Get the latest of URBAN BAKES recipes and tips by email


Browned Butter Frosted Pumpkin Cookies

Soft Brown Butter Frosted Pumpkin Cookies | URBAN BAKES

Ooh Yea!

These cookies are nothing less than perfect.  Even if you’re not a pumpkin fan (*cough-cough-me) you’ll still find it somewhere in your heart to say, “Mmm not bad!”

They are the softest cookies I’ve made to date.  With a hint of pumpkin spice and topped with a spread of browned butter, can it get any better?  Well… maybe.  But for all the pumpkin fanatics, they sure were a hit last weekend.  So if you’re looking for an easy soft pumpkin cookie to bake, look no further.

Soft Brown Butter Frosted Pumpkin Cookies | URBAN BAKES

Along with my fabulous Levain Bakery’s Copycat Chocolate Chip Cookies (see updated recipe), pumpkin cookies were also made for a special occasion, Family Fun Day.  An event held at a local park just for shiz and giggles.  Ha!  Just kidding.  It was really a way to bring close to 50+ employees together to get loose (increase employee moral) thanks to my brilliant idea for company get-together.  Thanks boss!

Maybe it’s just me, but I feel these days frostings have been taken over by brown butter this and brown butter that.  I see it everywhere!  Or maybe I just spend way too much time over on Pinterest.  Either way, browned butter’s flavor and texture can be quite addicting.

Soft Brown Butter Frosted Pumpkin Cookies | URBAN BAKES

My love for this frosting became recent due to its simplicity in the making.  Within minutes of browning the butter, its aroma seeps into the air drawing you in closer eager to taste.  But don’t, you’ll burn your tongue!  (Just watch for color)  Then, stir in powdered sugar, vanilla and milk and Voila!  Perfection.  Easy right?  Yes, I know!

The first time I made this frosting was for my Apricot-Filled Pumpkin Cake .  Initially, I thought I made it wrong.  The frosting quickly hardened and became unable to drip onto the bundt cake but then I realized that it’s normal.

For a little sweet tip: work fairly quickly when frosting, but don’t panic.  If remaining frosting hardens, simply reheat over medium-low heat and continuously stir to avoid burning and for even heating.  Whatever you choose to frost, avoid reheating via microwave.  Boyfriend tried this over a few seconds and it caused the frosting to burn and crumble to pieces.  Too late to reverse.

Soft Brown Butter Frosted Pumpkin Cookies | URBAN BAKES

Browned Butter Frosted Pumpkin Cookies

Rating: 51

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 30 minutes

Yield: 30 cookies


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 2/3 cup dark or light brown sugar
  • 3/4 cup unsalted butter or margarine, softened
  • 1 teaspoon pure vanilla extract
  • 1/2 cup canned pumpkin
  • 2 large eggs
  • 1/3 cup unsalted butter (not margarine)
  • 2 – 3 cups confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 3 – 4 tablespoons milk


  1. Heat oven to 375 degrees F. Set aside an ungreased cookie sheet in a cool place.
  2. In medium bowl, whisk flour, baking soda, cinnamon and salt; set aside.
  3. In large bowl, beat both sugars, butter and vanilla with an electric mixer on medium speed. Be sure to scrape down sides of bowl occasionally until well blended. Beat in pumpkin and eggs.
  4. On low speed, add the dry ingredients to the pumpkin mixture and mix until well blended.
  5. Drop heaping tablespoons of dough onto cookie sheet 2 inches apart from each other.
  6. Bake for 10 – 12 minutes until tops spring back. Remove and allow to cool for about 45 minutes before frosting.
  8. In 2-quart saucepan, heat butter over medium heat, stirring continuously until light golden brown; cool slightly.
  9. Stir in confectioner’s sugar and vanilla until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency.
  10. Using an angled spatula or butter knife, generously frost cookies. If browned butter hardens, see tip above. ENJOY!


Browned Butter Frosted Pumpkin Cookies recipe adapted from Betty Crocker’s Fall Baking

4 Responses to Browned Butter Frosted Pumpkin Cookies

  1. Connie, holy yum! I can’t get enough of pumpkin everything right now and these cookies look delicious. I’m also a browned butter fiend so I love that you make a browned butter frosting. Congrats on moving to self-hosted! I’ve been thinking about doing that for a long time but haven’t taken the plunge. Mostly for financial reasons and the fact that I don’t have the time to dedicate to my blog (sigh). I can’t wait to see your new space!

    • Yea I completely understand what you mean on the time spent on the blog. However, I think you’re doing a fantastic job. I’m always drooling over your photos. So, I’ve been doing a lot of research on the switch and found a great link that basically teaches you step by step instructions. If you want the link, just let me know and I can send it over. I’m still worried though. (Need someone to hold my hand- LOL)

      • I don’t think I’ll be making the switch anytime soon but if you could send me the link, that’d be great! No kidding about hand holding – if I had the money, I’d just hire someone instead of attempting it myself! I suck at technology.