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Irresistible Brown Butter Pumpkin Spice Cookies Recipe with Cream Cheese Frosting

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These brown butter pumpkin spice cookies with cream cheese frosting offer a rich, nutty flavor and soft, chewy texture perfect for fall. The tangy frosting balances the warm spices, making these cookies a cozy seasonal treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup (120g) pumpkin puree (pure pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • For the cream cheese frosting:
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir constantly as it foams and begins to turn golden brown, about 5–7 minutes. Remove from heat and transfer to a heat-safe bowl to cool slightly (about 10 minutes).
  2. Mix sugars and butter: Once butter is warm (not hot), whisk in 3/4 cup (150g) granulated sugar and 1/2 cup (100g) light brown sugar until combined.
  3. Add wet ingredients: Beat in 1 large egg and 1/2 cup (120g) pumpkin puree until smooth. Stir in 1 teaspoon vanilla extract.
  4. Combine dry ingredients: In a separate bowl, sift together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt.
  5. Mix dry into wet: Gradually add dry ingredients to wet, folding gently with a spatula until just combined. Do not overmix.
  6. Chill the dough: Cover the dough and refrigerate for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop dough: Using a cookie scoop or tablespoon, drop rounded balls about 2 inches apart. Flatten slightly with fingers or back of a spoon.
  9. Bake: Bake for 10–12 minutes until edges are set and tops look dry. Avoid overbaking.
  10. Cool completely: Transfer cookies to a cooling rack and let cool fully before frosting.
  11. Prepare frosting: Beat 4 oz (115g) softened cream cheese and 1/4 cup (57g) softened butter until creamy. Gradually add 1 1/2 cups (180g) powdered sugar, 1/2 teaspoon vanilla extract, and 1 teaspoon lemon juice. Beat until smooth and fluffy.
  12. Frost cookies: Spread or pipe cream cheese frosting on cooled cookies. Optionally, sprinkle with cinnamon or edible gold dust.

Notes

Watch the butter carefully when browning to avoid burning. Chill dough to prevent spreading and enhance flavor. Use softened cream cheese and butter for smooth frosting. Frosting can be chilled if too soft. Cookies freeze well unfrosted; thaw before frosting.

Nutrition

Keywords: brown butter, pumpkin spice, cookies, cream cheese frosting, fall dessert, autumn baking, soft cookies, chewy cookies

Find it online: https://lumalunch.com/irresistible-brown-butter-pumpkin-spice-cookies-recipe-with-cream-cheese-frosting/