why make this recipe
Brown Butter Pumpkin Cookies with Maple Glaze are a perfect blend of flavors that capture the essence of fall. The nutty aroma of brown butter adds depth to the pumpkin cookies, while the sweet maple glaze brings a delightful finish. These cookies are soft, chewy, and bursting with warm spices, making them a wonderful treat for any occasion, whether it’s a cozy family gathering or a festive holiday event.
how to make Brown Butter Pumpkin Cookies with Maple Glaze
Ingredients:
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons maple syrup
Directions:
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat, cooking until it turns golden brown and has a nutty aroma. Allow it to cool slightly.
- In a large bowl, mix the brown butter with brown sugar and granulated sugar until smooth.
- Stir in the egg and pumpkin puree until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are set and lightly golden.
- For the glaze, whisk together powdered sugar and maple syrup until smooth, adding more syrup as needed to reach desired consistency.
- Once cookies have cooled, drizzle the maple glaze over the top and enjoy!
how to serve Brown Butter Pumpkin Cookies with Maple Glaze
These cookies are delightful when served warm or at room temperature. You can pair them with a cup of coffee, tea, or hot chocolate for a cozy treat. They also make a great addition to any dessert platter or fall-themed gathering.
how to store Brown Butter Pumpkin Cookies with Maple Glaze
To store the cookies, place them in an airtight container at room temperature. They will stay fresh for about four to five days. If you want to keep them longer, you can freeze the cookies. Just make sure to layer them with parchment paper to prevent sticking, and store them in a freezer-safe bag or container.
tips to make Brown Butter Pumpkin Cookies with Maple Glaze
- Be careful while browning the butter; it can turn from perfectly brown to burnt quickly.
- For extra flavor, you can add chopped nuts or chocolate chips to the dough.
- Make sure not to overmix the dough; it should be combined but still slightly lumpy for the best texture.
variation
You can swap out the pumpkin puree for sweet potato puree for a different twist. Additionally, using different spices like cinnamon or nutmeg can enhance the flavor profile even more.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree instead of pumpkin pie filling, as the filling is already sweetened and spiced.
How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, ensuring you pick one that is a 1:1 substitute.
Can I skip the maple glaze?
Yes, the cookies are delicious on their own without the glaze. However, the glaze adds a lovely sweetness that complements the spices.
