Description
These chewy pumpkin spice cookies with brown butter are an absolute fall dream. Featuring warm spices, rich pumpkin, and the irresistible nutty notes of brown butter, they’re easy to make and utterly delicious.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ½ cup pumpkin puree (100% pure, not pie filling)
- 1 large egg
- 1 large egg yolk
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Brown the Butter: In a light-colored saucepan, melt butter over medium heat. Cook, stirring, until it foams, turns golden brown, and nutty bits appear at the bottom. Immediately pour into a heatproof bowl to cool slightly.
- Combine Wet Ingredients: To the slightly cooled brown butter, add brown sugar and granulated sugar; whisk until smooth. Stir in pumpkin puree, whole egg, and egg yolk until creamy.
- Whisk Dry Ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
- Mix Dough: Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.
- Chill Dough: Cover and refrigerate dough for at least 30 minutes, or up to 2 hours.
- Bake Cookies: Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets, flatten slightly. Bake for 10-12 minutes until edges are set and centers are soft.
- Cool: Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 12 mins