Description
These soft, chewy cookies blend rich brown butter with warm pumpkin spice, perfect for cozy autumn gatherings or a delightful treat any time.
Ingredients
Scale
- 1 cup unsalted butter (browned)
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter, stirring constantly until it turns golden brown and has a nutty aroma. Remove from heat and allow to cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, combine browned butter, pumpkin puree, granulated sugar, and brown sugar. Whisk until smooth.
- Add Egg and Vanilla: Add one egg and vanilla extract to the mixture, whisking until well combined.
- Combine Dry Ingredients: In another bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually incorporate this dry mixture into the wet ingredients until just combined.
- Chill Dough: Cover the dough with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least one hour.
- Bake Cookies: Preheat oven to 350°F (175°C). Drop heaping tablespoons of dough onto parchment-lined baking sheets. Bake for about 10-12 minutes or until edges are golden and centers remain soft.
- Cool and Serve: Allow cookies to cool on baking sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For extra flavor, consider mixing in chocolate chips or nuts. Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.