Description
These Brown Butter Pumpkin Cookies combine the rich, nutty flavor of browned butter with the warm spices and moist texture of pumpkin puree, creating a soft, flavorful cookie perfect for fall or any cozy occasion. The recipe yields tender, slightly chewy cookies with a hint of sea salt topping for contrast.
Ingredients
Scale
Wet Ingredients
- 1 cup (226 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) brown sugar
- 1 cup (240 grams) pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups (315 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Topping
- Flaky sea salt for sprinkling on top
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns golden brown and emits a nutty aroma. This process enhances the flavor and adds depth to the cookies.
- Combine Sugars and Butter: Transfer the browned butter to a large mixing bowl and let it cool slightly. Whisk in the granulated sugar and brown sugar until fully blended and smooth.
- Add Pumpkin and Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract into the sugar and butter mixture. Stir until the mixture becomes smooth and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures the spices and leaveners are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors meld and prevents spreading during baking.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Shape the Cookies: Drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked, which keeps the cookies soft.
- Add Sea Salt: Immediately after removing from the oven, sprinkle flaky sea salt on top of the warm cookies to enhance the flavor balance between sweet and salty.
Notes
- Ensure the browned butter is cooled slightly before mixing with sugars to avoid melting the sugars.
- Refrigerating the dough is essential to prevent excessive spreading and improve texture.
- Watching baking time closely helps achieve a soft center; overbaking will yield a drier cookie.
- Flaky sea salt is optional but highly recommended for flavor contrast.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
