Fall Brown Butter Pumpkin Cookies
Delicious and warm Fall Brown Butter Pumpkin Cookies perfect for cozy autumn days, combining rich flavors and easy preparation.
Ingredients
Main Ingredients
- 1 cup unsalted butter Melted and browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree Can use canned
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chocolate chips Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the unsalted butter over medium heat, stirring until it turns golden brown and gives off a nutty smell. Let it cool slightly.
- In a large bowl, combine the brown butter with brown sugar and granulated sugar, mixing until smooth.
- Stir in the pumpkin puree, egg, and vanilla extract until well combined and creamy.
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry mixture to the wet mixture and mix gently until just combined. Optionally, fold in the chocolate chips.
Baking
- Drop dollops of dough onto baking sheets lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
For serving, consider pairing with ice cream, fresh fruit, chocolate sauce, or whipped cream. Store in an airtight container or freeze for later use. Reheat as desired.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 80mgSugar: 8g
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