Pumpkin is slowly invading my kitchen. Remember when I told you earlier this month that I completely stocked up on pumpkin? I bought almost 20 cans. Some people might have thought, “Why do you need that much pumpkin?” Well, I’ve been using the pumpkin and haven’t stopped (and won’t stop anytime soon). I need all that pumpkin to create delicious treats for you :).
One pumpkin dessert that I knew I wanted to create this season was a pumpkin cookie. There is something about cookies that appeal to me. They are fairly quick to put together, and can be easily eaten and transported. I have a few different styles of pumpkin cookies I want to show, and here is my first of the season!
This cookie is different than any other cookie I have made. It is not crunchy, or gooey, or crispy, but instead is pillowy and soft. And I mean incredible pillowy and soft. Borderline cake-like. Almost like a cake in cookie shape.
I absolutely loved this soft texture of the cookies. I had a revelation. I can make cookies that taste and feel like a cake. It combines the easy grab-and-go cookie and the moist and soft cake into one lovely treat! Almost like a whoppie pie.
I topped the cookies with a brown butter glaze. This glaze added a nutty and buttery flavor that went perfectly with the pumpkin. It also adds an extra moistness to the cookie.
I have more cookies that I want to show you over the fall and holiday season, so stay tuned!
Soft Pumpkin Cookies with Brown Butter Glaze
For Printable Recipe, Click here!
Makes: About 30 cookies
Soft Pumpkin Cookies
2 ½ cups All Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 ½ tsp. Ground Cinnamon
1 tsp. Ground Ginger
½ tsp. Nutmeg
¾ cup (1 ½ sticks) Unsalted Butter, at Room Temperature
2 cups Brown Sugar
1 15-ounce can Pumpkin
¾ Evaporated Milk
1 tbsp. Pure Vanilla Extract
Brown Butter Glaze
½ cup (1 stick) Unsalted Butter
2 cups Confectioners Sugar
2 tsp. Pure Vanilla Extract
2 tbsp. Milk
To make the cookies, preheat the oven to 375 degrees F. Line baking sheets (I used 4) with silicone mats or parchment paper. Set aside until needed.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In the bowl of a stand mixer, beat the butter and brown sugar until creamy. Mix in the eggs, one at a time. Add the pumpkin, evaporated milk, and vanilla and mix on medium speed until fully incorporated. With the mixer running on low speed, gradually add the flour mixture. Increase the speed to medium and beat until the batter is smooth.
Place the batter in a piping bag fitted with a large, round top. If you don’t have a piping bag you can use a ziploc bag that has a small cut in the corner. Pipe small 1½-inch rounds onto the prepared baking sheets, leaving about 1-2 inches in-between each cookie.
Place the cookies in the oven and bake until they have set and the tops spring back, about 10-15 minutes. Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
When the cookies are almost cool, make the brown butter glaze. Place the butter in a small saucepan and place over medium heat. Heat the butter until it is golden brown in color, about 7-10 minutes. While the butter is heating up, place a fine-mesh strainer over a medium bowl. Pour the browned butter through the strainer into the bowl. The strainer will catch some of the large pieces of burnt butter. Don’t worry if some darker pieces of butter don’t get strained, this will happen and it actually adds extra flavor.
Remove the strainer to the bowl and discard the burnt pieces. Add the confectioners sugar, vanilla, and milk to the brown butter. Whisk until smooth. If the glaze is too thick, add more milk, 1 tablespoon at a time. If the glaze is too thin, add more powdered sugar, 1 tablespoon at a time.
To glaze the cookies, dip the tops of the cookies into the glaze and then set on a cooling rack to harden. Serve and enjoy :)!
These cookies last about 1 week in a sealed container.