Rye Pumpkin Spice Cookies with Brown Butter Glaze

Cakey and spicy, studded with crystalized ginger, these are so satisfying with a cup of tea in the afternoon.

Yields about 36 cookies

• 1 c all-purpose flour

• 1 c rye flour (or you can use all-purpose if you don’t have rye)

• 1 t baking soda

• 1 t baking powder

• 1⁄2 t kosher salt

• 1 1⁄2 T pumpkin pie spice

• 1 t ground ginger

• 1 stick unsalted butter, at room temperature

• 1 1⁄4 c granulated sugar

• 1 large egg

• 1 t vanilla bean paste, or extract

• 1 c canned pumpkin puree

• 1⁄4 c candied ginger, minced

Brown Butter Glaze

• 1 c confectioner’s sugar

• 2 T unsalted butter

• 1⁄4 t pumpkin pie spice

• 1 T heavy cream

Preheat the oven to 350. Line sheet pans with parchment.

Combine flours, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl and stir to combine. Set aside.

Using a stand mixer with the paddle attachment, cream butter and sugar together until light and fluffy, about 2 minutes. Don’t over mix. Add the egg and vanilla and beat to combine. Scrape down the sides of the bowl. Reduce speed to low and pumpkin puree, followed by the dry ingredients. Mix lightly until just combined. Add candied ginger and incorporate, mixing a little as possible. Dough will be sticky.

Scoop level tablespoons of dough (I use an ice cream scoop dipped in water and shaken off) onto the sheet pan. Use moist fingers to smooth out the shape a little, and gently smooth the tops. Bake until puffed up and firm, 15 minutes.

To make glaze, add butter to a small saucepan and melt over medium heat. Cook until the butter is amber color and the milk solids are dark brown. The butter will have a pleasant nutty aroma and is called “beurre noisette” (hazelnut butter) in French. Pour into a Pyrex measuring cup or other heat proof bowl and set aside to cool slightly. Stir pumpkin pie spice into the butter. Combine sugar, butter and cream in a medium bowl, whisking to smooth.

Remove cookies from the oven, and transfer sheet pan to a wire rack to cool for about 5 minutes. Apply the glaze while the cookies are still a little warm, spreading about a teaspoon on each, smoothing with an offset spatula. Let cookies cool completely before serving.