Pumpkin Cookies with Brown Butter Glaze
Soft, spiced, and irresistibly autumnal, these Pumpkin Cookies with Brown Butter Glaze are the perfect seasonal treat to embrace cozy vibes. Made with real pumpkin puree and a warm blend of cinnamon and nutmeg, these cookies achieve a tender, cake-like texture that melts in your mouth. The show-stopping touch is the rich brown butter glaze, renowned for its nutty aroma and silky smoothness, which adds a decadent layer of flavor. With only 20 minutes of prep time, this recipe is wonderfully easy to whip up for any fall gathering or a sweet snack alongside your favorite latte. Serve these glazed pumpkin cookies at your next holiday celebration, and watch them disappear from the plate!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Light brown sugar, packed
- 200 grams Pumpkin puree
- 1 large Egg
- 2 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Cinnamon
- 0.5 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 2 tablespoons Milk
- 120 grams Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium saucepan, melt 85 grams of the butter over medium heat. Stir constantly until the butter becomes golden brown and releases a nutty aroma, about 5-7 minutes. Transfer to a heatproof bowl and set aside to cool slightly.
In a large mixing bowl, cream the remaining 85 grams of softened butter with the granulated sugar and light brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and 1 teaspoon of vanilla extract to the mixing bowl. Beat until thoroughly combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure soft cookies.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, prepare the brown butter glaze. In the same saucepan used earlier, melt the brown butter again gently if it solidified. Remove from heat and whisk in the powdered sugar, remaining teaspoon of vanilla extract, and 2 tablespoons of milk until smooth. Adjust the milk quantity slightly if the glaze is too thick.
Once the cookies are completely cooled, drizzle or spread the glaze on top of each cookie. Allow the glaze to set for about 10 minutes before serving.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 17.8 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 41 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
