Pumpkin Cookies with Browned Butter Frosting

When I entered another recipe swap this month, I was pretty excited that the “theme” was apples and/or pumpkin. Of course I was not so secretly hoping I received a recipe that involved pumpkin, but apples truly are a close second so I couldn’t have been disappointed.

But cookies…with a browned butter frosting? Oh….man.

If I’m being completely honest, these are a far cry from healthy. Let me repeat…browned butter frosting. Yummm.

Solution? Make the cookies. Enjoy a few. And then send them to work with your husband/child/significant other, etc. Because I knew I couldn’t resist them being in my break room at work, they went with Mr. P to the office. People love homemade baked goods — because 1) who doesn’t love sweets?! and 2) nearly everything is store-bought these days. No one seems to bake, from scratch these days…such a shame!


Pumpkin Cookies with Browned Butter Frosting from Betty Crocker, recommended by Sweet Beginnings

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

3 cups powdered sugar 1 tsp vanilla 3 to 4 Tbsp skim milk 1/3 cup unsalted butter


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.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

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.

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.

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.

Nutrition Information (per cookie): 120 calories; 4.8 g. fat; 10 mg. cholesterol; 60 mg. sodium; 18.7 g. carbohydrate; 0.1 g. fiber; 1 g. protein



Question: What’s your favorite kind of icing?

Be well,


  1. says

    Browned butter is DEFINITELY a guilty pleasure of mine…irresistible. I can see why you had to send these to work with the hubster…this is exactly why I need to get married ASAP.

  2. says

    I am so glad you enjoyed these!! They are a favorite at my office, and I’m sure the girls are getting excited that Fall is upon us so that I will bring some in!!

  3. Safiya Stewart says

    I made these for a group of friends, they were soft as pillows and soo good it should be a sin. real keeper Thanks a million

  4. aria says

    Just curious if this frosting “sets” or if it’s soft all the time. I’m looking for a cookie to use as a party favor, so it will be in a little plastic goody bag and I don’t want the frosting to just smear all over. Thanks!!! They look delicious!

    • Nicole says

      It sets, but it is on the soft side. I think they would work, especially you chilled them a bit beforehand in the fridge.


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