Description
Soft pumpkin cookies with nutty brown butter and warm spices. A fall favorite.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Melt butter in a saucepan over medium heat. Cook until golden brown and nutty. Let cool.
- In a bowl, beat sugars and cooled brown butter until smooth.
- Add pumpkin, egg, and vanilla. Mix well.
- In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture. Stir until combined.
- Chill dough for 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop dough onto sheets. Flatten slightly.
- Bake for 12-14 minutes until edges are set. Cool on rack.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Brown butter adds depth. Do not skip cooling it.
- Chilling dough prevents spreading.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg