Chewy Brown Butter Pumpkin Cookies

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5 from 1 vote

Chewy Brown Butter Pumpkin Cookies

Rich and chewy brown butter pumpkin cookies.

Prep Time20

Cook Time15

Cooling Time20

Total Time55

Course: Dessert

Cuisine: Dessert

Keyword: cookies, gluten-free, pumpkin

Servings: cookies

Calories: 243kcal

Author: Jennifer Soltys

Equipment

Ingredients

Cookies

1 cup butter unsalted
1 ½ cup brown sugar
1 egg yolk
3 tbsp maple syrup
1 tsp vanilla extract
⅓ cup Pure Pumpkin
2 ¼ cup flour gluten-free if preferred
1 tsp baking powder
¼ tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
½ tsp salt

Sugar + Spice Coating

2 tbsp brown sugar
2 tbsp sugar
¼ tsp pumpkin pie spice

Instructions

To brown the butter, place one cup of butter in a medium skillet over medium heat. Stir frequently until the butter turns an amber color, then promptly remove the skillet from the heat.
1 cup butter
Pour the browned butter into a glass measuring cup and refrigerate for 15-20 minutes to cool. If you need to speed up the process, you can place the glass measuring cup over a bowl of ice until it reaches room temperature.
Preheat your oven to 350℉ and line a baking sheet with parchment paper.
In a medium bowl, mix together brown sugar and browned butter. Stir in the egg yolk, maple syrup, vanilla, and pumpkin purée.
1 ½ cup brown sugar, 1 egg yolk, 3 tbsp maple syrup, 1 tsp vanilla extract, ⅓ cup Pure Pumpkin
Add the remaining dry ingredients and mix until fully incorporated.
2 ¼ cup flour, 1 tsp baking powder, ¼ tsp baking soda, 1 tsp pumpkin pie spice, 1 tsp cinnamon, ½ tsp salt
In a small bowl, combine brown sugar, granulated sugar, and pumpkin pie spice.
2 tbsp brown sugar, 2 tbsp sugar, ¼ tsp pumpkin pie spice
Use a two-ounce cookie scoop to portion out the dough and roll it into balls with your hands. Roll each ball in the sugar and spice mixture until it is fully coated.
Place the coated dough balls onto the prepared baking sheet and lightly flatten them with your hand or the bottom of a measuring cup.
Bake the cookies in the preheated oven for 12-15 minutes. Leave them on the baking sheet for an additional five minutes before transferring them to a wire rack to cool completely. Enjoy!

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