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Pioneer Woman Pumpkin Cookies

Pioneer Woman Pumpkin Cookies - recipe card
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Soft, cake-like pumpkin cookies with a glossy brown butter glaze that sets to a delicate sheen. Each bite offers warm autumn spices and a tender crumb, perfect for fall gatherings or an everyday treat.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick), softened to room temperature (65-68°F / 18-20°C)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour (120g, spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • For the brown butter glaze:
  • 2 tablespoons (1 oz) unsalted butter
  • 1/2 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whole milk, plus more as needed

Instructions

  1. Preheat oven to 350°F (177°C). Line a half-sheet baking sheet with parchment paper or a silicone baking mat. This ensures the cookies release easily and spread evenly.
  2. In a large mixing bowl, use an electric hand mixer fitted with beaters or a stand mixer with paddle attachment on medium speed to cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a silicone spatula to incorporate evenly. Proper creaming incorporates air, giving the cookies lift.
  3. Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully combined and smooth, about 30 seconds. The batter will look somewhat thin and creamy at this stage—this is correct. Do not overmix once flour is added.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground nutmeg, and ground ginger. Whisking aerates the dry ingredients and ensures even spice distribution. Set aside.
  5. Gradually add the dry ingredient mixture to the wet pumpkin mixture in two or three additions, mixing on low speed just until no streaks of flour remain. Stop mixing as soon as the dough comes together. Overmixing will develop gluten, resulting in dense, tough cookies rather than tender, cake-like ones.
  6. Using a 1.5-tablespoon cookie scoop (approximately #40 scoop) or two regular spoons, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Each scoop should yield roughly 1 heaping tablespoon of dough, which will yield 4 large cookies from this batch when using a standard scoop. For smaller cookies, portion 8 cookies and adjust bake time to 9-11 minutes.
  7. Bake the cookies in the preheated oven for 10-12 minutes, rotating the baking sheet halfway through at the 5-minute mark for even browning. The cookies are done when the edges are set and just beginning to turn golden, and the centers are still slightly soft and puffed. A toothpick inserted near the center should come out with a few moist crumbs but no wet batter. Remove from oven and let the cookies cool on the baking sheet for 3 minutes; they will continue to bake from residual heat. Then transfer them to a wire rack to cool completely to room temperature before glazing, about 20 minutes.
  8. While the cookies cool, prepare the brown butter glaze. In a small light-colored saucepan over medium-low heat, melt the 2 tablespoons of unsalted butter. Continue cooking, swirling the pan occasionally, for 2-3 minutes, until the butter solids turn golden brown and a nutty aroma is released. Immediately remove the pan from the heat to prevent burning. Watch closely—the butter can go from golden to burnt in seconds. Pour the browned butter into a small heatproof bowl and let it cool for 5 minutes, until warm but not hot.
  9. Add the sifted powdered sugar, vanilla extract, and 1 tablespoon of whole milk to the cooled browned butter. Whisk until smooth and pourable. The glaze should be thick but still run enough to drizzle. If too thick, add milk 1 teaspoon at a time until desired consistency. If too thin, whisk in a little more powdered sugar.
  10. Drizzle the brown butter glaze over the completely cooled cookies using a spoon or a piping bag with a small round tip. Work quickly as the glaze sets rapidly. For an even coating, you can also dip the tops of the cookies gently into the glaze, letting excess drip off. Allow the glaze to set for at least 15 minutes before serving, or for a firmer set, refrigerate for 10 minutes.

Notes

Storage: Store glazed pumpkin cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed cookies in a single layer in a freezer-safe bag for up to 2 months. To serve, thaw at room temperature for 15 minutes, then glaze fresh. If storing glazed cookies, layer parchment between cookie layers to prevent sticking. Reheating: Not recommended as the glaze will melt; these cookies are best enjoyed at room temperature. The glaze may soften slightly in humid conditions; if that happens, refrigerate cookies for 10 minutes before serving to firm up the glaze.

Nutrition

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