Brown Butter Pumpkin Spice Cookies with Maple Icing
These brown butter pumpkin spice cookies with maple icing are soft, without being too cakey, and full of warm autumn spices and toasty sweetness. Perfect for fall entertaining, coffee dates, and gifting!
The Dish Details
Browning the butter removes excess moisture while adding incredible nutty depth that makes the warm spices absolutely sing. The result is soft, tender cookies with perfectly balanced fall flavors. And, that brown butter maple icing? It takes these from good to irresistible – the nutty butter echoes the cookies while maple adds that perfect fall sweetness. These are perfect for enjoying with your bestie over coffee, adding that pumpkin spice vibe to your dessert table, and for holiday gift giving!
Gather Your Ingredients
You’ll find the full list of ingredients with measurements in the recipe card below, but here are a couple items of note.
- Unsalted butter – This is used in the cookie dough and the maple icing. You’ll brown the butter for both. In addition to providing those nutty undertones, it adds a warm color and pretty speckles to the icing. Pure fall vibes! (Here are detailed instructions on browning butter.)
- Baking spices – I call for a mix of individual spices (they’re always on hand in my spice cabinet), but if you’re looking for a shortcut, replace these with 2 teaspoons of pumpkin pie spice.
How It All Comes Together
Detailed instructions are in the recipe card below, but here are the high-level steps and photos to illustrate the process.
- Brown the butter – In a light-colored pan over medium heat, stir butter occasionally until golden brown bits form and it smells nutty. Pour it into a large mixing bowl, including the brown bits. Cool for 15-20 minutes.
- Mix the dry ingredients – In a medium bowl, whisk together flour, baking soda, baking powder, salt, and all spices.
- Combine the wet ingredients – Add the blotted pumpkin, both sugars, egg, and vanilla to the cooled brown butter. Beat until thoroughly combined.
- Bring it together – Add the flour mixture and mix until just combined.
- Shape and bake – Scoop cookie dough at least 2 inches apart onto prepared baking sheets. Bake for 13-15 minutes in a 350°F preheated oven. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Preparing The Pumpkin Puree
There’s like 90% water in pumpkin puree. If we didn’t remove some of that moisture, the dough would be overly wet and result in cookies that spread too much. To control the moisture, we’ll blot the pumpkin with paper towels until just a bit of water appears on the towel (I use a total of 8 half-sheets for this process: 2 underneath + 6 to blot).
Two Ways to Make Them Irresistible
The Classic: Brown Butter Maple Icing
This isn’t just any glaze – it’s brown butter maple icing that takes these cookies from “nice” to “when can you make these again?” The brown butter in the icing echoes the cookies themselves, while the maple adds that perfect fall sweetness that makes everything taste more autumn-y.
The consistency depends on how you want to decorate the cookies. You can make the icing drizzle-able (great for zig-zaggy swaths of icing) or spread-able (for a thicker, rustic layer of icing). To thin the icing, add more cream. To thicken it, add more powdered sugar. In either case, add just a little extra at at time.
The Coffee Shop Upgrade: Espresso Maple Icing
Want to give these serious pumpkin spice latte vibes? Add a teaspoon of espresso powder (or substitute the cream with cooled strong espresso) to the maple icing. Suddenly you’ve got cookies that taste like they came from your favorite coffee shop, but better because you made them yourself.
This version is my go-to when I’m serving them alongside afternoon coffee or as an after-dinner sweet. The coffee notes make the whole spice blend more complex and grown-up, while still keeping that comfort-food appeal.
From Kitchen to Coffee Table: Entertaining with Pumpkin Cookies
- For coffee dates – There’s something magical about sharing these with a friend over morning coffee or afternoon tea. The warm spices complement your brew, and they’re substantial enough to feel like a real treat without being overwhelming.
- Holiday entertaining – These fit perfectly into my Thanksgiving grazing table strategy. They’re beautiful enough to hold their own next to fancier desserts, but approachable enough that kids won’t pass them by.
- After-dinner perfection – Pair these with Frangelico, mulled cider, or even a nice dessert wine. The brown butter adds enough sophistication to make them feel like a proper ending to a dinner party, while the pumpkin spice keeps things cozy and seasonal. They’re right-sized for when you’ve blown your stretchy pants budget on the main course.
