Description
Fall is in the air, and nothing says cozy like Brown Butter Pumpkin Cookies. These chewy, gooey delights combine nutty brown butter with warm pumpkin spice and a cinnamon sugar crust—bringing autumn straight into your kitchen!
Ingredients
Scale
- 1 cup unsalted butter (browned and cooled)
- 2/3 cup Libby’s Pumpkin Puree (dried)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tbsp dark brown sugar
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 2/3 cup + 1 tbsp all-purpose flour
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
- Cinnamon sugar (for rolling)
Instructions
- Brown the butter and let it cool to 70–75°F.
- Dry pumpkin puree with paper towels until thick and dough-like.
- Whisk cooled brown butter with granulated sugar and brown sugar.
- Add egg yolks, vanilla, and dried pumpkin; mix well.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt.
- Chill dough for 5 minutes.
- Scoop 3 tbsp dough balls and roll in cinnamon sugar.
- Bake at 350°F (175°C) for 10–12 minutes until edges are golden and centers are soft.
- Cool slightly and enjoy warm for maximum gooeyness.
Notes
Serve with apple cider or chai for the ultimate cozy treat. Drizzle with maple glaze for extra indulgence. If cookies don’t spread, your butter may have cooled too much or pumpkin wasn’t dried enough. Dough balls can be frozen—roll in cinnamon sugar before baking fresh.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: brown butter pumpkin cookies, fall baking, pumpkin spice cookies, chewy cookies