Pumpkin Cookies With Crunchy Pumpkin Seed Brown Butter Icing

As the leaves turn and the air gets crisp, there’s nothing quite like the comforting aroma of pumpkin spice filling your kitchen. These aren’t just any pumpkin cookies; they’re soft, chewy, and bursting with warm autumnal flavors, elevated by a truly special crunchy pumpkin seed brown butter icing. The combination of the nutty brown butter, the sweet maple glaze, and the satisfying crunch of the pumpkin seed brittle will make these cookies an instant favorite. Get ready to bake up a batch of pure fall bliss!

What You’ll Need

• Pumpkin Puree (240g / 1 cup): Not pumpkin pie filling! We need 100% pure pumpkin puree for the best flavor and texture. Ensure it’s not seasoned.
• Unsalted Butter (115g / ½ cup + 15g / 1 Tbsp): Divided use. The majority is for the cookie dough, creating a tender crumb. The extra tablespoon is for the maple caramel glaze, adding richness and shine. Using unsalted butter allows you to control the salt level in the recipe.
• Light Brown Sugar (150g / ¾ cup): Provides moisture and a lovely caramel flavor to the cookies. Packed tightly when measuring.
• Granulated Sugar (100g / ½ cup): Used in both the cookie dough and the pumpkin seed brittle. In the cookies, it contributes to the texture and sweetness. In the brittle, it caramelizes to create that signature crunch.
• Large Egg (1): Binds the ingredients together and adds richness.
• Alcohol-Free Vanilla Extract (7ml / 1 ½ tsp): Enhances the overall flavor profile. Using alcohol-free ensures it’s suitable for all bakers.
• All-Purpose Flour (250g / 2 cups): The structure of the cookie. Measure accurately – spoon and level method is recommended.
• Baking Soda (5g / 1 tsp): A leavening agent that helps the cookies rise and become light and fluffy.
• Ground Cinnamon (2g / 1 tsp): A quintessential fall spice, adding warmth and depth.
• Ground Ginger (2g / ½ tsp): Adds a subtle spicy kick that complements the cinnamon and nutmeg.
• Ground Nutmeg (1g / ¼ tsp): A warm, aromatic spice that enhances the pumpkin flavor.
• Ground Cloves (0.5g / ¼ tsp): Use sparingly, as cloves have a strong flavor. They add a touch of complexity.
• Salt (3g / ½ tsp + pinch): Balances the sweetness and enhances the other flavors. A pinch is used in the brittle and glaze to further enhance the flavors.
• Powdered Sugar (200g / 1 ½ cups): The base of the brown butter icing, providing sweetness and a smooth texture.
• Pumpkin Puree (30g / 2 Tbsp – for icing): Adds a subtle pumpkin flavor and moisture to the icing.
• Raw Pumpkin Seeds (60g / ½ cup): The star of the crunchy topping! These provide a delightful textural contrast and nutty flavor.
• Pure Maple Syrup (30ml / 2 Tbsp): Adds a natural sweetness and beautiful sheen to the maple caramel glaze.

Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: Gluten-free all-purpose flour blend can be used, but the texture may vary slightly.
• Light Brown Sugar: Dark brown sugar can be substituted for a more intense molasses flavor.
• Pumpkin Seeds: Pecans or walnuts can be used in the brittle for a different nutty crunch.

Let’s Bake: A Step-by-Step Guide to Pumpkin Perfection

1. Preheat and Prep: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Line two baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
2. Brown the Butter: In a light-colored saucepan (so you can see the color change!), melt 115g (½ cup) of butter over medium heat. Swirl the pan constantly. The butter will foam, then subside, and eventually turn a golden-brown color with a nutty aroma – this takes about 4 minutes. Be vigilant; browned butter can burn quickly! Immediately transfer the browned butter to a heat-proof bowl to stop the cooking process and let it cool slightly.
3. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, cooled brown butter, light brown sugar, granulated sugar, egg, and 5ml (1 tsp) of vanilla extract. Whisk until the mixture is completely smooth and well combined. Ensure there are no lumps of pumpkin puree remaining.
4. Incorporate Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Sifting ensures the baking soda and spices are evenly distributed, resulting in a more consistent texture and flavor. Gently fold the dry ingredients into the wet ingredients until *just* combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
5. Chill the Dough: Cover the bowl with plastic wrap and chill the dough for at least 20 minutes. Chilling firms up the butter, preventing the cookies from spreading too much during baking and allowing the flavors to meld.
6. Make the Pumpkin Seed Brittle: While the dough chills, prepare the brittle. In a small saucepan, combine 50g of granulated sugar and 30g of butter over medium-high heat. Stir constantly until the sugar dissolves and the mixture turns a beautiful amber color – this should take about 3 minutes. Watch carefully, as sugar can burn easily. Stir in the pumpkin seeds and a pinch of salt. Immediately spread the mixture thinly on a silicone mat. Let it cool completely, then break it into small, irregular pieces.
7. Scoop and Bake: Scoop approximately 30g (1 oz) of dough onto the prepared baking sheets, spacing them about 5cm (2 inches) apart. A cookie scoop helps ensure uniform size for even baking. Bake for 12-14 minutes, or until the edges are set and the tops are lightly golden brown.
8. Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm and delicate.
9. Prepare the Icing: While the cookies cool, make the pumpkin seed brown butter icing. In a bowl, beat 115g (½ cup) of softened butter until creamy. Gradually add the powdered sugar, pumpkin puree, 2ml (½ tsp) of vanilla extract, and a pinch of salt. Beat for at least 2 minutes, until the icing is light and fluffy.
10. Add Brittle to Icing: Gently fold half of the broken pumpkin seed brittle pieces into the icing, reserving the rest for garnish.
11. Assemble the Cookies: Spread a generous layer of the crunchy icing onto the flat side of each cooled cookie. Sandwich with another cookie to form a delightful pumpkin cookie sandwich.
12. Make the Maple Caramel Glaze: In a small saucepan, melt 15g of butter. Stir in the maple syrup and simmer for 2 minutes, until the glaze is glossy and slightly thickened.
13. Glaze and Garnish: Brush a thin layer of the maple caramel glaze over the tops of each sandwich cookie. Finish each cookie with a sprinkle of the remaining pumpkin seed brittle and a tiny pinch of sea salt for a delightful contrast of flavors and textures.

