Description
Delight in the warm, rich flavors of Pumpkin Brown Butter Cookies, a perfect seasonal treat. These soft, spiced cookies combine nutty browned butter with smooth pumpkin puree and aromatic spices, creating a moist and flavorful bite that’s ideal for autumn or any time you crave a comforting dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (240 g) pumpkin puree
- 1/2 cup (115 g) brown butter, cooled
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1 teaspoon vanilla extract
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and develops a nutty aroma. Remove from heat and let cool.
- Mix Wet Ingredients: In a large bowl, combine the cooled brown butter with granulated sugar and brown sugar. Stir together until smooth and well blended. Add the pumpkin puree and vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the spices and leavening.
- Mix Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring gently to combine everything without overmixing.
- Prepare for Baking: Scoop rounded balls of dough and drop them onto a baking sheet lined with parchment paper or a non-stick surface, spacing them about 2 inches apart to allow spreading.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes until the edges turn golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up to the perfect texture.
Notes
- For extra flavor, consider adding a pinch of ground cloves or ginger to the dry ingredients.
- The brown butter must be cooled adequately to avoid cooking the eggs or breaking the sugar mixture when combined.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- You can freeze the dough balls before baking to enjoy fresh cookies later.
