Description
Soft, chewy pumpkin cookies made with nutty brown butter, pure maple syrup, and warm spices are the ultimate fall treat. Drizzle them with an optional maple glaze for a perfect balance of sweetness and comfort.
Ingredients
For the Cookies:
1 cup unsalted butter (2 sticks)
1 cup brown sugar, packed
1/2 cup maple syrup (preferably pure)
1 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For the Maple Glaze (optional):
1/2 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon milk (or as needed)
Instructions
- Brown the Butter:
- In a medium saucepan, melt butter over medium heat, stirring until it foams and browns (5-7 minutes).
- Cool for 10-15 minutes.
- Prepare the Dough:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together brown sugar, maple syrup, pumpkin puree, egg, and vanilla.
- Stir in cooled brown butter.
- Separately, mix flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually fold dry ingredients into the wet mixture until combined.
- Bake the Cookies:
- Scoop dough onto baking sheets, spacing 2 inches apart. Flatten slightly.
- Bake 10-12 minutes until edges are set. Cool for 5 minutes, then transfer to a wire rack.
- Maple Glaze (Optional):
- Whisk powdered sugar, maple syrup, and milk until smooth.
- Drizzle over cooled cookies.
Notes
Ensure butter is browned, not burned, for the best flavor.
Do not overmix the dough to maintain a soft texture.
Optional mix-ins: chocolate chips or chopped nuts for added variety.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
