Brown Butter Pumpkin Cookies
Rich pumpkin brown butter cookies with plenty of spices and sugar
Servings 12
Ingredients
- 1/2 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1/4 cup white sugar
- 1 egg
- 1 1/2 sticks unsalted butter
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 1/4 cups brown sugar
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
Instructions
- In a large stockpot, cook pumpkin puree with flour, maple syrup, pumpkin pie spice, and sugar for 5-10 minutes over medium heat until thickened. Remove from heat.
- In a separate stockpot, brown butter until golden and toasted. Add your ground cinnamon, ground ginger, and ground nutmeg. Strain to remove any burnt bits and let cool slightly.
- Add your brown butter, egg, and brown sugar to your pumpkin puree mixture.
- In a large bowl combine flour, baking soda, baking powder, and salt.
- Add flour mixture to pumpkin mixture with a wooden spoon. Mixture should be stiff and thick. Place in the fridge to chill for 2-3 hours.
- Preheat oven to 350°F. Scoop 10-12 large balls of cookie dough onto parchment-lined baking sheets. The balls should be the size of a meatball, or about 1/3 cup.
- Sprinkle tops with sea salt and bake for 15-20 minutes. Cool for 30 minutes and transfer to a wire rack.
Notes
- You can make your own pumpkin puree by roasting a whole pumpkin, split in half, for 30-40 minutes at 400°F. Canned pumpkin typically is more concentrated and may have more flavor.
- You can turn these into pumpkin spice latte cookies by adding espresso powder to your brown butter mixture! Try about a teaspoon and a half to start, but if you like more coffee flavor, try 2-3 tsps.
- If you live in a humid place, keep these in the fridge, as the pumpkin makes them more soft than most cookies after sitting out.