Brown Butter Pumpkin Cookies
These soft, chewy Brown Butter Pumpkin Cookies are perfect for any occasion and fill your home with cozy aromas, making them a delightful treat for the fall season.
Ingredients
For the Cookies
- 1 cup unsalted butter to be browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the butter in a saucepan over medium heat, stirring often until golden brown and nutty in aroma. Remove from heat and let cool slightly.
Mixing
- In a mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Whisk until smooth and creamy.
- Add in pumpkin puree, egg, and vanilla extract. Mix until well combined.
- In another bowl, mix together flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add the dry mixture to the wet ingredients until just combined.
Baking
- Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are lightly golden. The centers may look soft but will firm up while cooling.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Reheat in the oven at 350°F (175°C) for a few minutes to restore crispiness.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 10g
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