Soft and chewy pumpkin cookies with a delicious browned butter glaze are the perfect fall dessert. The zest of an orange compliments the pumpkin flavor in the dough well while the browned butter flavor in the glaze takes this recipe to a whole new level. Ready in less than 45 minutes, these are the perfect treat to whip up on a fall afternoon.
My mom used to make a recipe similar to this every fall but in my quest to remove seed oils and make them (slightly) healthier, I’ve changed up the recipe some from the cookies that I grew up on. Originally made with Crisco, I’ve changed the fat in these cookies to unsalted butter and have been happy with the outcome. These cookies are unique in their absence of eggs. It gives the cookie a denser consistency while preventing them from spreading. I like to heavily glaze my cookies because I love the flavor of the browned butter but feel free to use however much you desire. The glaze recipe makes enough to generously cover 24 cookies.
Why I Love This Dessert:
Soft and chewy pumpkin cookies with a delicious browned butter glaze are the perfect fall dessert. The zest of an orange compliments the pumpkin flavor in the dough well while the browned butter flavor in the glaze takes this recipe to a whole new level.
Preheat oven to 375 degrees.
Use a hand mixer or stand mixer to mix together granulated sugar, pumpkin puree, butter and grated orange peel.
Stir in flour, baking soda, baking powder, cinnamon and salt.
Fold in raisins if you are using them.
Drop cookies onto ungreased cookie sheet, using approximately 1 tablespoon of dough per cookie.
Bake 12-14 minutes. Cool on a cookie sheet for 5 minutes and then transfer to a wire rack. Cool completely.
While cookies are cooling, make the browned butter glaze.
Heat butter over medium heat, watching carefully, until it turns a delicate brown.
Stir in confectioners’ sugar, vanilla extract and milk.
Spread over cooled cookies.
Servings 24
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These cookies keep well in an air-tight container at room temperature for 3 days or in the refrigerator for 7-10 days. They can also be frozen for up to 3 months
