No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pumpkin Cookies with Brown Butter Icing

These pillowy spice cookies transform pumpkin pie flavors into portable treats.

  • yield: Makes about 6 dozen

advertisement

advertisement

Ingredients

For the Cookies

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract

For the Icing

  • 4 cups confectioners' sugar, sifted
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1/4 cup plus 1 tablespoon evaporated milk
  • 2 teaspoons pure vanilla extract

Cook's Note

Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Directions

  1. Step 1

    Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.

  2. Step 2

    Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

  3. Step 3

    Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

  4. Step 4

    Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

Source
Martha Stewart Living, October 2004

advertisement

advertisement

Reviews (35)

  • 8 Feb, 2014

    I made these and they turned out absolutely wonderful!
    ....but when it came to the frosting, well, it turned out more like a glaze. It was still delicious but I was really hoping to get the pretty and fluffy icing that's in the pictures! Any help?

  • 28 Oct, 2013

    I made the cookies the other day and brought it to my women group and they were a HUGE hit. This will be my go to choice for cookies this season.

  • 13 Oct, 2013

    Delicious. You only need to make about half of the icing , and you will still probably have extra. This is a keeper.

  • 28 Sep, 2013

    These cookies were incredibly moist and full of pumpkin flavor. Each one was like a mini cake. They were a big hit and I am excited to make them again!

  • 27 Oct, 2012

    Delicious flavor, but the dough was more like batter. Added 2 cups of quick oats and another cup of flour. Still very moist cookie. I don't see how anyone was able to 'pipe' this dough.

  • 10 Oct, 2012

    Just tried this recipe, loved it! I will make more to hand out to fiends, however, how do I keep them from getting so moist & sticky. I put them in an air tight container, and the next day, they were stuck together. Any ideas?

  • 19 Sep, 2012

    These came out fantastic, and were my boyfriend's favorite out of my cookie-baking-frenzy-sampler. I liked them too, because they weren't too sweet, the icing though is very sweet and although delicious, I might tinker with that 4 cups of confectioner's sugar. But the texture was really nice, I hope they stay like that for a few days!

  • 20 Nov, 2011

    macleic, the frosting definitely changes the flavor! I didn't add pumpkin spice. I think next time I will reduce the ginger and add some clove.

  • 20 Nov, 2011

    thanks for that, i guess i'll just have to figure out a way to transport the frosting....

  • 20 Nov, 2011

    I'm making them now and have not done the frosting yet, ,but they are pretty plain without it, although I used fresh pumpkin and the ginger seems to overpower. I'm going to sprinkle some pumpkin spice on the icing and see if that helps.

  • 20 Nov, 2011

    does anyone know how these are without the frosting? thanks!

  • 31 Oct, 2011

    I forgot to mention in my review that I used a medium scoop to drop the cookies. Also, I used the coarse salt once. I didn't care for it, so I later just used 1 tsp regular salt.

  • 31 Oct, 2011

    These are fantastic. They are light and "pillowy", moist and yummy. The person who had trouble incorporating the butter and milk... Just add the flour and it will all mix in smoothly.
    This is my new favorite fall cookie

  • 27 Oct, 2011

    I cannot get the butter and evaporated milk to combine. When I add the evaporated milk to the batter the butter separates out! what do I do?

  • 24 Oct, 2011

    Does anyone know how many Weight Watcher points?

  • 23 Oct, 2011

    These cookies are wonderful. Very moist and great pumpkin taste. Great for this time of the year. And the brown butter icing made it even better!

  • 22 Oct, 2011

    Great recipe, I added a half walnut on the top to finish it off.

  • 22 Oct, 2011

    My daughter made these cookies. They were absolutely delicious! She used regular table salt. That's all we had. The cookies turned out fine. This recipe is a keeper!

  • 18 Oct, 2011

    The batter/dough was very runny, more like cake batter. I made mini muffins with the same brown butter icing and they were WONDERFUL!!!!! Would like to make the cookies though. What would you add to make a cookie dough and how much?

  • 16 Oct, 2011

    that's where my print button used to be, but now it's to the left side in a "tab" next to where the recipe is. That's also where the save button is.

