Pumpkin Cookies with Brown Butter and Cream Cheese Frosting

Welcome to your new favorite fall cookie recipe. These Pumpkin Cookies combine the rich, nutty flavor of brown butter with the warm spices of pumpkin pie, all wrapped into a soft, chewy treat. Rolled in cinnamon sugar for a crispy edge and finished with a luscious cream cheese frosting, this cookie is everything autumn dreams are made of.

Why You’ll Love These Pumpkin Cookies

• Brown Butter Magic: The nutty depth of browned butter takes these cookies to another level.
• Perfect Texture: Soft, chewy, slightly crisp on the outside—no cakiness here.
• Pumpkin Done Right: Dried pumpkin puree means no soggy dough.
• Frosted Finish: Cream cheese frosting on top makes these cookies bakery-worthy.
• Simple Ingredients: Everything you need is likely already in your pantry.

Ingredients

For the Pumpkin Cookies:

• 1/2 cup unsalted butter, browned and cooled
• 1/3 cup pumpkin puree (dried with paper towels)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice

For the Sugar Coating:

• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice

For the Cream Cheese Frosting:

• 4 oz cream cheese, room temperature
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Brown the Butter

In a saucepan over medium heat, melt the butter. Stir continuously as it foams, sizzles, and eventually turns golden with brown bits on the bottom. This process takes about 5–6 minutes. Remove from heat and let it cool for 15–20 minutes before using.

2. Prepare the Pumpkin

Spread the pumpkin puree on a few layers of paper towels. Gently press to remove moisture—this is crucial to prevent cakey cookies. You want to reduce the puree down to a thicker paste-like consistency.

3. Combine the Wet Ingredients

In a large bowl, whisk the cooled brown butter with both sugars until well combined. Add in the dried pumpkin, egg yolk, and vanilla extract. Mix until the batter is smooth and uniform in texture.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Slowly add the dry ingredients to the wet mixture. Stir just until combined—avoid overmixing.

5. Chill the Dough

Cover the dough and refrigerate it for at least 30 minutes. Chilling helps the butter firm up, leading to thicker cookies with a richer flavor.

6. Preheat and Prep

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

7. Roll and Coat

Mix the cinnamon, sugar, and pumpkin pie spice for the coating in a small bowl. Scoop the cookie dough into 1–1.5 tablespoon balls, roll into the sugar coating, and place on the prepared baking sheets.

8. Bake

Bake for 10–12 minutes. The edges should be set, and the centers will appear soft but not raw. Don’t overbake—cookies will continue to set as they cool.

9. Cool Completely

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Let them cool fully before frosting.

10. Make the Frosting

Beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla and beat again until fluffy and creamy. If the frosting is too thick, add a tiny splash of milk to loosen it.

11. Frost the Cookies

Spread or pipe frosting onto each cookie. Sprinkle with extra cinnamon or pumpkin spice if desired.

Tips for the Best Pumpkin Cookies

• Drying the Pumpkin: Use a fine mesh sieve or paper towels to squeeze out as much liquid as possible.
• Don’t Skip the Chill: This helps the cookies hold their shape and gives you the perfect chewy center.
• Customize: Add mini chocolate chips, white chocolate chunks, or chopped pecans for a twist.
• Storage: Keep frosted cookies in an airtight container in the fridge for up to 5 days. Unfrosted cookies can be stored at room temperature.

Serving Ideas

These cookies are incredible on their own but even better when paired with a cozy drink. Try them with:

• A hot cup of chai or pumpkin spice latte
• A glass of cold milk for a nostalgic treat
• Vanilla or cinnamon ice cream for a warm dessert combo

Make-Ahead & Freezer Tips

• Make Ahead: You can make the dough 1–2 days in advance and refrigerate it until ready to bake.
• Freeze Dough Balls: Roll and freeze unbaked dough for up to 2 months. Bake straight from frozen—just add an extra 1–2 minutes to the bake time.
• Freeze Baked Cookies: Store in a freezer-safe bag with parchment between layers. Thaw and frost before serving.

Final Thoughts

These pumpkin cookies deliver everything you want from a fall dessert. They’re chewy, buttery, spiced to perfection, and topped with creamy tangy frosting that makes them irresistible. Whether you’re bringing them to a fall party, packing them in a lunchbox, or enjoying them with a cup of coffee, these cookies are a guaranteed hit. Once you try them, you’ll be making them on repeat all season long.