting for an unforgettable finish. Click through to explore the full recipe and learn tips to make these cookies the highlight of your fall festivities!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

1 large egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

For the Brown Butter Frosting:

1/2 cup unsalted butter

2 cups powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk

Instructions
 

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

    Brown the Butter: In a medium saucepan, melt 1/2 cup of the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter is golden brown and has a nutty aroma. Remove from heat and let it cool slightly.

      Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and egg. Add the browned butter (make sure it’s not too hot) and mix until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

          Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

            Scoop Cookies: Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                Prepare Brown Butter Frosting: In a clean bowl, melt the remaining 1/2 cup of unsalted butter until it’s golden brown, similar to the previous step. Allow it to cool slightly.

                  Frosting Mixing: Add the powdered sugar, vanilla extract, and 2 tablespoons of milk to the browned butter. Mix until smooth and creamy. If the frosting is too stiff, add an additional tablespoon of milk as needed.

                    Frosting the Cookies: Once the cookies are completely cooled, spread a generous amount of brown butter frosting on each cookie.

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

                        - Presentation Tips: Stack cookies on a decorative plate, drizzle with a little extra frosting, and sprinkle with some cinnamon for a beautiful fall-inspired treat. Enjoy!