Pumpkin Brown Butter Cookies – Soft and Flavorful
Soft and flavorful pumpkin brown butter cookies made with pumpkin puree, warm fall spices, and rich nutty brown butter. These easy pumpkin cookies are perfect for fall baking, Thanksgiving, holiday cookie trays, or a cozy afternoon treat.
Ingredients
- ½ cup unsalted butter
- ½ cup pumpkin puree
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 lage egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until it foams and golden-brown bits form on the bottom. Remove from heat and transfer to a mixing bowl. Let cool slightly.
- Prepare the Pumpkin: Place the pumpkin puree on a paper towel and gently blot away excess moisture. Set aside.
- Combine Butter and Sugars: Add the brown sugar and granulated sugar to the slightly cooled brown butter. Whisk until smooth and well combined.
- Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract. Whisk until the mixture is smooth and evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- Make the Cookie Dough: Gradually add the dry ingredients to the pumpkin mixture. Fold gently until just combined. Fold in the chocolate chips if using.
- Scoop the Dough: Line a baking sheet with parchment paper. Scoop the dough into evenly sized portions and arrange them on the prepared sheet, leaving space between each cookie.
- Bake:Bake in a preheated 350°F (175°C) oven until the edges are set and the centers still look slightly soft, about 10–12 minutes. Do not overbake.
- Cool: Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely.
Notes
- Brown the butter carefully: Cook the butter over medium heat until it becomes golden brown and smells nutty. Watch it closely because it can burn quickly.
- Use pure pumpkin: Choose 100% pumpkin puree rather than pumpkin pie filling. This gives you better control over the sweetness and spices.
- Reduce excess moisture: If your pumpkin puree is watery, gently blot it with paper towels before adding it to the dough. This helps prevent overly cakey cookies.
- Cool the brown butter: Let the browned butter cool slightly before mixing it with the egg so the egg doesn't become scrambled.
- Don't overmix: Once the flour is added, mix just until the ingredients are combined. Overmixing can make the cookies less tender.
Nutrition Facts
- Calories: 160 kcal
- Total Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 25 mg
- Sodium: 115 mg
- Total Carbohydrates: 21 g
- Dietary Fiber: 1 g
- Total Sugars: 12 g
- Protein: 2 g