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Best Brown Butter Pumpkin Cookie Cake with Maple Frosting

brown butter pumpkin cookie cake - featured image
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A cozy, crowd-pleasing pumpkin cookie cake with nutty brown butter and silky maple cream cheese frosting. Perfect for fall gatherings, cookie swaps, or a simple weeknight treat.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (100% pure pumpkin)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/4 cup pure maple syrup
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon maple syrup (for drizzling, optional)
  • Flaky sea salt (optional)
  • Pecans or pumpkin seeds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch cast iron skillet or round cake pan with butter or non-stick spray.
  2. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly with a rubber spatula. The butter will melt, foam, then crackle. After 5-7 minutes, when golden brown specks form and it smells nutty, remove from heat immediately. Pour into a heat-safe bowl to stop cooking.
  3. Cool the brown butter for about 10 minutes until warm but not hot.
  4. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined. Add egg, vanilla extract, and pumpkin puree. Whisk until smooth and glossy.
  5. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  6. Combine wet and dry: Gradually add dry ingredients to wet mixture, stirring with a spatula until just combined. Do not overmix. Dough will be thick and slightly sticky.
  7. Transfer dough to prepared pan. Spread evenly with a spatula.
  8. Bake for 22-28 minutes. Check at 22 minutes: edges should be golden and set, center should look slightly soft and puffy. A toothpick inserted in center should come out with moist crumbs, not raw batter.
  9. Cool completely in pan on a wire rack for at least 30 minutes.
  10. Make frosting: While cookie cake cools, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add maple syrup and vanilla extract, beat until combined. Gradually add sifted powdered sugar, beating on low until incorporated, then increase to medium and beat for 1 minute until light and fluffy. Add a pinch of salt and mix.
  11. Frost the completely cooled cookie cake with the maple cream cheese frosting. Spread evenly, creating swirls if desired.
  12. Garnish with extra maple syrup drizzle, flaky sea salt, and/or pecans or pumpkin seeds if desired. Slice into wedges and serve.

Notes

Brown butter is key—don’t walk away from it. Use a light-colored pan to see the color change. Let cookie cake cool completely before frosting to prevent melting. For best results, use room temperature ingredients for the frosting. Store covered in refrigerator for up to 5 days; let sit at room temperature 15 minutes before serving. Can freeze unfrosted cookie cake for up to 3 months.

Nutrition

Keywords: pumpkin cookie cake, brown butter, maple frosting, fall dessert, cookie swap, pumpkin dessert, cream cheese frosting

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