Pumpkin Cookies (adapted from a recipe by Diana Rattray)


3/4 cup butter

1 1/2 cups light brown sugar, firmly packed

2 eggs

1/2 cup canned pumpkin purée

1 teaspoon vanilla

2 cups all-purpose flour

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup chopped pecans or other nuts

Browned Butter Icing

6 tablespoons butter

2 cups confectioners' sugar, unsifted

1/2 teaspoon vanilla extract

3 to 4 tablespoons milk, or enough for spreading consistency

chopped pecans or other nuts


  • In a large mixing bowl, cream butter and brown sugar until light and smooth. Beat in eggs, pumpkin purée, and vanilla.

  • In another bowl, stir together flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda. Add to the first mixture and stir until smooth.

  • Stir in chopped pecans or other nuts.

  • Drop cookie dough but spoonfuls onto lightly greased cookie sheets, or use Silpat-type sheets or parchment paper to line baking sheets.

  • Bake pumpkin cookies at 375° for 10 to 15 minutes, or until lightly browned. Cool cookies on racks then spread with browned butter icing .

Browned Butter Icing

  • Brown butter in a heavy saucepan over medium heat; remove from heat.

  • Blend in confectioners' sugar and vanilla. Beat in milk to desired spreading consistency.

  • Frost the Halloween cookies and sprinkle with chopped nuts, if desired.

Shopping List (items you will need)

Canned pumpkin puree


confectioners sugar





Pantry Items (items you may already have)


light brown sugar



whole wheat flour


ground ginger

ground nutmeg

baking powder

baking soda