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Brown Butter Pumpkin Cookies with Maple Cream Cheese Glaze

A soft centered brown butter cookie with a perfect chewy outer shell topped with a maple infused silky cream cheese glaze
Prep Time1 hour
Cook Time12 minutes
Chill Time15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: brown butter, chewy, cookie, maple, pumpkin
Servings: 24 cookies

Ingredients

Cookie Dough

  • 1 cup butter salted or unsalted
  • 1 1/2 cups light brown sugar
  • 1 large egg yolk
  • 1 1/2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/3 cup pumpkin puree
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp espresso powder
  • 2 1/3 cups flour
  • 1/2 tsp cornstrach
  • 1 tsp baking soda
  • 3/4 tsp baking powder

Maple Cream Cheese Glaze

  • 4 oz cream cheese softened
  • 3 tbsp maple syrup
  • 1/2 tsp salt
  • 1 cup powdered sugar
  • 2-4 tbsp milk

Instructions

Browning Butter:

  • Browning Your Butter:
    - Place all butter into a stainless steel saucepan and bring to a simmer. Continue simmering for around 6 minutes until you see, smell, and hear a change in the butter. The color should darken and it will smell nutty. Remove from the heat and put into a glass bowl to cool for 30 minutes, until room temperature but still liquid.

Cookie Dough:

  • Set oven to 350 degrees F and prep 2 cookie sheets with parchment paper
  • In a large bowl, whisk together cooled browned butter with brown sugar until combined.
  • Add in the egg yolk, maple sugar, vanilla, pumpkin, salt, cinnamon, pumpkin pie spice, and espresso powder. Whisk until everything is well combined and smooth
  • Grab a spatula and fold in the flour, cornstarch, baking soda, and baking powder. Only fold until all of the flour is saturated (Do not overmix)
  • Wrap the bowl in cling wrap and place in the fridge for 30 minutes. (if you want a thinner cookie you can skip this step)
  • After the cookie dough has chilled, scoop balls (about 2 1/2 tbsp) onto lined cookie sheets and bake for 11-12 minutes. Do not overbake, the dough should not brown much. Let set on the pan for 5 minutes. Then transfer to a wire cooling rack.

Maple Cream Cheese Glaze:

  • Beat softened cream cheese, maple syrup, salt, and one tablespoon of milk together till combined
  • Add powdered sugar and beat until combined
  • Add tbsps of milk until desired glaze consistency
  • Drizzle glaze over cooled cookies
  • Eat one right now. (Store leftovers, if any, in an airtight container in the fridge)