Description
These soft and chewy pumpkin cookies combine the rich, nutty flavor of browned butter with the warm spices of pumpkin pie spice and cinnamon. Perfectly balanced with a hint of maple syrup and vanilla, these cookies offer a delightful fall treat that’s tender on the inside with a gently crisp exterior rolled in a spiced sugar coating.
Ingredients
Scale
Brown Butter Cookie Dough
- ¾ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup white sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- ¼ cup pumpkin puree (100% pumpkin, not pie filling)
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt (Diamond Crystal Kosher Salt preferred)
Pumpkin Pie Sugar Coating
- ½ cup white sugar
- ½ tablespoon pumpkin pie spice
Instructions
- Brown the butter: In a small saucepan over medium-low heat, melt the butter. Once melted, increase heat to medium and continue cooking while stirring, allowing the butter to foam and then brown, releasing a nutty aroma, about 2-3 minutes. Immediately pour the browned butter into a medium mixing bowl and let it cool completely.
- Combine sugars and liquids: Once the browned butter has cooled, whisk in the light brown sugar, white sugar, and maple syrup until well combined.
- Add egg yolk and flavorings: Whisk in the egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth and uniform.
- Mix dry ingredients: In a separate large bowl, whisk together all-purpose flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and ground cinnamon to ensure even distribution of spices and leavening agents.
- Form the dough: Fold the dry ingredients gently into the wet ingredients until a cohesive dough forms. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for 30 minutes to help the cookies hold shape during baking.
- Prepare baking sheets: While the dough chills, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy clean-up and to prevent sticking.
- Scoop and coat dough balls: Using a large cookie scoop or spoon, portion out dough balls about 2 tablespoons each. In a small bowl, whisk together the white sugar and pumpkin pie spice. Roll each dough ball thoroughly in the spiced sugar mixture to coat.
- Arrange and bake: Place the coated dough balls on the prepared baking sheets, spacing them 3-4 inches apart to allow for spreading. Bake in the preheated oven for 10-14 minutes; cookies should have set edges but centers will appear slightly underbaked for optimal softness.
- Cool and store: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Store baked cookies in an airtight container at room temperature for up to 1 week. Unbaked dough balls can be frozen for up to 2 months and baked directly from frozen adding 1-2 extra minutes to baking time.
Notes
- Butter: Using European-style butter enhances the richness and flavor of these cookies.
- Salt: If kosher salt is unavailable, use half the amount of fine salt as an alternative. The recipe calls for Diamond Crystal Kosher Salt; avoid using Morton Kosher Salt as it is saltier and coarser.
- Pumpkin: Ensure to use 100% pure pumpkin puree and not pumpkin pie filling which contains added sugars and spices.
- Storage: Store baked cookies in an airtight container at room temperature for up to 1 week. Freeze unbaked dough balls for up to 2 months; bake directly from frozen adding extra baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
