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Brown butter pumpkin cookies pinterest

Brown Butter Pumpkin Cookies

These brown butter pumpkin cookies combine the cozy warmth of fall spices with the rich complexity of browned butter for a cookie that's both familiar and excitingly different. Browning the butter increases flavor compounds by up to 40%, creating a nutty, caramelized depth that transforms ordinary pumpkin cookies into extraordinary treats.
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Prep Time 25 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 175 kcal

Equipment

  • Light-colored saucepan
  • Electric Mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper
  • Wire Cooling Rack

Ingredients
  

For the cookies

  • 1 cup unsalted butter 2 sticks
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling

For the maple glaze (optional)

  • 2 cups powdered sugar
  • 3-4 Tbsp pure maple syrup
  • 1-2 Tbsp milk
  • 1 pinch salt

Instructions
 

  • Place butter in a light-colored saucepan over medium heat. As it melts, the butter will begin to foam and sizzle. Stir occasionally, scraping the bottom to prevent burning. After about 5-7 minutes, when the butter is amber-colored with toasty bits at the bottom, remove from heat immediately and transfer to a heat-proof bowl. Let cool for 10 minutes.
  • While the butter cools, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
  • In a large mixing bowl, combine the cooled brown butter (including all browned bits), brown sugar, granulated sugar, and maple syrup. Beat with an electric mixer on medium speed until well combined and slightly lighter in color, about 2 minutes.
  • Beat in the egg, egg yolk, and vanilla extract until fully incorporated. Then add the pumpkin puree, mixing until smooth. The mixture might look slightly curdled—this is normal!
  • Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 12-14 minutes, until the edges are set but the centers still look slightly underdone. Don't overbake!
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • If using the maple glaze, whisk together powdered sugar, maple syrup, milk, and salt until smooth. Adjust consistency with additional milk or powdered sugar as needed.
  • Once cookies are completely cool, drizzle or spread the maple glaze over the tops. Let the glaze set for about 20 minutes before serving or storing.

Notes

- For gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend
- For dairy-free: Use plant-based butter sticks (though the browning process may differ)
- Spice alternatives: Substitute 2 teaspoons of pumpkin pie spice for the individual spices
- Add chocolate chips, chopped nuts, or dried cranberries for delicious variations
- The dough can be made ahead and refrigerated for up to 3 days, or frozen portioned for up to 2 months

Nutrition

Calories: 175kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 120mgFiber: 1gSugar: 14g
Keyword Pumpkin Cookies, Brown Butter, Fall Baking, Maple Glaze, Autumn Dessert
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