Brown Butter Pumpkin Cookies 1 Secret to Softness
Soft pumpkin cookies with nutty brown butter. Perfect for fall baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Brown the butter in a saucepan over medium heat. Stir until golden and nutty. Let cool.
- In a large bowl, mix browned butter, granulated sugar, and brown sugar.
- Add pumpkin puree and egg. Stir until smooth.
- In another bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture. Stir until just combined.
- Chill dough for 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop dough into 1.5-tablespoon balls. Place 2 inches apart.
- Bake for 10-12 minutes until edges are set. Cool on sheets for 5 minutes, then transfer to wire rack.
Notes
- Chilling the dough prevents spreading.
- Use pure pumpkin puree, not pumpkin pie filling.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg