Description
Dive into the flavors of autumn with these Irresistible Pumpkin Brown Butter Cookies. Each bite offers a warm, chewy texture infused with the rich essence of brown butter and pumpkin puree, complemented by a hint of cinnamon and nutmeg. Perfect for cozy gatherings or quiet afternoons, these cookies are ideal for sharing—or enjoying solo with your favorite hot beverage. Get ready to savor the season with this delightful treat that will leave you craving more!
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 cup pumpkin puree
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium saucepan, melt the unsalted butter over medium heat until it turns golden brown and emits a nutty aroma; remove from heat and let cool slightly.
- In a large bowl, whisk together the browned butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
- In another bowl, mix the flour, baking soda, and cinnamon. Gradually combine this with the wet ingredients until just mixed.
- If using nuts, gently fold them into the dough.
- Drop tablespoon-sized portions onto prepared baking sheets about two inches apart. Bake for 12-15 minutes until edges are golden but centers remain soft. Cool on racks before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Don’t overmix the cookie dough to maintain tenderness. For extra flavor, consider adding chocolate chips or spices like nutmeg or ginger. Store cookies in an airtight container at room temperature for up to one week or freeze for three months.