Fall in Love with Vermont's Pumpkin Cookies with Brown Butter Icing Recipe

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As the leaves in Vermont turn vibrant shades of red, orange, and gold, there’s nothing better than cozying up with the warm flavors of fall. And what better way to celebrate the season than with a batch of Pumpkin Cookies with Brown Butter Icing? This sweet treat captures the essence of Vermont’s autumn landscape—rich in spices, warm in texture, and sweet with caramel-like goodness from the brown butter.

Imagine biting into a soft, moist pumpkin cookie, infused with cinnamon, ginger, and nutmeg. Each bite is full of autumn spice, perfectly balanced with the sweetness of the icing. These cookies aren’t just delicious; they fill your kitchen with the comforting scent of fall. Whether you’re preparing for a family gathering or simply indulging in a weekend bake, these cookies are sure to transport you to a cozy cabin in the Green Mountains.

The magic doesn’t stop with the cookies. The real game-changer here is the brown butter icing. By slowly browning butter, you create a nutty, rich flavor that adds a luxurious touch to these cookies. The icing complements the spice in the cookies with its smooth, slightly caramelized taste, making each bite feel like a comforting hug in cookie form.

Recipe: Vermont Pumpkin Cookies with Brown Butter Icing

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

For the Brown Butter Icing:

• 1/2 cup unsalted butter
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to make sure the cookies bake evenly without sticking.
2. Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, blending well after each addition. Stir in vanilla extract and pumpkin puree until well combined.
3. Combine Dry Ingredients: In another bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry mixture to the wet ingredients, stirring just enough to combine.
4. Scoop and Bake: Scoop the dough onto your baking sheets, leaving space between each cookie. Flatten them slightly with the back of a spoon. Bake for 12-15 minutes, until the edges are set and the tops look firm. Let the cookies cool on the sheet for a few minutes before moving them to a wire rack to cool completely.
5. Prepare Brown Butter Icing: In a small saucepan, melt the butter over medium heat. Continue cooking until the butter becomes golden and smells nutty. Remove from heat. Whisk the browned butter with powdered sugar, milk, and vanilla extract until smooth. Add a little more milk if needed to get the right consistency.
6. Ice the Cookies: Once the cookies have cooled, drizzle or spread the icing over them. Let the icing set before serving.

The combination of soft pumpkin spice cookies with the nutty sweetness of brown butter icing is irresistible. These cookies are perfect for a crisp Vermont autumn afternoon, whether you’re sipping hot cider or just enjoying the peaceful fall air. Each bite offers a taste of the season, reminding you why fall in Vermont is so magical.

Here’s a flavorful take on the Pumpkin Cookies with Brown Butter Icing recipe, which brings the warm, spiced essence of fall into every bite. These cookies are not only deliciously soft but are also elevated by the rich, nutty flavor of browned butter in the icing. Perfect for fall gatherings or holiday treats, these cookies combine pumpkin with warm spices like cinnamon, nutmeg, and ginger, and are finished with a smooth, sweet icing that enhances their autumnal charm.

Pumpkin Cookies with Brown Butter Icing Recipe:

Ingredients:

• Cookies:
• • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pie mix)
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
• Brown Butter Icing:
• • ½ cup unsalted butter, browned
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

Directions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
2. Mix Wet Ingredients: Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Beat in eggs one at a time, followed by vanilla extract and pumpkin puree until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Gradually mix the dry ingredients into the wet mixture until combined.
4. Scoop and Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, leaving space between each. Flatten the tops slightly and bake for 12-15 minutes or until the edges are firm. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.
5. Make the Brown Butter Icing: Brown the butter by melting it in a saucepan over medium heat until it turns golden brown and emits a nutty aroma. Remove from heat and let cool slightly. Whisk the browned butter with powdered sugar, vanilla, and milk until smooth.
6. Ice the Cookies: Once the cookies are completely cooled, drizzle or spread the icing over the tops. Let the icing set before serving.

These cookies are perfect for cozying up with a hot drink or sharing at a festive fall gathering. The soft, spiced cookies paired with the rich icing will have everyone asking for the recipe.

For additional details, you can explore some excellent variations and baking tips from sources like The Gold Lining Girl​(The Gold Lining Girl)and Betty Crocker​(BettyCrocker.com).