These soft and delicious pumpkin cookies are infused with brown sugar and pumpkin pie spice, and covered in a delightful maple butter glaze. They are so perfect for fall!
1/4 cup (57 g) salted butter, softened
1/4 cup (59 ml) vegetable oil
1/4 cup (56 g) pumpkin purée
1/4 cup (50 g) brown sugar
1/4 cup (50 g) granulated sugar
1/2 teaspoon vanilla extract
1 large egg
2 cups (300 g) all-purpose flour
1 teaspoon pumpkin pie spice *
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/8 teaspoon baking soda
Maple Butter Glaze:
1/2 cup (65 g) powdered sugar
1/8 teaspoon pumpkin pie spice *
2 tablespoons maple syrup
1 tablespoon (14.2 g) butter, melted
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, mix together butter, vegetable oil, pumpkin purée, brown sugar, sugar, vanilla extract, and egg until smooth.
In a medium bowl, stir together flour, pumpkin pie spice, salt, baking soda, and salt.
Stir the dry ingredients in increments into the wet mixture. Mix until the dough forms together.
Use a tablespoon slightly rounded with dough to measure out even amounts (about 1 1/2 tbsp), and shape the dough into balls. Set them on the prepared baking sheet. Flatten the dough balls using the base of a glass until they are 1 cm thick.
Bake cookies about 8-9 minutes (oven times vary). Cool them on the baking sheet for a few minutes before transferring to a cooling rack.
Maple Butter Glaze:
Sift the powdered sugar and pumpkin pie spice into a bowl (this prevents lumps). Stir in melted butter (not too hot) and maple syrup. Whisk until smooth. Add water 1/8 tsp at a time until it gets just runny enough for a glaze.
Spoon the glaze onto the cookies and enjoy them gooey and warm, or allow the glaze to set and harden over a couple of hours before storing.
* I make my own pumpkin pie spice by mixing together a blend of 2 tbsp cinnamon, 1/2 tbsp allspice, 2 tsp ginger, and 2 tsp ground nutmeg.
Keywords: pumpkin cookies