Pumpkin Drop Brown Butter Glaze Cookies

One of my favorite things about Fall is that I can incorporate pumpkin into baking! I like to keep a few cans of pumpkin on deck whenever the pumpkin urge strikes. These pumpkin drop brown butter glaze cookies do not disappoint! In fact, they are something I look forward to every season.

These pumpkin drop brown butter glaze cookies are a family favorite.

But, I can’t take credit for the recipe. My Aunt Judy (who is a basically a master chef) has been making these for decades. She found the recipe awhile ago in a Betty Crocker cookbook, but has made a few tweaks to make it even better.

I literally told my mom and sister that Kooper and I made these cookies last night and they both said “those are my favorite!” And, Kooper had 3 cookies last night. Don’t worry, they are mini cookies and didn’t have the sugar glaze on them yet… only a crazy mom gives her kiddos tons of sugar before bed! Just kidding… no judgement here. Sometimes there are special occasions!

Kooper and I actually made these together. I came home from work and we baked together. We had so much fun and it was nice to have an activity that just the two of us could do after working all day. I’m going to try to do more of that because I feel like it allows me to spend quality time with my little man.

These cookies do not contain any raw eggs, so I have no problem with him eating the batter, which he absolutely loves to do. That makes these a great cookie to bake with your kiddos who like to sneak tastes. He had a lot of fun playing with my measuring cups (and occasionally throwing them), being my “taste tester” and turning on my kitchen aid mixer as fast as it will go.

Pumpkin Drop Cookies Recipe

Ingredients

• 2 cups sugar
• 1 can of pumpkin
• 1 cup shortening
• 4 cups of whole wheat flour
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt

*You are welcome to add 1 cup of semisweet chocolate chips, 1 cup of chopped nuts and/or raisins, but I like these plain best!

Instructions

1. Preheat oven to 375 degrees.
2. Mix sugar, pumpkin and shortening in mixer. Pro tip: I usually mix on low-medium because I don’t want it to splatter everywhere!
3. Mix flour, baking soda, baking powder, cinnamon and salt in a separate bowl.
4. Slowly pour dry mixture into the wet mixture. Beat on high for a minute or two until everything is fully incorporated.
5. Using an ungreased cookie sheet or a silpat, drop cookie dough by the teaspoon. Pro tip: Silpat cookie sheets are the BEST for making cookies! I don’t know how I ever baked without them.
6. Bake cookies for 8-10 minutes or until you see light brown edges on the bottom.
7. Immediately remove from cookie sheet and cool on baking racks. Once cool, spread with Brown Butter Glaze (recipe below).

Brown Butter Glaze Recipe

Ingredients

• 1/2 cup butter
• 2 cups powdered sugar (sifted)
• 1 tsp vanilla
• 1-2 tbsp oat milk (or any milk/milk alternative)

Instructions

1. Sift 2 cups of powdered sugar in a medium mixing bowl. Pro tip: You can do this without sifting the powdered sugar, but I think it helps the glaze come together more quickly.
2. Heat butter in a saucepan over medium heat until a light brown color, or approximately 10-12 minutes.
3. Pour the butter into the mixing bowl with the powdered sugar and stir. Stir in the vanilla. Add milk until smooth. Pro tip: If the glaze seems too thick, add more milk. I personally like the glaze a little on the thicker side.
4. Use glaze immediately on the pumpkin drop cookies or it will harden. I typically put the glaze on top of the cookie with a spoon.