Description
Soft, chewy pumpkin cookies made with nutty brown butter and topped with a quick, rich maple icing. These cookies offer complex fall flavors and are perfect for holiday baking.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 cup (240g) pure pumpkin puree
- 1 ½ cups (300g) brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ cups (180g) powdered sugar (for icing)
- 2–3 tablespoons pure maple syrup (for icing)
- 1–2 tablespoons milk (for icing)
- pinch of salt (for icing)
Instructions
- Brown the butter in a medium saucepan over medium heat, stirring constantly until it smells like toasted hazelnuts and turns amber. Pour into a heatproof bowl and cool for 10-15 minutes.
- In a large bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, whisking vigorously for about a minute until glossy.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 30 minutes to firm up the butter.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough balls (about 2 tablespoons each) onto the sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are set and slightly golden, but centers still look soft. Let cool on the sheet for a few minutes before transferring to a wire rack.
- While cookies cool, make the icing by whisking powdered sugar, pinch of salt, and maple syrup. Add milk one teaspoon at a time until a drizzling consistency is reached.
- Once cookies are completely cool, drizzle the maple icing over the tops and let set for 10 minutes.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Ensure the brown butter is cooled to just warm before adding the egg to prevent cooking it. Chilling the dough is essential to prevent spreading. Use real maple syrup for the best flavor in the icing.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 250
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: fall baking, pumpkin cookies, brown butter, maple icing, holiday cookies, easy dessert, chewy cookies