Irresistible Pumpkin Brown Butter Cookies
Indulge in the cozy flavors of fall with these soft, chewy cookies, enriched with nutty brown butter and spiced pumpkin. Perfect for any gathering or a comforting snack!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup pure pumpkin puree
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp mixed spices (cinnamon, nutmeg, ginger)
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- 1. Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir occasionally until it turns golden brown and develops a nutty aroma, about five minutes. Be careful not to burn it.
- 2. Mix in Pumpkin: Remove from heat and let cool slightly. Whisk in the pumpkin puree and vanilla extract until well combined.
- 3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, mixed spices, and salt.
- 4. Sweeten Up: In the mixing bowl with the pumpkin mixture, add the brown sugar and granulated sugar. Mix until creamy, about two minutes.
- 5. Combine Everything: Gradually add the dry ingredients to the wet ingredients while stirring gently until just combined. Avoid overmixing for soft cookies.
- 6. Bake: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Drop tablespoons of dough onto prepared sheets about two inches apart. Bake for 10-12 minutes or until edges are golden but centers remain soft.
- 7. Cool & Enjoy: Transfer warm cookies to wire racks to cool slightly before indulging.
Nutrition
- Serving Size: 1 cookie (34g)
- Calories: 140
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg