Description
Delight in these soft and flavorful Pumpkin Brown Butter Cookies, perfectly spiced with cinnamon and nutmeg. Featuring the nutty richness of brown butter combined with moist pumpkin puree, these cookies are an ideal treat for the fall season or any cozy gathering.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (115 g) brown butter, cooled
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1 cup (240 g) pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Brown the Butter: In a saucepan over medium heat, melt and cook the butter until it turns golden brown and releases a nutty aroma, then remove from heat and let it cool.
- Mix Wet Ingredients: In a large bowl, combine the cooled brown butter with granulated sugar and brown sugar, mixing until smooth. Add pumpkin puree and vanilla extract, stirring to blend evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of the leavening agent and spices.
- Form the Dough: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing and developing gluten.
- Prepare for Baking: Drop rounded tablespoons of dough onto a baking sheet lined with parchment or a silicone mat, spacing them about 2 inches apart to allow for spreading.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges turn golden and the centers are firm.
- Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely for optimal texture.
Notes
- Allow the butter to brown carefully without burning; remove it from heat once it turns golden and fragrant.
- Do not overmix the dough to keep the cookies tender and soft.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and ensure even baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
