Description
These cookies blend the cozy spices of fall with the rich, nutty flavor of brown butter. Soft, chewy, and sugar-coated, they’re the perfect treat for crisp autumn days or holiday gatherings.
Ingredients
1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
1/3 cup pumpkin puree
1 large egg yolk
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)
Instructions
1. Brown the butter in a saucepan over medium heat until golden with brown bits; let cool.
2. In a large bowl, mix the browned butter, brown sugar, and granulated sugar until smooth.
3. Add pumpkin puree, egg yolk, and vanilla extract; mix until combined.
4. In a separate bowl, whisk together flour, baking soda, cream of tartar, spices, and salt.
5. Gradually mix dry ingredients into wet until a dough forms.
6. Chill the dough for 45 minutes.
7. Preheat oven to 350°F (175°C) and line baking sheets.
8. Scoop tablespoon-sized dough balls and roll in cinnamon-sugar mixture.
9. Place on baking sheet and bake for 10–12 minutes, until edges are set and tops crack.
10. Cool on sheet for 5 minutes before transferring to a wire rack.
Notes
For a stronger pumpkin flavor, add an extra 1/4 teaspoon of pumpkin pie spice.
Do not skip chilling the dough—this keeps the cookies from spreading too much.
Let the browned butter cool fully before mixing to prevent melting the sugars.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin cookies, fall desserts, snickerdoodles