These Brown Butter Pumpkin Cookies are the perfect fall treat. They have a great chewy texture and are loaded with flavors like pumpkin, nutty brown butter, maple, and spices like cinnamon and pumpkin pie spice. Every bite gives you a burst of fall flavor.
What Is Brown Butter
Brown Butter is like butter on steroids. It is a simple process of placing butter in a small saucepan and cooking over medium heat in order to separate the liquid from the solids in the butter. After several minutes of cooking, the solids will sink to the bottom and become darkened and browned. This simple process will enhance the flavor of your recipes by giving them a rich nutty flavor.
Tips For Making Brown Butter
- Be Patient: This process takes time. Once the butter melts, it will take approximately 8 to 10 minutes before it starts browning, but once it starts, it happens rather quickly so keep an eye on it. Once the melted butter starts to foam up stir with a spoon, scraping those brown bits off the bottom of the pan and continue cooking until golden.
- Don’t Over Cook: Once the butter starts to foam, stir with a spoon, scraping the bottom of the pan to mix in the brown bits and make sure they do not burn. You want Brown Butter not burnt butter.
- Cooling: Once the brown butter has formed, pour it into a glass measuring cup to cool. If using this brown butter in a Icing or Frosting place in the refrigerator so that it returns to a solid state, otherwise just let it cool slightly on the counter.
- Evaporation: If you put a cup of butter in a saucepan to brown, don’t expect a cup of brown butter in the end. There will be some evaporation while cooking. Expect to loose approximately 1 tablespoon of liquid from the butter.
Tips For Making Brown Butter Pumpkin Cookies:
- If the dough is too soft, cover with plastic wrap and store in the refrigerator for 30 minutes before forming into balls.
- To scoop out the dough use a medium ice cream scoop. This way your cookies will all be uniform.
- Do not over cook these cookies. Remove them from the oven when they are slightly underdone. They will continue cooking once out of the oven.
- Dark brown sugar contains more molasses then light brown sugar which will create a more moist and chewy cookie.
- I find that canned pumpkin can vary slightly from one brand to another. If you find that the canned pumpkin you are using is very loose, place a piece of paper towel in a strainer and pour the puréed pumpkin on top. This will allow the liquid to drain while leaving the puréed pumpkin behind.
- These cookies make the perfect ice cream sandwich. Just place vanilla ice cream between two cookies and take a bite.
How To Store Brown Butter Pumpkin Cookies:
- If you have any cookies left, the best way to store them would be in an air tight container for up to a week.
- These cookies also freeze well. Place layers of cookies in zip lock bags between wax paper and freeze up to three months.
Brown Butter Pumpkin Cookies
Ingredients:
For The Cookies:
- 2 1/4 Cup all purpose flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1 Teaspoon ground cinnamon
- 1 1/2 Teaspoon pumpkin pie spice
- 1/2 Teaspoon salt
- 1 Cup unsalted butter, browned
- 1 1/2 cup dark brown sugar
- 3 Tablespoons maple syrup
- 1/3 Cup pumpkin puree
- 1 Egg yolk
- 1 1/2 Teaspoon pure vanilla extract
For The Cinnamon Sugar Coating:
- 2 Tablespoons granulated sugar
- 2 Tablespoon brown sugar
- 1 Teaspoon ground cinnamon
Instructions:
- Start by preparing the brown butter. To a small saucepan over medium heat melt the 1 cup of butter until golden in color and brown bits have started to form at the bottom of the pan. Remove from heat and pour into a glass measuring cup making sure to include all the brown bits. Set to the side to cool slightly.
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- In a medium mixing bowl whisk together the all purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt. Set to the side.
- To a large mixing bowl whisk together the dark brown sugar and cooled brown butter and mix until combined. Add the maple syrup, pumpkin puree, egg yolk and pure vanilla extract and continue mixing until completely combined.
- Add the dry ingredients to the wet ingredients and mix together using a rubber spatula until incorporated.
- To make the cinnamon sugar coating, mix together the granulated sugar, brown sugar and cinnamon in a small bowl and set to the side.
- Scoop cookie dough using a medium sized ice cream scoop. Round the dough between the palms of your hands and roll in the cinnamon sugar. Place on prepared baking sheet 2” apart, ( these cookies spread ). Place in the preheated oven and bake for 12 to 15 minutes or until the edges have started to turn golden. Remove from oven and allow to cool slightly before removing from tray. Remove from baking tray and place on a cooling rack to cool completely.
- Enjoy.
