Ingredients:

  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/2 teaspoon Fine Sea Salt (for cookies)
  • 1/2 cup Unsalted Butter (softened)
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar (packed)
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract (for cookies)
  • 1/2 cup Pumpkin Puree (drained)
  • 1/2 cup Unsalted Butter (for browning)
  • 2 cups Icing Sugar (powdered sugar, sifted)
  • 1/2 teaspoon Vanilla Extract (for icing)
  • 2–3 tablespoons Whole Milk or Cream
  • Pinch of Salt (for icing)

Instructions:

  1. In a large bowl, combine the flour, baking soda, baking powder, spices (cinnamon, ginger, nutmeg, cloves), and salt. Set aside.
  2. In the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes). Scrape down the bowl.
  3. Beat in the egg and vanilla extract until just combined.
  4. Add the drained pumpkin puree and mix on low speed until just blended. Do not overmix at this stage.
  5. Gradually add the dry ingredient mixture to the wet mixture, mixing on the lowest speed until the flour streaks have almost disappeared. Use a spatula to finish mixing by hand. Cover the dough bowl tightly and refrigerate for a minimum of 30 minutes.
  6. Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper. Use a standard size cookie scoop (approx. 1.5 tablespoons) to drop uniform mounds of dough onto the prepared sheets, leaving 2 inches between each cookie.
  7. Bake for 12–15 minutes, or until the edges are set and the centres look slightly puffy but still soft. They should not be heavily browned.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.
  9. Melt the 1/2 cup butter in a light-coloured saucepan over medium heat, swirling constantly. Cook until the milk solids are deep amber brown and the butter emits a rich, nutty aroma (approx. 5–7 minutes total). Immediately remove the pan from the heat and pour the entire contents into a heatproof bowl. Let it cool slightly (about 5 minutes).
  10. Sift the icing sugar into the bowl with the slightly cooled brown butter. Add the vanilla extract and a pinch of salt. Whisk vigorously, gradually adding the milk or cream, one tablespoon at a time, until the icing is smooth and glossy and reaches a thick but pourable consistency. Once the cookies are completely cool, drizzle or spread the browned butter icing over the tops and allow it to set for about 15 minutes before serving.