Description
These Brown Butter Pumpkin Cookies are a perfect fall treat featuring rich browned butter, warm pumpkin spices, and a soft, chewy texture. Coated with a cinnamon-sugar topping, these cookies combine the comforting flavors of pumpkin pie spice with a buttery depth, ideal for seasonal baking and sharing.
Ingredients
Butter and Wet Ingredients
- 1 cup (220 g) unsalted butter
- 1 1/2 cups (290 g) brown sugar, packed
- 1 large egg yolk
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup (130 g) pumpkin puree
Dry Ingredients
- 2 1/2 cups (330 g) all-purpose flour, scooped and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
Topping
- 3 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
- Brown Butter: In a pan over medium heat, melt 1 cup of unsalted butter. Stir continuously for a few minutes until the butter turns a golden brown color and emits a nutty aroma. Remove it from the heat immediately to prevent burning.
- Cool Butter: Pour the browned butter into a dish and place it in the refrigerator for 15 minutes to cool. Do not leave it in the fridge longer than 30 minutes to avoid it hardening too much.
- Whisk Dry Ingredients: In a medium mixing bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk these dry ingredients thoroughly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together 1 1/2 cups packed brown sugar and the cooled browned butter until smooth. Then add the egg yolk, 1/4 cup maple syrup, 2 teaspoons vanilla extract, and 1/2 cup pumpkin puree. Whisk until the mixture is uniform and smooth.
- Add Dry to Wet Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep cookies tender. Refrigerate the cookie dough for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal and cleanup.
- Prepare Topping: In a small bowl, mix together 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 teaspoon cinnamon to create the cinnamon-sugar topping.
- Form Cookie Balls and Coat with Topping: Using a large cookie scoop, form dough balls. Drop each dough ball into the cinnamon-sugar topping and roll to coat evenly.
- Bake Cookies: Place six coated cookie balls on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 12 minutes or until the edges are lightly golden.
- Cool Cookies: Remove the cookies from the oven and let them rest on the baking sheet for a few minutes to firm up.
- Transfer to Cooling Rack: Carefully transfer the cookies to a wire cooling rack to cool completely before serving or storing.
Notes
- Be careful not to burn the butter while browning. It should be a golden brown with a nutty aroma.
- Do not refrigerate the browned butter for too long or it will harden and be difficult to mix.
- Chilling the dough helps in preventing the cookies from spreading too much during baking.
- Use parchment paper to prevent sticking and for easy cleanup.
- Cookies are best enjoyed within a few days, stored in an airtight container at room temperature.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
