Chewy Brown Butter Pumpkin Cookies
This Brown Butter Pumpkin Cookie Recipe combines warm spices, pumpkin, and rich brown butter flavor to create the perfect Fall cookie. This is the best soft and chewy pumpkin cookie!
Servings: 20
Ingredients
- 1 cup Butter (browned)
- 1 cup Brown Sugar
- 2/3 cup Sugar
- 1 teaspoon Vanilla
- 2 Tablespoons Real Maple Syrup
- 1 large Egg Yolk
- 1/2 cup Pure Pumpkin Puree (blotted)
- 2 1/3 cups Flour
- 1/2 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice
Cinnamon-Sugar Coating:
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Instructions
- In a light-colored saucepan, melt the butter over medium heat. Once melted, continue cooking, stirring frequently, until it foams and the milk solids turn golden brown and smell nutty (about 5–8 minutes). Be careful not to burn the butter.
- Pour into a large heatproof bowl, scraping in all the brown bits. Add brown sugar and sugar and stir until smooth. Let cool until room temperature, about 20 minutes.
- Stir in vanilla extract and maple syrup. Once it is room temperature, stir in egg yolk.
- Place pumpkin puree on a plate lined with 2–3 layers of paper towels. Gently press with additional paper towels to remove excess moisture. You should end up with about 1/3 cup of pumpkin puree. Stir into the mixture until smooth.
- Fold in flour, cornstarch, baking soda, salt, and pumpkin pie spice. Gently fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain. Do not overmix. If adding chocolate chips, add them now.
- 'Wrap the cookie dough in plastic wrap and chill the cookie dough for 1 hour.
- When ready to bake, preheat the oven to 350°F. In a small bowl, mix sugar, and cinnamon. Scoop the chilled dough into balls (about 2 tablespoons each). Roll each dough ball generously in the sugar-cinnamon coating. Place on a parchment-lined baking sheet, spacing 2 inches apart.
- Bake cookies for 9–11 minutes, until the edges are set and the centers look slightly underbaked — they’ll continue to set as they cool. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If you want to make brown butter pumpkin chocolate chip cookies, add 1 1/2 cups of semi-sweet chocolate chips.
You may skip rolling the cookie dough into cinnamon sugar and sprinkle with cinnamon sugar mixture as soon as you remove the cookies from the oven.
If you want thinner cookies, lightly press down on the cookie dough balls before baking. If you want thicker cookies, leave them as a firm ball.
Nutrition
Calories: 224kcal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 177mg | Potassium: 55mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1251IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg
