Ingredients
Equipment
Method
Brown the butter
- Brown the butter until deeply golden, then pour off and refrigerate until solid, about 1 hour, until it no longer feels oily at the edges.
Mix and scoop
- Preheat the oven to 375F and line baking sheets with parchment, leaving a little space between rows for spreading.
- Whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and speckled with spices.
- Beat the solidified brown butter, brown sugar, and pure maple syrup until creamy, scraping down the sides as needed so it looks smooth.
- Add the pumpkin puree (blotted very dry), then mix just until incorporated and the batter thickens.
- Beat in the eggs one at a time until the batter looks glossy, then mix in the vanilla extract.
- Fold in the flour mixture until no dry streaks remain, then scoop into 2-tablespoon rounds and space them on the parchment.
Bake and finish
- Bake for 10-12 minutes at 375F until the edges are golden and the centers look slightly set.
- Cool completely, then drizzle with maple glaze and sprinkle with flaky salt so the topping catches on the warm surface before it sets.
Make maple glaze
- Stir powdered sugar with pure maple syrup and enough milk to make a thick drizzle glaze, then keep it loose enough to ribbon over the cookies.
Notes
Pro tip: blot the pumpkin puree very dry so the dough bakes up thick with golden edges instead of spreading. Store cookies airtight at room temperature up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant butter for browning (look for one that browns well) and replace milk with unsweetened non-dairy milk for the glaze.