Brown Butter Pumpkin Cookies
Highlighted under: Sweet Treats
I had a can of pumpkin sitting in my pantry that I needed to use up and it was one of those chilly fall afternoons when I just wanted something warm and comforting. After rummaging through my cabinets, I ended up with these brown butter pumpkin cookies. The idea was to turn that pumpkin into something delicious and cozy to go alongside my afternoon coffee. It took a little experimenting, but I'm thrilled with how they turned out.
Not too long ago, I tried making these cookies but completely forgot to brown the butter first. I simply melted it and mixed it in, thinking it would still be delicious. Well, they turned out flat and kind of sad. After I did a little research, I learned that browning the butter really brings out those nutty flavors that make these cookies so special.
Now, I make sure to brown the butter every time, letting it cool just a bit before mixing it in. The process adds a bit of depth and warmth to the cookies that I can’t skip anymore. They come out soft and slightly chewy, with a beautiful golden hue that just screams fall.
Key Technique for Brown Butter Pumpkin Cookies
Brown butter is the heart of these cookies. It adds a rich, nutty flavor that makes them so special. To achieve that gorgeous golden color, keep a close eye on the butter as it melts. Once it starts foaming and you notice those little brown bits forming at the bottom, it’s almost done. Just make sure you don’t walk away—those few minutes can make a big difference between perfect brown butter and burnt butter.
Cooling the brown butter before mixing it with the sugars is really important. It helps to ensure that your dough doesn’t become too greasy. If you’re in a rush, I’ve found that letting the butter cool for about 10 minutes works just fine. Honestly, I sometimes skip this step, especially if I'm a bit impatient, and they still turn out delicious.
Swaps & Substitutions
If you’re missing any of the spices like nutmeg or ginger, don’t stress. Cinnamon alone gives a lovely flavor, and you can add a bit extra to compensate. Also, for those who aren’t huge fans of pumpkin, I’ve tried using unsweetened applesauce in the same quantities, and it gave a nice texture, though the taste changes a bit.
Butter fat content can also impact your cookies. If you can’t find unsalted butter, salted butter can work too—just cut back a pinch on the salt in the recipe. And if you're out of brown sugar, a mix of granulated sugar and a tablespoon of molasses will do the trick too.
Ingredients
Gather these ingredients to make your cookies. Don’t forget to set your butter aside to brown first!
Brown Butter Pumpkin Cookies Ingredients
- 1 cup unsalted butter (Kerrygold recommended)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup chocolate chips (optional)
Double-check to make sure you have everything before you start.
Instructions
Now, let’s get baking! Make sure to preheat your oven while you prepare your dough.
Brown the Butter
In a saucepan over medium heat, melt your butter and continue to cook it, stirring frequently, until it turns a lovely golden brown and smells nutty, about 5-7 minutes. Make sure to keep an eye on it so it doesn’t burn. Remove it from the heat and let it cool a bit.
Mix the Wet Ingredients
In a large bowl, whisk together the brown sugar, granulated sugar, and the cooled brown butter until smooth. Mix in the egg, vanilla extract, and pumpkin puree until well combined. It should feel creamy and slightly thicker.
Combine the Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Don’t overmix or your cookies may become tough.
Add Chocolate Chips
If you’re using chocolate chips, fold them in now. They add a nice sweet touch that balances out the spices, but you can leave them out if you want.
Bake Your Cookies
Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 350°F for 10-12 minutes, or until the edges are golden. They may look a little underdone in the middle but will firm up as they cool.
Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Enjoy them warm or store them in an airtight container for a few days—if they last that long!
Clean up your workspace and treat yourself to a cookie (or two) once they’re cool!
What to Serve with Brown Butter Pumpkin Cookies
These cookies shine on their own but pair wonderfully with a cup of warm spiced chai or a rich dark coffee. If you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream makes for a cozy dessert option. I even like to crumble a few cookies on top of ice cream for that perfect mix of textures.
Make-Ahead Tips
You can prepare the dough ahead of time and keep it in the fridge for up to 3 days. Just wrap it tightly in plastic wrap. When you're ready to bake, let the dough sit out for about 10 minutes to soften slightly before scooping and baking. If you want to freeze them, scoop the dough onto a baking sheet lined with parchment, freeze until solid, then transfer to a bag for up to a month. Just bake them for an extra couple of minutes straight from the freezer.
Questions About Recipes
→ Can I use canned pumpkin pie filling instead of pumpkin puree?
You can, but I wouldn't recommend it. The pie filling comes pre-spiced and sweetened, which can throw off the balance of flavors in the cookies.
→ How do I store these cookies?
After they cool, store them in an airtight container at room temperature. They’ll usually stay fresh for about a week, but good luck keeping them around that long!
→ Can I freeze the cookie dough?
Absolutely! It freezes well. Just scoop it into balls, flash freeze on a baking sheet, then transfer to a freezer bag. You can bake them straight from frozen; just add a couple of extra minutes.
→ What can I substitute for the brown sugar?
You could use more granulated sugar, but it won’t have the same rich molasses flavor. If you have molasses on hand, you can mix some into white sugar to make a brown sugar substitute!
Brown Butter Pumpkin Cookies
Created by: The Simplecooktips Team
Recipe Type: Sweet Treats
Skill Level: easy
Final Quantity: 24.0
What You'll Need
Brown Butter Pumpkin Cookies Ingredients
- 1 cup unsalted butter (Kerrygold recommended)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup chocolate chips (optional)
How-To Steps
In a saucepan over medium heat, melt your butter and continue to cook it, stirring frequently, until it turns a lovely golden brown and smells nutty, about 5-7 minutes. Make sure to keep an eye on it so it doesn’t burn. Remove it from the heat and let it cool a bit.
In a large bowl, whisk together the brown sugar, granulated sugar, and the cooled brown butter until smooth. Mix in the egg, vanilla extract, and pumpkin puree until well combined. It should feel creamy and slightly thicker.
In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Don’t overmix or your cookies may become tough.
If you’re using chocolate chips, fold them in now. They add a nice sweet touch that balances out the spices, but you can leave them out if you want.
Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 350°F for 10-12 minutes, or until the edges are golden. They may look a little underdone in the middle but will firm up as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Enjoy them warm or store them in an airtight container for a few days—if they last that long!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 167
- Total Fat (g): 7.8
- Saturated Fat (g): 4.9
- Cholesterol (mg): 27
- Sodium (mg): 76
- Total Carbohydrates (g): 23.8
- Dietary Fiber (g): 0.7
- Sugars (g): 10.5
- Protein (g): 2