Mini Pumpkin Cookies with Brown Butter Icing: Fall’s Tiny Flavor Bombs 🎃✨
(Narrated by “The Cookie Crew”—Ben the Baker, Tom the Taster, and Jerry the Jokester)
Ben: “Alright, folks, we’re diving into the world of autumn flavors with these Mini Pumpkin Cookies with Brown Butter Icing! Soft, spiced, and topped with a nutty, caramel-like glaze, these cookies are bite-sized fall perfection.”
Tom: “And trust me, these little cookies deliver all the warm, cozy vibes you need on a crisp day. Plus, they’re mini, so eating five is totally fine, right?”
Jerry: “Five? Try ten! Let’s get bakin’ before I eat all the pumpkin!”
Scaled-Down Ingredients
For the Cookies:
- 1/4 cup all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- Pinch of salt
- 1/8 tsp ground cinnamon
- 1/16 tsp ground nutmeg (a tiny pinch!)
- 1/16 tsp ground ginger (another tiny pinch!)
- 1 tbsp unsalted butter, softened
- 2 tbsp granulated sugar
- 1 tbsp canned pumpkin puree
- 1 small egg yolk (or half of a yolk if using a large egg)
- 1/8 tsp vanilla extract
For the Brown Butter Icing:
- 1 tbsp unsalted butter
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 1 tsp milk
Step-by-Step Instructions
1. Preheat and Prep
Ben: “First things first, preheat your oven to 350°F (175°C). Line a mini baking sheet with parchment paper or a silicone mat. These tiny cookies need a cozy spot to bake.”
Tom: “And make sure to have all your ingredients ready—this recipe moves faster than Jerry on a sugar high.”
2. Mix the Dry Ingredients
Jerry: “In a small bowl, whisk together the flour, baking powder, baking soda, salt, and spices. It’s like creating the perfect spice squad—everyone has their role!”
3. Cream the Wet Ingredients
Ben: “In another small bowl, beat the softened butter and sugar until light and fluffy. This is your cookie base, so don’t rush it.”
Tom: “Add the pumpkin puree, egg yolk, and vanilla. Mix until smooth and golden—like autumn in a bowl.”
4. Combine and Scoop
Jerry: “Slowly add the dry ingredients to the wet mixture and stir until just combined. No overmixing—this dough is delicate!”
Ben: “Using a tiny cookie scoop or a teaspoon, drop small dollops of dough onto your prepared baking sheet. Space them out a bit; they’ll puff up like little clouds.”
5. Bake the Cookies
Tom: “Bake for 8–10 minutes, or until the edges are set and the tops are just firm to the touch. Let them cool completely on a wire rack while we make the icing magic happen.”
6. Make the Brown Butter Icing
Ben: “In a small saucepan, melt the butter over medium heat. Keep stirring until it turns golden brown and smells nutty—don’t let it burn!”
Jerry: “Take it off the heat and let it cool slightly. Stir in the powdered sugar, vanilla, and milk until it forms a smooth, pourable icing.”
7. Decorate the Cookies
Tom: “Drizzle the brown butter icing over the cooled cookies using a spoon or piping bag. Let it set for a few minutes—or don’t, if you can’t wait!”
Jerry: “Add a sprinkle of cinnamon on top if you’re feeling fancy. These cookies deserve it!”
Tips from The Cookie Crew
- Ben’s Baking Tip: Use canned pumpkin puree, not pumpkin pie filling—it’s the real deal.
- Tom’s Taster Advice: These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days.
- Jerry’s Lazy Hack: No mini baking sheet? Just use the corner of a regular sheet pan—it’s all good!
Ben: “And there you have it—Mini Pumpkin Cookies with Brown Butter Icing! Soft, spiced, and dripping with fall goodness.”
Tom: “Pin this recipe, bake it up, and savor every bite. These cookies are a game-changer.”
Jerry: “Or just eat them all in one sitting like I do. No judgment here!”
#MiniPumpkinCookies #FallFlavors #BiteSizedAutumn