Pumpkin Spice Cookies

I love cakey cookies because they’re so soft and pillowy!  I was looking for a great pumpkin recipe, when I came across these cookies from Martha Stewart.  I love the Fall spices behind every bite: cinnamon, ginger, and freshly-ground nutmeg.  The brown butter icing adds a great flavor to the cookies, but you can certainly enjoy the cookies without the icing as well.  In fact, we left some unfrosted for breakfast, and iced some for dessert!  Pumpkin cookies for breakfast?  Yes, please!



  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1-1/4 teaspoons salt
  • 1-1/2 teaspoons cinnamon
  • 1-1/4 teaspoons ginger
  • 3/4 teaspoon freshly-ground nutmeg
  • 1-1/2 sticks unsalted butter, at room temperature
  • 2-1/4 cups brown sugar
  • 2 eggs
  • 1-1/2 cups pumpkin puree
  • 3/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 10 tablespoons unsalted butter
  • 1/4 cup plus 1 tablespoon evaporated milk
  • 2 teaspoons vanilla extract
  • Pre-heat the oven to 375 degrees.  Line cookie sheets with parchment paper, and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.  Set aside.
  • In the bowl of your mixer, beat together the butter and brown sugar for 4-5 minutes, or until light and fluffy.
  • Beat in the eggs.
  • On low, mix in the eggs, pumpkin puree, milk, and vanilla.
  • Add in the flour mixture, and mix until combined.  The batter will be slightly liquidy.
  • Transfer the batter to a pastry bag with a large round tip.*  Pipe out the cookies in circles onto the lined baking sheets.
  • Bake at 375 degrees for 12 minutes, until the cookies are set and firm on top.  Cool on the sheet for 10 minutes, then cool completely on a wire rack.
  • To make the icing, brown the butter in a saucepan over medium-high heat until nice and toasty brown.
  • While the butter is browning, whisk the powdered sugar in a medium bowl.
  • Add the brown butter, milk and vanilla to the powdered sugar, and whisk for a few minutes until smooth.  Use a spoon to frost the cookies, and let set for at least 30 minutes.  Enjoy the cookies with a glass of milk or your favorite warm drink!
*I tried different methods to form the cookies on the baking sheet, and found the piping bag to be the most effective (and least messy!) way.
Makes about 6 dozen cookies.  Adapted from Martha Stewart

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