Amazing Brown Butter Pumpkin Cookies: 10-12 Minute Bake
These Brown Butter Pumpkin Cookies are a delightful fall treat. The nutty notes of brown butter perfectly complement the warm spices and sweet pumpkin, creating a cookie that’s both comforting and delicious. Chloe and Liam from Cookery Courier share this recipe, which is designed to be easy to make and perfect for sharing love through food.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: 30 minutes
- Yield: Approximately 24-30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Optional: 1 cup chopped pecans or white chocolate chips
Instructions
- Melt the butter in a light-colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty. Immediately pour the browned butter into a heatproof bowl to stop the cooking. Let it cool slightly.
- In a large bowl, cream together the cooled browned butter, granulated sugar, and light brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- If using, stir in chopped pecans or white chocolate chips.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper. Leave about 2 inches between cookies.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and lightly golden. The centers may still look slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to watch the butter carefully when browning to prevent burning.
- For an extra festive touch, you can sprinkle the tops of the cookies with a little extra cinnamon sugar before baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Find it online: https://cookerycourier.com/brown-butter-pumpkin-cookies/