Pumpkin Butter Cookies
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These Pumpkin Butter Cookies are everything you want in a cozy fall treat! Made with rich, nutty brown butter and pumpkin butter, each soft and chewy cookie is rolled in cinnamon sugar before baking and finished with a sweet pumpkin spice glaze.
The combination of warm spices, buttery pumpkin flavor, and a cinnamon-sugar coating makes these cookies perfect for fall baking, holiday gatherings, or anytime you’re craving a cozy homemade dessert.
And the best part is there is no mixer required! Just start by browning the butter (trust me, it’s not hard, and you can follow this simple guide), then whisk all the ingredients together. Then scoop, roll, and bake! Top with my super simple pumpkin spice glaze, and you’ll have an easy Fall treat you’ll come back to all season long!
If you love all things Fall, check out my Fall series that includes recipes like my Pumpkin Blondies, Pumpkin Coffee Cake, Brown Butter Caramel Snickerdoodles, Chai Latte Pumpkin Pie, Thin and Chewy Chocolate Chunk Pumpkin Cookies, Pumpkin Mug Cake and more!
Table Talk with Tawnie
So when I was creating this cookie, I was thinking of my Apple Butter Snickerdoodles and how I’ve never made a cookie recipe with pumpkin butter! It dawned on me that my pumpkin cookie recipes are using blotted 100% pumpkin puree (like my pumpkin cheesecake cookies and pumpkin snickerdoodle cookies), but I hadn’t played around with adding the pumpkin butter into the cookie dough, and I am so happy I finally did. My neighbors and family have been obsessed with them, claiming it’s the best pumpkin dessert they’ve ever had! Make them for yourself and let me know what you think in the comments below!
- Butter: Make sure to use unsalted butter and visit this post on how to brown butter for an easy tutorial.
- Pumpkin butter: Store-bought or homemade pumpkin butter both work great in these cookies!
- Egg + 1 egg yolk: The extra egg yolk adds richness, soft tenderness, and helps bind the dough. Make sure both your egg and egg yolk are at room temperature.
- All-purpose flour: As always, it’s essential to make sure you’re using the spoon-and-level method to measure your flour when baking. Too much flour can result in drier, harder cookies, which you don’t want with these!
- Cornstarch: Cornstarch is key to giving these cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and chewy.
- Light corn syrup: Light corn syrup adds a glossy shine to the pumpkin spice glaze and helps it dry to a firm, smooth finish
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the butter
Brown the butter. Then allow it to cool slightly, ~10-15 minutes.
Whisk the sugars into the butter. Then add the rest of the wet ingredients and whisk until combined. Next, combine the dry ingredients in a separate bowl, then gently fold them into the wet ingredients. Let the dough sit for 5-10 minutes.
Scoop and roll
Stir together the granulated sugar and cinnamon. Then scoop the dough and roll each cookie into the cinnamon sugar. Place on the prepared baking sheet.
Bake
Bake for 8-10 minutes. Then let cool completely.
Glaze and enjoy!
Whisk together the glaze ingredients. Once the cookies are cool, drizzle the glaze on top, let it set, and ENJOY!!
Expert Tips
- Spoon and level flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- Don’t over-mix: Be careful not to over-mix. Mix the wet and dry ingredients just until no flour streaks remain.
- Let cookie dough rest: Allow the dough to sit at room temperature for 5-10 minutes. The dough will thicken as the flour hydrates and the browned butter continues to cool.
- Perfectly round cookies: Use any round object slightly larger than the cookies, like a large round cookie cutter, biscuit cutter, or even the open top of a wide glass or mug. Place the ring around the warm cookie and gently swirl or “scoot” the cookie in small circles. The edges will nudge into a perfect round shape. Be sure to do this while the cookies are still hot and pliable, usually within the first 30 seconds of coming out of the oven!
- Don’t overbake: Bake these cookies just until the edges are set, but the centers still look slightly soft and underbaked. The cookies will continue to set as they cool.
- Let cookies cool before adding glaze: Make sure to let the cookies cool completely before drizzling with the glaze! If they’re still warm, the pumpkin spice glaze will melt right off.
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Add chocolate chips: Fold in semi-sweet, dark, or white chocolate chips for a little extra sweetness and texture.
- Make them nutty: Chopped pecans or walnuts would add a delicious crunch and pair perfectly with the warm pumpkin spices.
- Glaze: Omit the pumpkin spice if you prefer a simple vanilla glaze, or even try a cream cheese glaze for a sweeter treat.
- Swap the pumpkin butter: If you don’t have pumpkin butter, you can use apple butter for a different but equally cozy fall-inspired cookie.
Fall Series
Back by popular demand is my Fall series for 2026! This year I’ve worked on more pumpkin goodies, slow cooker comfort meals, and drool worthy apple desserts. There’s something for everyone to enjoy & if you want more, have to check out the previous year’s Fall featured recipes too!
