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Brown Butter Pumpkin Cookies: Julian’s 2 Amazing Chewy Fall Cookies

Brown Butter Pumpkin Cookies
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These brown butter pumpkin cookies are a delightful autumn treat. The nutty depth of brown butter perfectly complements the warm spice of pumpkin. They are soft, chewy, and bursting with seasonal flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin puree
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • Optional: ½ cup chopped pecans or walnuts
  • Optional: ½ cup chocolate chips or white chocolate chips

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty brown color and smells fragrant. Immediately pour into a heatproof bowl to stop the cooking. Let cool slightly.
  2. In a large bowl, cream together the softened brown butter, granulated sugar, and light brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. If using, stir in the chopped nuts and/or chocolate chips.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps the cookies hold their shape.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  10. Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra festive touch, you can sprinkle the tops of the cookies with a little extra cinnamon sugar before baking.
  • These cookies store well in an airtight container at room temperature for up to 3 days.
  • If you don’t have a light-colored saucepan, you can use a darker one, but be extra vigilant to watch the butter’s color to avoid burning.

Nutrition

Find it online: https://magazinemeal.com/brown-butter-pumpkin-cookies/