Chewy Pumpkin Cookies with Maple Glaze
Servings: 16 cookies
Ingredients
For the Cookies
- 14 tbsp salted butter 200 grams before browning, 156 grams after - See Notes
- 1/3 cup pumpkin butter 130 mL
- 3/4 cup dark brown sugar 163 grams
- 3/4 cup granulated sugar 156 grams
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 3 and 1/4 cups all-purpose flour, spooned & leveled 423 grams
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
For the Pumpkin Spiced Sugar
- 1/2 cup granulated sugar 105 grams
- 2 and 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- pinch of ground cloves
For the Maple Glaze
- 3 tbsp maple syrup 45 grams
- 1 cup powdered sugar 130 grams
- 1/4 tsp vanilla extract
- milk as needed, to thin the glaze
Instructions
- Brown the Butter (Optional): Add butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 4-6 minutes once the butter has melted.) Pour into a large bowl, making sure to scrape in the brown bits from the bottom of the pan, and allow to cool in the freezer for about 30-40 minutes.(See note about brown butter & skipping this step below.)14 tbsp salted butter
- Make the Dough: Add the cooled brown butter (or melted & cooled regular butter) to a large mixing bowl and whisk in the pumpkin butter. Add the sugars and whisk to combine. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients, making sure to scrape the sides and bottom of the bowl to get any hidden dry bits from the flour mixture. (You can also do this part with a mixer.)1/3 cup pumpkin butter, 3/4 cup dark brown sugar , 3/4 cup granulated sugar , 2 large eggs, at room temperature , 1 and 1/2 tsp vanilla extract , 3 and 1/4 cups all-purpose flour, spooned & leveled, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 and 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp nutmeg, 1/8 tsp ground cloves
- Chill the Dough: Scoop dough balls that are 70 grams (2.5 ounces) in size (about 3.5 tbsp) and skip the chill! Tip: (Make a test cookie, and if it spreads more than you like, you can pop the dough balls in the freezer for 15-30 minutes. The dough balls can also be refrigerated in an airtight container for up to 48 hours before baking.)Smaller Cookies: You can make cookies 35-40 grams in size to stretch the recipe yield. Bake for 7-9 minutes. The recipe will yield about 26 cookies with 40 gram dough balls.
- Make Pumpkin Spice Sugar: Stir together granulated sugar and the spices.1/2 cup granulated sugar , 2 and 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, pinch of ground cloves
- Bake: Preheat your oven to 365℉. Line a few cookie sheets with parchment paper. Roll dough balls in the spiced sugar and place 5-6 on a cookie sheet, leaving space for them to spread. Bake cookies for 8-10 minutes. They will be a little puffy and crinkly on top, and the edges will appear set. Immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. This also helps them appear thicker. Place baking sheet on a wire rack to let the cookies cool for at least 20-30 minutes.
- Make the Glaze. Whisk together all glaze ingredients and adjust to taste.3 tbsp maple syrup, 1 cup powdered sugar , 1/4 tsp vanilla extract , milk as needed, to thin the glaze
- Serve + Store: Dip the warm or cooled cookies in the glaze or drizzle it on. Enjoy cookies immediately, or let the glaze set! Store cooled cookies with the glaze in single layers in airtight containers in the fridge for 5-7 days. Unglazed cookies can be stored in an airtight container at room temperature for 4-5 days.
- Make Ahead Tips: Cookie dough can be balled, frozen on a sheet pan until solid, then transferred to a freezer bag or airtight container. Freeze for 1-2 months. Bake from frozen, adding 1-2 mins to the bake time. You can also refrigerate the dough balls for 2-3 days before baking.
Notes
A note about Brown Butter: When you brown butter, you will lose some of the volume, as some of the water content in the butter will evaporate. This is why we begin with 14 tablespoons although the quantity we want to end up with for the recipe is 11 tablespoons.
Regular Butter: If you don’t want to brown your butter (but why not!?) use 156 grams or 11 tablespoons of regular salted butter instead.
Brown Sugar: I prefer the depth of flavor that dark brown sugar adds in this recipe, but you can use light brown sugar in a pinch.
Nutrition
Serving: 1cookie | Calories: 341kcal | Carbohydrates: 58g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 260mg | Potassium: 71mg | Fiber: 1g | Sugar: 37g | Vitamin A: 343IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg