Description
Indulge in the warm, spiced flavors of autumn with these irresistible Pumpkin Brown Butter Cookies. The nutty depth of brown butter perfectly complements the sweet pumpkin and cozy spices, creating a chewy cookie with crisp edges that’s simply divine.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pie filling)
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Optional: ½ cup chopped pecans or chocolate chips
Instructions
- Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a rich amber color and smells nutty. This is brown butter. Immediately pour into a heatproof bowl to stop the cooking. Let cool slightly.
- In a large bowl, cream together the cooled brown butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
- If using, stir in the chopped pecans or chocolate chips.
- Cover the dough and refrigerate for at least 1 hour, or until firm enough to scoop.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra festive touch, you can sprinkle the tops of the cookies with turbinado sugar before baking.
- These cookies are best stored in an airtight container at room temperature for up to 3 days.
- Ensure your pumpkin puree is not pie filling, as it contains added sugar and spices which will alter the flavor.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg