Third time making this dish in one week. It's just that good!

Every autumn, when the leaves start to turn golden and there's a chill in the air, I find myself drawn to the kitchen to make something that brings warmth to the heart and soul. One of my favorite recipes is for pumpkin cookies with brown butter icing. This recipe has been passed down through generations in our family, a treasured tradition that marks the arrival of fall. The earthy pumpkin flavors combined with the nutty richness of brown butter icing create an irresistible treat that brings back memories of family gatherings and cozy afternoons spent by the fire. These cookies are perfect for any occasion, whether it's a simple tea time or a festive holiday spread.

These delightful pumpkin cookies pair beautifully with a hot cup of spiced tea or coffee. They also make a lovely complement to a hearty autumn meal, especially when served alongside dishes like roasted squash soup or a fresh apple and walnut salad. For a cozy and complete fall dessert table, consider serving them with other seasonal favorites like caramel apples and pecan pie.

Servings: 24 cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 cup unsalted butter (for icing)
2 cups powdered sugar
2-4 tablespoons milk
1 teaspoon vanilla extract (for icing)

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In another bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

To make the brown butter icing, melt the butter in a saucepan over medium heat, cooking until it turns a rich brown color and begins to smell nutty. Remove from heat and let it cool slightly.

In a medium bowl, whisk together the browned butter, powdered sugar, milk, and vanilla extract until smooth and spreadable. Add more milk if needed to reach the desired consistency.

Frost the cooled cookies with the brown butter icing. Allow the icing to set before serving.

You can add a bit of orange zest to the cookie dough for a citrusy twist, or stir in some chopped pecans or walnuts for added texture. For a slightly different icing, try using maple syrup instead of milk for a delicious maple brown butter flavor. And if you're looking to cut down on sugar, you can use less powdered sugar in the icing and still achieve a wonderful result.