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January 11, 2024
BROWN BUTTER PUMPKIN COOKIES
Enjoy the flavors of fall with our delicious Pumpkin Brown Butter Cookies. These soft, moist cookies are lovingly made with rich brown butter and the comforting essence of pumpkin spice. Every bite is a taste of seasonal delight, perfect for moments of relaxation and sweet cravings.
MAKE THE PASTRY
Step up your cookie game with our Pumpkin Brown Butter Cookies! These soft, melt-in-your-mouth treats combine the delicious notes of brown butter with the warm, comforting flavor of pumpkin. Perfect for eating, sharing, or gifting, these cookies are a fall treat you won’t want to miss.
Ingredients needed:
- Brown butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Pumpkin puree
- Flour
- Baking soda
- Spices
TIPS FOR THE BEST COOKIES
- 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 adding the dry ingredients to the wet mixture, it is important to be careful not to overmix. Overmixing can cause gluten to form in your cookies, resulting in a firm, chewy texture that is less than desirable. When you no longer see any visible traces of flour, stop mixing to ensure the perfect consistency of the cookies.
How to Store & Freeze Brown Butter Pumpkin Cookies
- Regarding room temperature: Store in an airtight container for up to 5 days.
- In the fridge: Keeps for 1 week but let them come to room temp before eating.
- In the freezer: Freeze cookie dough balls for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
BROWN BUTTER PUMPKIN COOKIES
Enjoy the flavors off all with our delicious Pumpkin Brown Butter Cookies. These soft, moist cookies are lovingly made with rich brown butter and the comforting essence of pumpkin spice.
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!
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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