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Pumpkin Cookies

Brown Butter Pumpkin Cookies

Course Dessert
Prep Time 30 minutes
Cook Time 13 minutes

Ingredients

Cookies

  • 1 cup Unsalted butter
  • 1 1/2 cups Dark brown sugar, packed
  • 1 Lg. egg yolk
  • 3 Tbsp Real maple syrup
  • 1 tsp. Vanilla extract
  • 1/3 cup Pumplin puree
  • 2 1/4 cups All-purpose flour
  • 1 tsp. Baking soda
  • 1/2 tsp. Baking powder
  • 1/2 tsp. Salt
  • 1 1/2 tsp. Pumpkin pie spice
  • 1/2 tsp. Ground cinnamon

Sugar Coating

  • 2 Tbsp. Brown sugar
  • 2 Tbsp. Granulated sugar
  • 1 tsp. Ground cinnamon

Instructions

Make the Brown Butter

  1. Melt 1 cup of butter over medium heat in a sauce pan. Stir until it reaches a rich amber color and the milk solids have turned dark brown and sunk to the bottom of the pan.

  2. Remove front heat and pour into a measuring cup. Be sure to get all the dark bits at the bottom of the pan. The hold a lot of the rich flavor you need in this recipe. You should have just under a cup of brown butter. Chill in the fridge for about 20-25 minutes. Do not let it solidify.

Make the Cookie Dough

  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.

  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

  3. In a large mixing bowl, whisk together the brown sugar and cooled brown butter until completely combined.

  4. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.

  5. Add in all of the dry ingredients and use a rubber spatula to fold into the batter.

  6. In a small bowl, make the sugar coating. Mix together the sugars and cinnamon until combined.

  7. Use a large cookie scoop or 1/4 measuring cup and scoop out the dough into balls. Drop into the cinnamon sugar mixture and coat. The dough should be soft but not sticky.

  8. Place onto the baking sheet, spaced about 3 inches apart. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.

  9. Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.

  10. Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Allow the cookies to cool, then enjoy! Optional- sprinkle a tiny amount of sugar on top for a bit of sparkle.

Recipe Notes

Store cookies in an air-tight container at room temperature for up to a week.