Browned Butter Pumpkin Cookies
These Browned Butter Pumpkin Cookies are soft, chewy, and full of cozy fall flavor. The nutty richness of browned butter pairs perfectly with the pumpkin and warm spices. Each cookie has a chewy center with slightly crisp edges, making them completely irresistible. Best of all, they require no chill time and can be made without a mixer, so they’re quick and easy to whip up anytime.
Equipment
- Large Baking Sheet
Ingredients
- ½ cup unsalted butter
- ¼ cup light brown sugar packed
- ½ cup granulated white sugar
- 1 large egg yolk
- 2 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 cup all purpose flour spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar *see notes
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ⅓ cup cinnamon sugar
Instructions
- Melt butter in a small saucepan over medium-low heat. Cook, stirring occasionally, until butter starts to foam and turn brown, about 10 minutes.
- Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of ½ cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.
- Over a small bowl place the pumpkin puree in several layers of cheesecloth or paper towels and press gently to remove the extra liquid until 1 cup of pumpkin puree gets reduced to ⅓ cup.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and spices. Set aside.
- In a large mixing bowl, whisk together the both sugars and cooled brown butter. It should look like clumpy wet sand.
- Whisk in the egg yolk, molasses, vanilla, and pumpkin(blotted) until smooth.
- Add the dry ingredients and fold them into the wet to form a dough. Using a 1.5 inch (~2.5- 3 tablespoons) cookie scoop, portion out the dough and drop each piece into the cinnamon sugar, tossing to coat. The dough will be soft but not sticky.Place onto the baking sheet, spaced about 2-3 inches apart from each other.
- Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
- Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
Notes
- If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15-20 minutes until thickened. This can happen sometimes if the butter is too warm at the start.
- Make sure to remove the extra liquid from the pumpkin puree. It should feel pretty dry when it’s ready to use. Leaving too much moisture in the pumpkin will give you a puffier cookie.
- If your butter is too warm, the cookies will spread way too much. Make sure the butter is cooled to room temperature.
- If you cant find cream of tartar you can skip it. The cookies would still be delicious without it.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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