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Cozy Soft Maple Frosted Pumpkin Cookies Recipe with Brown Butter Glaze

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Soft pumpkin cookies topped with a sweet maple frosting and a rich brown butter glaze, perfect for cozy autumn occasions. This quick and easy recipe delivers tender, flavorful cookies with a warm spice blend and indulgent glaze.

Ingredients

Scale
  • 1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup (120 g) powdered sugar, sifted (for maple frosting)
  • 2 tablespoons pure maple syrup (for maple frosting)
  • 1 tablespoon unsalted butter, softened (for maple frosting)
  • 1–2 tablespoons whole milk or cream (for maple frosting)
  • 4 tablespoons (56 g) unsalted butter (for brown butter glaze)
  • 1/2 cup (60 g) powdered sugar, sifted (for brown butter glaze)
  • 1 tablespoon pure maple syrup (for brown butter glaze)
  • Pinch of salt (for brown butter glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Cream the softened butter and brown sugar in a large bowl using a mixer until light and fluffy, about 3 minutes.
  3. Beat in the egg until incorporated, then mix in the pumpkin puree.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  5. Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined.
  6. Scoop rounded mounds of dough onto the prepared baking sheet, spacing about 2 inches apart.
  7. Bake for 10-12 minutes until edges are set but centers are still slightly soft.
  8. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the maple frosting by whisking powdered sugar, maple syrup, softened butter, and 1 tablespoon milk until smooth; add more milk if needed.
  10. Make the brown butter glaze by melting butter in a saucepan over medium heat, cooking until golden brown and fragrant (4-5 minutes). Remove from heat and whisk in powdered sugar, maple syrup, and salt until smooth. Let cool slightly.
  11. Spread a thin layer of maple frosting over each cooled cookie, then drizzle the brown butter glaze on top.
  12. Allow the glaze to set at room temperature for 20-30 minutes before serving.

Notes

Watch the brown butter carefully as it can burn quickly; use a light-colored pan to monitor color changes. Do not overmix the dough once flour is added to keep cookies soft. Cool cookies completely before frosting to avoid melting the glaze. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil and non-dairy milk alternatives.

Nutrition

Keywords: pumpkin cookies, maple frosting, brown butter glaze, soft cookies, fall dessert, autumn treats, quick cookies, easy pumpkin recipe

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