Storage / Freezing
- To store: Store in a sealed container at room temperature for up to 5 days.
- Freeze baked cookies: Allow to cool completely and place in freeze safe baggie for up to 3 months.
- Freeze cookie dough: Once you make the cookie dough, roll it into balls and freeze for up to 2 months. Once you’re ready to bake them, allow them to reach room temperature, then roll in the cinnamon/sugar mixture and bake according to the recipe directions.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1 cup unsalted butter
- 1 cup packed dark brown sugar
- 2/3 cup granulated sugar
- 1/3 cup pumpkin butter (homemade or store-bought)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 tsp. vanilla extract
- 2⅔ cups all-purpose flour (spooned and leveled)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 1 tsp. cornstarch
- 1 tsp. kosher salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp. ground cinnamon
Pumpkin Spice Glaze
- 1 cup powdered sugar
- 1-2 Tbsp. whole milk
- 1/2 tsp. vanilla extract
- 1 tsp. light corn syrup
- Pinch of pumpkin pie spice
- Pinch of kosher salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare the baking sheets: Preheat the oven to 350°F and line a few baking sheets with parchment paper. Set aside.
- Brown the butter: Use this post for guidance. Add the butter to a light-colored skillet or saucepan over medium heat. Melt the butter, stirring frequently. Continue cooking as it foams and sizzles until the milk solids at the bottom of the pan turn golden brown and the butter smells nutty. Immediately pour the browned butter, including all of the browned bits from the bottom of the pan, into a large mixing bowl. Let cool on the counter for 10-15 minutes Start Timer. The butter should still be liquid but no longer piping hot.1 cup unsalted butter
- Add the sugars: Add the dark brown sugar and granulated sugar to the browned butter. Whisk until well combined. It will look a bit sandy; that’s ok.1 cup packed dark brown sugar, 2/3 cup granulated sugar
- Add the wet ingredients: Whisk in the pumpkin butter, egg, egg yolk, and vanilla until smooth and combined.1/3 cup pumpkin butter, 1 large egg, 1 large egg yolk, 2 tsp. vanilla extract
- Add the dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cornstarch, and salt. Add the dry ingredients to the wet ingredients and fold together just until a soft cookie dough forms. Do not overmix. Allow the dough to sit at room temperature for 5-10 minutes Start Timer. The dough will thicken as the flour hydrates and the browned butter continues to cool.2⅔ cups all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. pumpkin pie spice, 1 tsp. cornstarch, 1 tsp. kosher salt
- Make cinnamon sugar: In a small bowl, stir together the granulated sugar and cinnamon.1/4 cup granulated sugar, 1 tsp. ground cinnamon
- Scoop and roll: Using a 2-Tbsp. cookie scoop, portion the dough and roll into balls. Roll each cookie dough ball in the cinnamon sugar until evenly coated. Arrange on the prepared baking sheets, leaving about 2 inches between each cookie. I usually bake ~6-8 cookies at a time.
- Bake: Bake for 8-10 minutes Start Timer, or until the edges are set but the centers still look slightly soft and underbaked. Do not overbake. The cookies will continue to set as they cool. Immediately after removing the cookies from the oven, use a large round cookie cutter or glass to gently scoot the cookies into perfectly round shapes. Let cool on the baking sheet for 3-5 minutes Start Timer, then transfer to a wire cooling rack to cool completely.
- Make the glaze: Once the cookies have cooled, whisk together the powdered sugar, 1 tablespoon milk, vanilla, corn syrup, pumpkin pie spice, and salt. Add additional milk a little at a time until the glaze is thick but drizzleable. If the glaze becomes too thin, add a little more powdered sugar.1 cup powdered sugar, 1-2 Tbsp. whole milk, 1/2 tsp. vanilla extract, 1 tsp. light corn syrup, Pinch of pumpkin pie spice, Pinch of kosher salt
- Glaze and serve: Drizzle the glaze over the cooled cookies. Allow the glaze to set, then enjoy!
Notes
- Let cookie dough rest: Allow the dough to sit at room temperature for 5-10 minutes. The dough will thicken as the flour hydrates and the browned butter continues to cool.
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- Let cookies cool before adding glaze: Make sure to let the cookies cool completely before drizzling with the glaze! If they’re still warm, the pumpkin spice glaze will melt right off.
- Storage: Store in a sealed container at room temperature for up to 5 days or freeze for up to 3 months.
- Freeze cookie dough: Once you make the cookie dough, roll it into balls and freeze for up to 2 months. Once you’re ready to bake them, allow them to reach room temperature, then roll in the cinnamon/sugar mixture and bake according to the recipe directions.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Lorena Masso
