I’ve enjoyed many pumpkin cookies over the years—some topped with cream cheese frosting, others studded with chocolate chips, and a few finished with chocolate glaze. Still, none captured my full admiration until I developed this recipe. After weeks of tweaking, I landed on a version I truly love.
My goals were clear. First, I wanted height. Pumpkin adds a lot of moisture, so many pumpkin cookies spread thin while baking. I wanted cookies that stayed thick and held their shape.
Second, the texture had to be balanced—soft and cakey, but not so fragile that the cookie crumbles in your hand. A cookie that falls apart, especially when glazed, is no fun to eat or share.
Third, I wanted a sensible yield. Many pumpkin cookie recipes use a whole can of pumpkin, producing six dozen or more. Unless you’re feeding a crowd, that’s a lot of cookies. This recipe makes about two dozen—enough for sharing without overwhelming your kitchen.
If you have leftover pumpkin, it keeps for a week in the refrigerator or up to three months in the freezer. Freezing in one-cup portions is handy—then you can quickly make pumpkin scones, muffins, or waffles when the mood strikes.
The glaze is the finishing touch. The cookies themselves are mildly sweet; the apple cider glaze, enriched with brown butter, brings the flavor to life. The nutty depth of browned butter and the bright acidity of cider make a delicious contrast to the warm spices in the cookie.
This is now my go-to pumpkin cookie. I find myself making them repeatedly—proof that the recipe hit the mark. They’re thick, tender, and perfectly glazed.
Brown Butter Pumpkin Cookies with Apple Cider Glaze
Makes about 2 dozen cookies
For the cookies:
12 tablespoons (1 1/2 sticks or 175 grams) butter
1/2 cup (100 grams) brown sugar, lightly packed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon*
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 egg yolk
1 teaspoon vanilla
1/2 cup (about 125 grams) pumpkin purée**
1 1/4 cups (156 grams) flour
For the apple cider glaze:
1 1/2 cups (150 grams) powdered sugar
pinch of salt
1 teaspoon vanilla
2-3 tablespoons apple cider (or milk), plus more if needed
Make the cookies: Brown the butter in a medium saucepan over medium heat. Stir constantly and scrape the pan as it foams; continue until the butter turns golden brown and smells nutty. Transfer the butter and the flavorful browned bits to a liquid measuring cup. Measure out 3 tablespoons of the browned butter into a small bowl and keep stirring the cup to reach a total of 1/2 cup for the cookie batter. Let the butter cool until it is no longer warm, about 20 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment. In a medium bowl, whisk together the brown sugar, baking powder, baking soda, salt, and spices. Add the egg yolk and vanilla and whisk to combine. Stir in the pumpkin purée, then mix in 1/2 cup of the cooled brown butter. Add the flour and stir until no streaks remain.
Scoop the dough into small balls, smooth them between your palms, and place them on the prepared baking sheet. Bake 8–12 minutes, until the tops are set. Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Make the glaze: In a small bowl, stir the powdered sugar into the reserved small bowl of browned butter using a fork. Add a pinch of salt and the vanilla. The mixture will be crumbly at first—add 1 tablespoon of apple cider (or milk) and whisk as it loosens. Continue adding cider one tablespoon at a time until the glaze is smooth and spreadable. Spread the glaze over cooled cookies and, if desired, sprinkle a pinch of nutmeg on top. Let the glaze set for about 15 minutes. Store loosely covered at room temperature.
*You can substitute 1 1/2–2 teaspoons pumpkin pie spice for the individual spices.
**Leftover pumpkin keeps for one week in the refrigerator or up to three months in the freezer when stored in a sealed container. Freezing in one-cup portions is convenient for quick baking projects.