Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon Fine Sea Salt
  • 1 stick (½ cup) Unsalted Butter, softened
  • ¾ cup Light Brown Sugar, packed
  • ½ cup Granulated Sugar
  • 1 large Egg
  • ½ cup Pumpkin Puree (not pie filling)
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons Unsalted Butter (for browning)
  • 2 ½ cups Powdered Sugar, sifted
  • 3–4 tablespoons Heavy Cream or Milk
  • ½ teaspoon Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)

Instructions:

  1. Whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl. Set aside.
  2. In a stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  3. Beat in the egg until just combined, then mix in the pumpkin puree and vanilla extract until smooth. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed only until just combined. Do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 1 hour to prevent excessive spreading.
  6. Preheat oven to 350°F (175°C). Scoop dough into balls and place 2 inches apart on parchment-lined baking sheets.
  7. Bake for 10–12 minutes, until the edges are set but the centres still look slightly soft. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  8. To make the frosting, melt the 4 tablespoons of butter in a saucepan over medium heat. Swirl frequently until the milk solids turn golden brown and the butter smells nutty. Immediately pour the browned butter (including the brown bits) into a heatproof bowl and let cool slightly (about 10 minutes).
  9. Once cooled slightly, whisk in the sifted powdered sugar, vanilla, and salt into the brown butter.
  10. Slowly drizzle in the heavy cream, one tablespoon at a time, whisking constantly until the frosting is smooth, spreadable, and slightly thick.
  11. Spread or pipe a generous layer of the brown butter frosting onto each completely cooled cookie.