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Brown Butter Maple Pumpkin Cookies

Brown butter maple pumpkin cookies with a nutty, deeply golden flavor and soft centers, finished with a quick maple glaze drizzle. These pumpkin spice cookies bake at 375°F until the edges are golden, then cool completely before glazing and sprinkling flaky salt.
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Prep Time 25 minutes
Cook Time 12 minutes
brown butter (rest/refrigerate) 1 hour
Total Time 1 hour 37 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 280
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 batter
  • 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 and finishing
  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 0.25 cup milk
  • 0.25 tsp flaky salt for finishing

Equipment

  • 1 sheet pan

Method
 

Brown the butter and chill
  1. Brown the unsalted butter until deeply golden, then refrigerate until solidified, about 1 hour.
Prep and make the cookie dough
  1. Preheat the oven to 375°F and line baking sheets with parchment.
  2. Whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. Beat the solidified browned butter, brown sugar, and pure maple syrup until creamy, then add the blotted pumpkin puree.
  4. Beat in the eggs and vanilla extract until the mixture looks smooth.
  5. Fold the flour mixture into the wet ingredients until no dry streaks remain.
  6. Scoop the dough into 2-tablespoon rounds and space them on the lined baking sheets.
Bake, glaze, and finish
  1. Bake at 375°F for 10–12 minutes until the edges are golden.
  2. Cool the cookies completely before drizzling with maple glaze and sprinkling flaky salt.
  3. Stir powdered sugar with pure maple syrup and enough milk to make a drizzleable glaze.

Notes

For best texture, keep the pumpkin puree blot-dry; excess moisture can make cookies spread. Store airtight at room temperature for up to 3 days, refrigerate up to 5 days, and freeze baked cookies for up to 2 months (glaze after thawing for clean drizzle lines). For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend in the same amount.