Soft Pumpkin Cookies with Brown Butter Maple Icing
Ingredients
Cookies
- 2 1/4 cups all-purpose flour 280 g
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine salt
- 2 tsp pumpkin pie spice
- 1/2 cup unsalted butter 113 g, softened
- 1 cup packed light brown sugar 200 g
- 1 large egg
- 1 cup pumpkin puree 225 g
- 1 tsp vanilla extract
Brown butter maple icing
- 4 tbsp unsalted butter
- 2 cups powdered sugar
- 2 tbsp maple syrup
- 2 to 3 tbsp milk
- 1/2 tsp vanilla extract
Method
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
- Whisk the flour, baking soda, baking powder, salt and pumpkin pie spice together.
- Beat the butter and brown sugar until light, about 2 minutes. Beat in the egg, pumpkin and vanilla. The mixture may look curdled; that is fine.
- Mix in the dry ingredients on low just until combined.
- Scoop 1 1/2-tablespoon mounds 2 inches apart. Flatten the tops slightly with damp fingers.
- Bake 11 to 13 minutes, until the tops spring back. Cool 5 minutes on the sheet, then move to a rack.
- For the icing, melt the butter in a small pan and cook, swirling, until it smells nutty and has brown flecks, 4 to 5 minutes. Pour into a bowl.
- Whisk in the powdered sugar, maple syrup, vanilla and enough milk to make a thick but spreadable icing. Spread over the cooled cookies and let set 15 minutes.
Notes
Chewier cookies: blot the pumpkin on paper towels first and chill the dough 30 minutes.
Storage: single layer in an airtight container 3 days, or refrigerate 5 days. Freeze un-iced cookies up to 3 months.