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Brown Butter Maple Pumpkin Cookies

Brown butter maple pumpkin cookies with warm spices and a maple glaze drizzle. Soft centers with golden edges come from brown butter, pumpkin puree blotted very dry, and quick baking at 375°F.
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Prep Time 25 minutes
Cook Time 12 minutes
1 hour 1 hour
Total Time 1 hour 37 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Cookie base
  • 1 lb unsalted butter, browned and solidified
  • 0.75 cup brown sugar, packed
  • 0.25 cup pure maple syrup
  • 0.33 cup pumpkin puree (blotted very dry)
  • 2 eggs
  • 2 tsp vanilla extract
Maple glaze
  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp milk Use 1–2 tablespoons as needed to reach drizzle consistency.
Finishing
  • 0.25 tsp flaky salt

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Brown the butter (resting step)
  1. Brown the butter until deeply golden, then pour and let it cool until solid. Refrigerate until solidified, about 1 hour, so it creams properly later.
Prep and heat
  1. Preheat the oven to 375°F and line baking sheets with parchment. Keep the sheets ready so the dough can go in right after portioning.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl. Whisking evenly distributes the spices for consistent flavor.
Cream wet ingredients
  1. Beat the solidified browned butter, packed brown sugar, and maple syrup until creamy. Beat in the blotted pumpkin, then add the eggs and vanilla extract until smooth.
Combine dough and portion
  1. Fold the flour mixture into the wet ingredients until no dry streaks remain. Scoop the dough into 2-tablespoon rounds and space them on the prepared baking sheets.
Bake
  1. Bake for 10–12 minutes at 375°F until the edges are golden. The centers should look slightly soft when you pull them from the oven.
Glaze and finish
  1. Cool the cookies completely before glazing. Drizzle with the maple glaze and sprinkle with flaky salt for a sweet-salty finish.

Notes

For the cleanest texture, blot the pumpkin puree very dry so the cookies stay thick instead of spreading. Store cookies in an airtight container at room temperature for 3–4 days; freeze baked cookies up to 2 months (glaze after thawing for best shine). For a dairy-free swap, use a 1:1 plant-based butter stick and substitute unsweetened non-dairy milk in the glaze.