There’s something magical about cookies fresh from the oven, especially when they bring together the warm notes of brown butter and the comforting, spicy flavor of pumpkin. These delightful treats are a wonderful blend of soft and chewy textures with just the right amount of sweetness, making them a favorite for fall gatherings and cozy nights in. They remind me of crisp autumn days, with the leaves turning colors and a warm drink in hand. Bake these cookies, and you’ll create a batch that delights both children and adults alike.
Why you’ll love this dish
These cookies embody the essence of fall with their spiced pumpkin flavor and the nuttiness of brown butter. Each bite is a harmonious blend of chewy cookie perfection enhanced by the slight crispness from the sugar coating. Many people who’ve tasted these say it perfectly captures the vibe of autumn.
"I can’t believe how much flavor there is! These are the best cookies I’ve made all season!"
Beyond their delightful flavor, they are surprisingly easy to whip up, allowing you to enjoy baking without spending all day in the kitchen. Whether for a holiday gathering, a cozy get-together, or just as a treat for yourself, these cookies shine brightly on any occasion.
How it comes together
Making these cookies is simple yet rewarding. You start by browning the butter, an essential step that elevates the flavor. Next, combine the dry ingredients and the pumpkin until a cohesive dough forms. After letting the dough chill for a bit, roll it in cinnamon sugar and bake to golden perfection.
Prep Time: 15 min | Cook Time: 12-15 min | Total Time: 30 min
What you’ll need
- 1 cup unsalted butter, browned
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¼ cup sugar, for rolling
- 1 tablespoon cinnamon, for rolling
Step-by-step instructions
- Start by browning the unsalted butter in a medium saucepan over medium heat, stirring frequently, until it turns a lovely golden brown color and smells nutty. Remove it from the heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter, sugar, brown sugar, and pumpkin puree. Mix until well blended.
- Add in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, and salt.
- Gradually combine the dry mixture into the wet mixture until just combined. Chill the dough for about 30 minutes.
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Scoop out the chilled dough, roll it into balls, and coat each ball with the cinnamon sugar mixture.
- Place cookies on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Best ways to enjoy it
These cookies are delicious on their own, but they also pair beautifully with a cup of freshly brewed coffee or a spiced chai tea. For a sweet treat, consider serving them with a scoop of vanilla ice cream on top. They also make a lovely addition to dessert trays for gatherings or gifts in a pretty cookie jar.
Storage and reheating tips
Store these cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze well! Just place them in a zip-top bag, and they can last up to three months in the freezer. To enjoy, thaw at room temperature and reheat in the oven for a couple of minutes to regain that delicious soft texture.
Helpful cooking tips
To achieve perfect brown butter, keep a close watch as it transitions from melted to brown; it can go from perfect to burnt quickly! Using room temperature ingredients can also help your cookies bake evenly. If the dough feels too sticky after chilling, you can lightly flour your hands before rolling them into balls.
Creative twists
Feel free to customize these cookies! Add in white chocolate chips or crushed pecans for added texture. For a vegan version, swap out pumpkin puree for applesauce and use plant-based butter. You could also mix in a bit of chopped candied ginger for an extra zing.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree since pumpkin pie filling contains added sugars and spices, which can alter the texture and flavor of the cookies.
How do I ensure my cookies stay chewy?
Avoid overbaking! Take them out when they are just set and still slightly soft in the center; they will continue to firm up as they cool.
Is there a substitute for cream of tartar?
If you don’t have cream of tartar, you can replace it with one teaspoon of baking powder, but this may slightly alter the cookies’ texture.
Enjoy making these delicious cookies, and may they add warmth and flavor to your autumn treats!
Print
Brown Butter Pumpkin Cookies
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delightful cookies blending warm brown butter and spiced pumpkin flavors, perfect for fall gatherings.
Ingredients
- 1 cup unsalted butter, browned
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¼ cup sugar, for rolling
- 1 tablespoon cinnamon, for rolling
Instructions
- Start by browning the unsalted butter in a medium saucepan over medium heat, stirring frequently, until it turns a lovely golden brown color and smells nutty. Remove it from the heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter, sugar, brown sugar, and pumpkin puree. Mix until well blended.
- Add in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, and salt.
- Gradually combine the dry mixture into the wet mixture until just combined. Chill the dough for about 30 minutes.
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Scoop out the chilled dough, roll it into balls, and coat each ball with the cinnamon sugar mixture.
- Place cookies on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies can be frozen for up to three months. Thaw at room temperature and reheat in the oven for a few minutes to regain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, pumpkin, fall, dessert, brown butter