Gift-Worthy Presentation Ideas
Let’s talk about gifting these beauties, because they’re absolutely perfect for it.
My favorite presentation trick? Single-layer boxes with windows tied up with pretty twine. You can find these at any craft store, and they show off that gorgeous icing while keeping the cookies safe during transport. Gift them to neighbors, teachers, and dinner party hosts!
The icing holds up beautifully for 3-4 days at room temperature, so you can make them ahead for gift-giving without any stress about timing.
Frequently Asked Questions
Single-layer containers are your friend! They protect the icing and show off how pretty the cookies are. If you’re traveling far, you can also transport the cookies and icing separately, then assemble at your destination. Keep the icing in an airtight container at room temperature and give it a good stir before using.
Oh yes! This brown butter maple icing is incredible on spiced apple waffles, drizzled over pumpkin bread, or even as a dip for fresh apple slices. I’ve also used it to frost cupcakes and it’s always a hit. The brown butter technique works with lots of different flavor combinations too.
You can definitely freeze the unbaked dough! Scoop it onto baking sheets, freeze until solid, then transfer to freezer bags. Bake straight from frozen, adding 1-2 extra minutes.
Celebrate Pumpkin Season!
These brown butter pumpkin spice cookies have become such a staple in our house that I honestly can’t imagine autumn without them. Whether you’re planning a cozy coffee date, prepping for holiday entertaining, or just want to fill your kitchen with the most amazing autumn aromas, these cookies deliver every single time.
I’d love to hear how they turn out for you! Drop a comment below and let me know if you try the classic maple icing or go for the coffee shop upgrade.
And if you’re looking for more pumpkin inspiration for your fall entertaining, don’t miss these sweet + savory recipes…
Brown Butter Pumpkin Spice Cookies with Maple Icing
Ingredients
For the Cookies:
- ½ cup unsalted butter, (1 stick) cut into pats
- ½ cup pumpkin puree
- 1¼ cups, plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the Brown Butter Maple Glaze:
- 4 tablespoons unsalted butter
- 1½ cups powdered sugar
- 3 tablespoons pure maple syrup
- 2-3 tablespoons heavy cream, (as needed)
- pinch kosher salt
Instructions
- Brown the butter in a light-colored pan over medium heat, stirring occasionally, until golden brown bits form and it has a nutty aroma, about 6-8 minutes. (Don't walk away; it's important to keep a close eye on it so it does not burn. If it burns, you must start again.) Pour it into a large mixing bowl or stand mixer bowl, including the brown bits. Cool to nearly room temperature, about 15-20 minutes, give or take.
- Place a folded paper towel on a plate or work surface. Place the pumpkin puree in the center. Blot the pumpkin puree with another paper towel to remove excess moisture. Repeat with additional dry paper towels until one comes away mostly dry (I use a total of 8 half-sheets). Set aside.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
- Add the pumpkin puree, both sugars, egg and vanilla to the bowl with the browned butter. Beat until thoroughly combined.
- Add the flour mixture and mix on low until just combined. Use a spatula to scrape down the sides of the bowl and incorporate by hand.
- Scoop the dough using a 2-tablespoon scoop and place directly onto the prepared baking sheets, leaving about 2-inches in between; 6 to 8 cookies per sheet.
- Bake 13-15 minutes until the edges are set. (Rotate the cookies 180 degrees halfway through if your oven has hot spots like mine.) Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- While the cookies bake, make the glaze: brown 4 tablespoons butter until golden and nutty. Cool slightly. Whisk in powdered sugar, maple syrup, 2 tablespoons cream, and salt. Add more cream, 1 teaspoon at a time, to achieve your desired consistency. A thinner glaze is good for drizzling; a thicker glaze can be spread with a spatula; somewhere in between is good for dipping.
Notes
- Spice shortcut – instead of using individual spices, replace the cinnamon, ginger, nutmeg, allspice and cloves with 2 teaspoons of pumpkin pie spice.
Nutrition
Pin for Later! Pumpkin Pie Spice Cookies with Maple Brown Butter Icing
