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Soft Pumpkin Cookies with Brown Butter Glaze Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 12-14 minutes
  • Total Time: 35 minutes
  • Yield: 25 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Soft Pumpkin Cookies with Brown Butter Glaze are a delightful fall treat that combines tender, cake-like pumpkin cookies with a rich, nutty brown butter icing. The cookies are packed with warm spices like cinnamon and pumpkin pie spice, providing a cozy flavor perfect for autumn. The brown butter glaze adds a luscious, slightly caramelized sweetness that complements the soft texture of the cookies beautifully.

Ingredients

Scale

Cookie Ingredients

  • 1/2 cup salted butter, softened (1 stick)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice

Brown Butter Glaze Ingredients

  • 3 tablespoons salted butter
  • 3 cups powdered sugar, sifted
  • 4 to 6 tablespoons cream or milk (adjust to desired consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper to prevent sticking.
  2. Cream Butter: In a large bowl or stand mixer, beat the softened 1/2 cup salted butter for about 2 minutes until smooth and creamy, scraping down the sides as needed.
  3. Add Sugars: Add 3/4 cup granulated sugar and 3/4 cup brown sugar; beat for 1 minute until the mixture becomes fluffy.
  4. Add Pumpkin Puree: Mix in 1 cup pumpkin puree, ensuring it is plain pumpkin and not pumpkin pie filling.
  5. Add Vanilla and Egg: Add 1 1/2 teaspoons vanilla extract and 1 large egg. Beat until combined, scraping sides. The dough will appear grainy.
  6. Prepare Dry Ingredients: In a separate container, spoon and level 2 1/2 cups flour, then make a well in the center. Add 1 teaspoon baking soda, 1 teaspoon baking powder, 3/4 teaspoon kosher salt, 1 1/2 teaspoons cinnamon, and 1 1/2 teaspoons pumpkin pie spice. Stir the dry ingredients together slightly to avoid clumping.
  7. Combine Dry and Wet: Add the dry mixture to the wet ingredients and mix on low speed just until combined. Scrape the bowl with a spatula and mix a bit more if needed. Avoid overmixing to keep cookies tender.
  8. Shape Cookies: Using two spoons, drop heaping tablespoons of the sticky dough onto the lined baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake the cookies for 12-14 minutes, or until the tops are no longer shiny and the cookies are tall and puffy. Remove from the oven.
  10. Cool Slightly: Let the cookies cool on the baking sheets for about 5 minutes to set up.
  11. Transfer to Rack: Move the cookies to a wire rack to cool completely. To speed cooling, place the rack in the freezer for about 5 minutes.
  12. Make Brown Butter: In a small saucepan, melt 3 tablespoons salted butter over medium heat. Stir occasionally as it bubbles and foams. When brown bits form on the bottom and a nutty aroma appears (about 3-4 minutes), remove from heat immediately to avoid burning.
  13. Sift Powdered Sugar: Place a strainer over the saucepan and sift 3 cups powdered sugar into the brown butter in batches, ensuring no lumps form.
  14. Mix Glaze: Add 4 tablespoons cream or milk to the powdered sugar and brown butter mixture. Whisk until smooth. Adjust consistency by adding more cream or powdered sugar as desired.
  15. Glaze Cookies: Once cookies are completely cooled, drizzle the brown butter glaze over each cookie.
  16. Storage Tips: Store cookies on a plate loosely covered with plastic wrap rather than in a Tupperware, as they are moist. These cookies are delicious chilled, so refrigerate if desired.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling, to avoid altering the cookie texture and flavor.
  • Do not overmix cookie dough to maintain a soft, tender crumb.
  • Sifting powdered sugar for the glaze is important to avoid lumps and ensure smooth icing.
  • Watch the brown butter closely as it can quickly go from browned to burnt.
  • Cookies are best enjoyed slightly chilled as they hold their texture better and the glaze firms up nicely.
  • Storing loosely covered instead of sealed prevents sogginess.

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Find it online: https://fastcookingfun.com/soft-pumpkin-cookies-with-brown-butter-glaze-recipe/