BROWN BUTTER PUMPKIN COOKIES
Savor the flavors of autumn with our delectable Brown Butter Pumpkin Cookies. These soft, moist treats are lovingly crafted with rich, nutty brown butter and the comforting essence of pumpkin spice. Each bite is a taste of seasonal delight, perfect for cozy moments and sweet cravings.
MAKING THE BATTER
Elevate your cookie game with our Brown Butter Pumpkin Cookies! These tender, melt-in-your-mouth delights blend the nutty notes of brown butter with the warm, comforting taste of pumpkin. Perfect for snacking, sharing, or gifting, these cookies are a taste of autumn you won’t want to miss.
Ingredients you need:
- Brown butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Pumpkin puree
- Flour
- Baking soda
- Spices
TIPS AND TRICKS:
- Underbake them: Always make sure to keep an eye on the oven especially in the first batch, to know the perfect amount of time you need to leave them in the oven.
- Never overmix the dough: After incorporating the dry ingredients into the wet mixture, it’s important to exercise caution with overmixing. Excessive mixing can trigger the formation of gluten in your cookies, resulting in a less desirable tough and chewy texture. The moment you no longer see any visible streaks of flour, cease mixing to ensure the perfect cookie consistency.
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BROWN BUTTER PUMPKIN COOKIES
Ingredients
For the batter
- 1/2 cup unsalted butter melted
- 1/3 cup pumpkin puree dried
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1 tsp white vinegar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp ginger
For the sugar coating
- 1/3 cup granulated sugar
- 1 tbsp cinnamon
- Pinch of salt
Instructions
- Begin by preheating your oven to 180 degrees and lining a baking sheet with parchment paper. Set it aside.
- Next, mix all the ingredients for the cinnamon sugar blend and set it aside.
- Place your 1/3 cup of pumpkin purée on a sturdy paper towel and press to remove excess moisture. (A tip: bundle it up and squeeze out the excess moisture.)
- In a large mixing bowl, combine the melted butter, the blotted pumpkin purée , and the sugars. Whisk until well combined.
- Now, add the egg yolk and vanilla extract, and mix thoroughly.
- Integrate the flour, baking soda, lemon juice, salt, and spices. Keep mixing until a soft dough forms, ensuring there are no visible streaks of flour left.
- Utilize a 1-ounce cookie scoop to portion out dough balls. First, roll them in the cinnamon sugar mixture to coat evenly, and then place them about 2 inches apart on the prepared cookie sheet.
- Bake the cookies for 10 to 12 minutes, or until they puff up and set around the edges but remain slightly undercooked in the center. Be cautious not to overbake.
- Allow the cookies to cool before indulging in their delightful flavors. Enjoy!