The Science Behind the Crunch: Why Brown Butter and Pumpkin Seeds Work So Well

The magic of these pumpkin cookies lies in the interplay of flavors and textures. Browning the butter isn’t just about flavor; it transforms the butter’s chemical composition, creating nutty, complex notes that complement the pumpkin beautifully. The milk solids caramelize, adding depth that regular melted butter simply can’t achieve. The pumpkin seeds, toasted in the brittle, provide a satisfying crunch and a subtle earthy flavor that balances the sweetness of the cookies and icing. The maple glaze adds another layer of complexity, enhancing the overall flavor profile.

Tips for the Perfect Pumpkin Seed Brittle

Making brittle can be a little intimidating, but it’s worth the effort! The key is to monitor the sugar closely. Use a heavy-bottomed saucepan to prevent scorching. A candy thermometer is helpful, aiming for around 300°F (149°C) – the hard-crack stage. Work quickly once the sugar reaches the correct temperature, as it will harden rapidly. Spreading the brittle thinly on a silicone mat is crucial for achieving a delicate, crispy texture.

Storing Your Pumpkin Cookies

These pumpkin cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. The icing may soften slightly over time. For longer storage, you can freeze the cookies (without the glaze) for up to 2 months. Thaw completely before enjoying.

Frequently Asked Questions

• Can I use pre-made pumpkin pie spice? Yes, you can! Use 2 teaspoons of pumpkin pie spice in place of the individual spices.
• Can I make the brittle ahead of time? Absolutely! The brittle can be made several days in advance and stored in an airtight container.
• What if I don’t have maple syrup? You can substitute with honey or corn syrup, but the maple syrup adds a unique flavor that complements the pumpkin and brown butter.

A Sweet Ending

These Pumpkin Cookies with Crunchy Pumpkin Seed Brown Butter Icing are a fall treat you won’t soon forget. The combination of warm spices, nutty brown butter, and crunchy pumpkin seeds is simply irresistible. Don’t forget to save this recipe to Pinterest so you can bake them again and again!

pumpkin cookies with brown butter icing

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• Author: Grace Miller
• Total Time: 44 minutes
• Yield: 24 cookies 1x
• Diet: General

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Description

These pumpkin cookies are soft, chewy, and bursting with warm autumnal flavors, featuring a crunchy pumpkin seed brown butter icing. A delightful fall treat!

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Ingredients

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• 240g (1 cup) pumpkin puree, unsweetened
• 115g (½ cup) unsalted butter, divided
• 15g (1 Tbsp) unsalted butter
• 150g (¾ cup) light brown sugar, packed
• 100g (½ cup) granulated sugar
• 1 large egg
• 7ml (1 ½ tsp) alcohol-free vanilla extract
• 250g (2 cups) all-purpose flour
• 5g (1 tsp) baking soda
• 2g (1 tsp) ground cinnamon
• 2g (½ tsp) ground ginger
• 1g (¼ tsp) ground nutmeg
• 0.5g (¼ tsp) ground cloves
• 3g (½ tsp) salt + pinch
• 200g (1 ½ cups) powdered sugar
• 30g (2 Tbsp) pumpkin puree (for icing)
• 60g (½ cup) raw pumpkin seeds
• 30ml (2 Tbsp) pure maple syrup

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Instructions

1. Preheat & Prep: Preheat oven to 175°C (350°F), line baking sheets with parchment.
2. Brown Butter: Melt & swirl butter until golden-brown & nutty (approx. 4 mins), cool.
3. Combine Wet: Whisk pumpkin, butter, sugars, egg, & vanilla until smooth.
4. Incorporate Dry: Gently fold in flour, baking soda, spices, & salt.
5. Chill Dough: Cover & chill dough for at least 20 minutes.
6. Make Brittle: Cook sugar & butter to amber, stir in seeds & salt, spread & cool.
7. Scoop & Bake: Scoop dough onto sheets, bake 12-14 mins until golden.
8. Cool Cookies: Cool on sheets for 5 mins, then on a wire rack.
9. Prepare Icing: Beat butter, powdered sugar, pumpkin, vanilla, & salt until fluffy.
10. Add Brittle: Fold half the brittle into the icing.
11. Assemble: Spread icing on cookies, sandwich together.
12. Glaze & Garnish: Brush with maple glaze, sprinkle with brittle & salt.

Notes

Chilling the dough is crucial for preventing excessive spreading. Brown the butter carefully to avoid burning. A candy thermometer is helpful for making the brittle.

• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 250 kcal
• Sugar: 15 g
• Sodium: 100 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 40 mg