Description
Soft and chewy pumpkin spice cookies topped with a rich brown butter glaze, perfect for fall.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- For the glaze: 1/4 cup unsalted butter, 1 cup powdered sugar, 1 tsp vanilla extract, 1-2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking soda, salt, and pumpkin pie spice in a bowl.
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Beat in pumpkin puree, egg, and vanilla extract.
- Gradually mix in dry ingredients until combined.
- Drop dough by rounded tablespoons onto prepared sheets.
- Bake for 10-12 minutes until edges are set.
- Cool on wire racks.
- For the glaze, brown butter in a pan, whisk with powdered sugar, vanilla, and milk until smooth.
- Drizzle glaze over cooled cookies.
Notes
- Do not overmix the dough to keep cookies soft.
- Store in an airtight container for up to 5 days.
- For extra spice, add a pinch of cinnamon to the glaze.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American