Description

Experience the cozy essence of fall with these Irresistible Pumpkin Brown Butter Cookies. Soft and chewy, they combine warm spices, nutty brown butter, and pumpkin puree for a delightful treat that’s perfect for gatherings or quiet moments at home. These cookies are sure to become a seasonal favorite, offering a sophisticated twist on classic flavors.

Ingredients

Scale

1 cup canned pumpkin puree
1/2 cup unsalted brown butter (prepared)
2 cups all-purpose flour
1/2 cup dark brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a saucepan, melt unsalted butter over medium heat until golden brown and nutty; let cool slightly.
Combine pumpkin puree, dark brown sugar, granulated sugar, and eggs in a bowl; mix until smooth.
Gradually add the cooled brown butter while mixing until well combined.
In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and ginger; slowly incorporate into the wet mixture until just combined.
Scoop rounded balls of dough onto prepared baking sheets about two inches apart.
Bake for 12-15 minutes or until edges are lightly golden; cool on wire racks before serving.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 150
Sugar: 9g
Sodium: 70mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: - Use fresh spices for an enhanced flavor experience. - Chilling the dough for an hour can yield thicker cookies. - Store in an airtight container at room temperature for up to one week or freeze for longer preservation.