Soft, chewy pumpkin cookies with nutty brown butter, warm pumpkin spice, and real maple syrup. They have crisp golden edges, tender centers, and a rich caramel-like flavor.
Ingredients
For the Cookies:
½ cup (113 g) unsalted butter
¾ cup (150 g) packed light brown sugar
¼ cup (60 ml) pure maple syrup
½ cup (120 g) pumpkin puree, not pumpkin pie filling
1 large egg yolk
2 teaspoons pure vanilla extract
1¾ cups (220 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
Optional Maple Glaze:
1 cup (120 g) powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Pinch of salt
Optional Topping:
¼ cup chopped pecans or walnuts
A light sprinkle of cinnamon
Instructions
Brown the butter:
Place the butter in a light-colored saucepan over medium heat. Let it melt completely, then continue cooking while stirring frequently.
The butter will begin to foam and develop golden-brown milk solids at the bottom. Continue cooking until it smells rich and nutty and the solids become amber-brown.
Cool the butter:
Immediately pour the browned butter into a heatproof mixing bowl. Let it cool for about 10–15 minutes. It should still be liquid but no longer very hot.
Prepare the oven:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix the wet ingredients:
Add the brown sugar and maple syrup to the cooled brown butter. Whisk until smooth.
Add the pumpkin puree, egg yolk, and vanilla extract. Whisk until fully combined.
Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, nutmeg, ginger, and salt.
Make the dough:
Gradually add the dry ingredients to the pumpkin mixture. Stir just until no dry streaks remain.
Do not overmix, as this can make the cookies tougher.
Chill the dough:
Cover the bowl and refrigerate the dough for 30–45 minutes. Chilling helps prevent excessive spreading and makes the cookies easier to scoop.
Scoop the cookies:
Scoop approximately 1½ tablespoons of dough per cookie and place them about 2 inches apart on the prepared baking sheets.
Add optional nuts:
If using pecans or walnuts, gently press a few chopped nuts onto the tops of the dough balls.
Bake:
Bake for 10–13 minutes, or until the edges look set and the centers still appear slightly soft.
Avoid overbaking if you want a soft, chewy center.
Cool:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the maple glaze:
Whisk powdered sugar, maple syrup, vanilla, salt, and 1 tablespoon milk or cream together.
Add a little more milk if needed until you have a smooth, drizzleable glaze.
Glaze:
Drizzle the maple glaze over the completely cooled cookies.
Finish:
Allow the glaze to set for about 15–20 minutes before serving.
Prep Time:
20 minutes
Chilling Time:
30–45 minutes
Bake Time:
10–13 minutes per batch
Total Time:
Approximately 1 hour 15 minutes
Servings:
About 20–24 cookies
Nutritional Information
Approximate nutrition per cookie, without optional glaze or nuts, based on 24 cookies:
Calories: 135 kcal
Protein: 1.5 g
Total Fat: 6 g
Saturated Fat: 3.5 g
Carbohydrates: 19 g
Dietary Fiber: 0.5 g
Total Sugars: 10 g
Added Sugars: 9 g
Cholesterol: 25 mg
Sodium: 85 mg
Potassium: 45 mg
With maple glaze and nuts, the calories, fat, carbohydrates, sugars, and protein will increase.
Allergen Information
Contains: Milk/dairy
Contains: Wheat/gluten
Contains: Egg
May contain: Tree nuts if pecans or walnuts are added
Peanuts: Not required
Soy: May be present in some packaged ingredients
Nut Information
The basic cookie recipe is nut-free.
Optional nuts:
Pecans
Walnuts
You can add approximately ¼ cup chopped pecans or walnuts to the dough or sprinkle them over the cookies before baking.
For a completely nut-free version, simply leave them out and check the labels of your flour, pumpkin puree, maple syrup, and other packaged ingredients for possible cross-contact.
Q/S – Questions & Tips
Q: Can I use pumpkin pie filling instead of pumpkin puree?
S: No. Pumpkin pie filling already contains sugar and spices, which can change the texture and sweetness. Use plain 100% pumpkin puree.
Q: Why do I need to brown the butter?
S: Browning removes some of the butter’s water and caramelizes the milk solids, creating a deeper, nutty, toasted flavor.
Q: Can I use salted butter?
S: Yes. If using salted butter, reduce or omit the additional salt in the recipe.
Q: Why are my cookies cakey?
S: Pumpkin naturally adds moisture, which can make cookies soft and cake-like. Avoid adding extra pumpkin and measure the flour accurately.
Q: Why should I use only an egg yolk?
S: The yolk provides richness while keeping the dough from becoming too wet. Using a whole egg can make these pumpkin cookies softer and more cakey.
Q: Do I have to chill the dough?
S: Chilling is strongly recommended. It helps the cookies hold their shape and improves the texture.
Q: Can I make these cookies without the maple glaze?
S: Yes. They are delicious plain, especially when sprinkled with a little cinnamon sugar before baking.
Q: Can I make them more maple-flavored?
S: Yes. Use pure maple syrup in the dough and glaze. You can also add ½ teaspoon maple extract for a stronger maple flavor.
Q: Can I add chocolate chips?
S: Yes. Add about ½ cup white, milk, or dark chocolate chips to the dough.
Q: Can I add cream cheese frosting?
S: Yes. A thin layer of cream cheese frosting pairs beautifully with the pumpkin and maple flavors.
Q: How should I store the cookies?
S: Store completely cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days if glazed with cream cheese frosting.
Q: Can I freeze them?
S: Yes. Freeze unglazed cookies in an airtight container for up to 2–3 months. Thaw at room temperature and glaze after thawing.
Q: How do I keep the cookies soft?
S: Do not overbake them. Remove them when the edges are set but the centers still look slightly soft.
Q: Can I make the dough ahead of time?
S: Yes. Cover and refrigerate the dough for up to 24 hours. Let it sit at room temperature for about 10–15 minutes before scooping if it becomes very firm.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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