    As far as table salt vs. coarse salt I would go no more than half amount or maybe 1/2 tsp in this recipe. Hope this helps

  • 16 Oct, 2011

    The print button is right underneath the title of the recipe, on the same line as the 'tweet' button, just over to the right, but before you get to the ads. Hope this helps.

  • 16 Oct, 2011

    Has anyone tried substituting regular table salt for the coarse salt? If so, how much and were the cookies still good? I used coarse salt in one of Martha's recipes and most people who commented on the lemon bars said there was an almost bitter taste they did not care for. These cookies sound delicious - my husband loves spice cookies and cake, but I am hesitant to try them with the coarse salt given my bad luck with the lemon bars.

  • 16 Oct, 2011

    Having trouble saving this recipe to my collection and, also, where is the print button?

  • 29 Sep, 2011

    These cookies are insanely good, especially the icing. I used a ziploc bag with the tip cut off as a pastry bag, but the heat from my hands really softened the dough. One reader mentioned using an ice cream scoop which I think is the best option for forming the cookies. Either way, though, they're worth it!

  • 26 Nov, 2010

    These are, hands down, one of the best cookies I have ever baked! This will be the sixth year I am making them. Each year I get more and more compliments on them! I just use a big Zip-lock freezer bag and cut a [filtered word] in the corner of it instead of piping the dough through a pastry bag - it works wonderfully! If you want to bake a new cookie this year, I would highly recommend baking the Pumpkin cookies with brown-butter icing!

  • 19 Oct, 2010

    I baked these cookies for our garden club meeting last night and both the men and ladies loved them. Several ladies asked me for the recipe. The icing was especially delicious. Thank you Martha Stewart for another delicious recipe.

  • 18 Oct, 2010

    I found that I didn't need to use a pastry bag at all. I used a mini ice cream scoop
    and it worked perfectly. They took exactly 12 minutes to bake and were soft and moist. That icing is delicious! It is crucial to keep them in an airtight container!

  • 10 Oct, 2010

    It sounds like your baking powder may have been a little old. Also spices like cinnamon and nutmeg can go stale within months. Better to buy fresh see www.penzyspice.com and keep in tight fitted glass or metal jars. You will notice quite a difference from the cans of spice in the grocery store.

  • 25 Dec, 2009

    These cookies spread out quite a bit on the cookie sheet I would give them more than 1 inch apart for sure. Mine ended up spreading into one another. The cookie is cake like in texture and I thought could use some more pumpkin spice.

  • 17 Oct, 2009

    by all means do chill dough and try mini muffin tins for dainty treats
    for a fall afternoon tea............

  • 19 Nov, 2008

    I love this recipe! It is one of my "standard" recipes that I go to whenever I need a reliable treat that is always a hit. I typically make these cookies in cupcake form, since it is quicker to make and just as tasty. Same recipe exactly, just pour into cupcake pans and bake! Make 24 cupcakes. (You will have extra icing left over, but I always find a use for it!) I also make this in my mini-loaf pans when I need a nice treat to give a neighbor, teacher, etc. It is perfect!

  • 26 Oct, 2008

    These cookies have a great "pumpkin pie" flavor, but they spread more than i thought they would as well as being "too light" I was looking for a heavier cookie like my gramma used to make. They also were hard to get out of the pan because I don't use parchment paper. They have a very light cake like texture, not like the cookie i'm used to. If you like cake like cookies this recipe is for you.

  • 24 Sep, 2008

    These cookies are delicious. I let the dough "rest" in the fridge for at least 12 hours before I bake them. I also use an ice cream scoop instead of piping the batter and it works just as well. They come out beautifully and the icing is a nice touch.

  • 19 Sep, 2008

    dabcave-- I've made these cookies for about four years now, and although I've never frozen the cookies after baking, I've frozen them before baking. Just freeze the batter as-is or pipe them onto the paper and freeze before you bake them. Then you can just take them out of the freezer and pop them into the oven. Hope that helps!

  • 6 Sep, 2008

    These are the best pumpkin cookies I've ever tasted. I would like to know if they can be frozen prior to icing them, so as not to be so rushed before the holidays with all my other baking? If so, how long? Thank you so much.