Pumpkin Cookies with Brown Butter Maple Frosting

Happy Friday! Happy first day of November! Happy day to all my lovely people!

I have really nothing to share at the time. Yes I do, who am I kidding. BUT I am going to keep it to a minimum today. Maybe its just the fact that I have to get ready for work in a half hour. Maybe it is because I would rather dance out to some jams after finishing my apple and peanut butter breakfast. Or maybe it is the fact that this recipe is just far too good to waste any other time talking about other nonsense.


I have made these cookies four times in the past two weeks. Given the challenge to create a “treat” for all those guests who dress up at work, Valley Kitchen & Bar, I knew these would be an absolute hit. I don’t want to say this but really this is literally the best no fail cookie out there. Promise. Unless you happen to wake up and decide to start baking ASAP, some ingredients may happen to be added more than what they should. I only say this from experience…anyways, they were still good!


The recipe is adapted from Martha Stewart, with a few changes.

2 3/4 cups All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 1/4 tsp Salt
1 1/2 tsp Cinnamon
1 1/4 tsp Ginger
3/4 tsp Nutmeg
3/4 cup (1 1/2 sticks) Butter, soft
2 1/4 cup Brown Sugar
2 Eggs
1 1/2 cup (14 oz) Pumpkin
3/4 cup Evaporated Milk
1 tsp Vanilla

Preheat Oven to 375 degrees F. I a large bowl mix together all of the dry ingredients from the flour down to the nutmeg. Set aside. In a mixer with the paddle attachment, mix together brown sugar and the softened butter. (A hand held mixer works just as good) Mix for 3 minutes until all is combined and fluffy. Add in the two eggs and continue to mix until incorporated. Add in the pumpkin, evaporated milk and vanilla. Mix for two minutes. The mixture may look like it is separating, it is the butter reacting to the different temperatures, all is okay. Lastly, add the flour mixture and mix on medium for one more minute. With a piping bag and tip, pipe circles onto a greased sheet pan. Make circles to the size you would like. Bake for roughly 15 minutes until cookies are soft and firm. Like the texture of a cupcake. Take out and place on racks to cool before icing.


4 cups Powdered Sugar
10 tbls Butter
1/4 cup + 1 tbls Evaporated Milk
2 tsp Maple Syrup

In a sauté pan, brown the butter. Do this by keep the heat on medium. The butter will melt, start to “pop” and eventually begin to take on a carmel color. It will smell different as well. Little brown bits in the bottom of the pan are what you are looking for. In a bowl measure the powdered sugar. Slowly begin to add the butter to the powdered sugar with a hand mixer on low speed. Once all of the butter is added, add the evaporated milk and the maple syrup. The texture will be smooth but heavy. Exactly what you want.

Once all of the cookies are cooled, begin to frost the cookies with a light layer of frosting. Place in bags, on a tray, baskets, whatever you may like. They can be kept for roughly 4 days or longer if placed in the fridge.

To everyone who wanted this recipe, here it is! I hope many more of you will try it out as well. All of your guests will love you and will certainly be asking for the recipe as well. I don’t blame you if you want to keep it your little secret 🙂


See you all sooner rather than later!


Pumpkin Cookies with Brown Butter Maple Frosting

2 thoughts on “Pumpkin Cookies with Brown Butter Maple Frosting

  1. Leslie says:

    I absolutely love these and have made them several times. I have moved to a place with higher altitude. Would there be any difference in the cooking instructions?

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