With a soft, chewy texture and loaded with browned butter and pumpkin spice flavor, these Chewy Browned Butter Pumpkin Cookies are the perfect cookie for fall!
The funny thing about being a recipe developer is that I’m usually creating recipes one season ahead. For example, making carrot cake for Easter in February. It’s a little odd in the moment, but it’s how I make sure you guys get delicious seasonal content!
I started developing the recipe for these chewy browned butter pumpkin cookies in early August when Birmingham is still super hot, and let me tell you the very scent of these cookies baking in my oven had me pining for fall and cooler weather. It was enough to make me want to crank up the AC, put on a cozy sweater, and crank up some James Taylor (my fall music of choice).
I am IN LOVE with these pumpkin cookies, you guys. Seriously. In love. I’ll be making them all season long.
Not only do they have a perfectly soft and chewy texture to them, but the flavor is out of this world. Browned butter, pumpkin, pumpkin pie spice, and some extra cinnamon combine to make the coziest, dreamiest, fall-inspired cookie. If my ginger molasses cookies are the official cookie of winter, I’m dubbing these pumpkin cookies the official cookie of fall.
If you love pumpkin and you love cookies, you are going to love these chewy browned butter pumpkin cookies! Happy baking, friends!
What you’ll need to make these cookies:
Butter: Well, browned butter to be exact! Browned butter has a nutty, toffee-like flavor that compliments the brown sugar, pumpkin, and warm spices, making these cookies extra flavorful and delicious.
Brown sugar: These pumpkin cookies use all brown sugar to make them extra flavorful, soft, and chewy!
Egg yolk: Only one egg yolk is needed in this recipe! The yolk helps bind the dough together and adds extra moisture and richness.
Vanilla: For added flavor.
Pumpkin puree: Pumpkin puree is a major workhorse in this recipe! Of course it brings flavor and that gorgeous orange color, but pumpkin also adds moisture to these cookies and acts as a binder. Be sure to use 100% pure pumpkin, not pumpkin pie filling. I also don’t recommend using organic pumpkin puree as this tends to be watery. I always have great results with Libby’s canned pumpkin puree.
Flour: For structure.
Kosher salt: For balance.
Baking soda + baking powder: For leavening power.
Ground cinnamon + pumpkin pie spice:
Granulated sugar + ground cinnamon for the cinnamon-sugar coating.
What is browned butter and how do I make it?
Browned butter is butter that has been melted and cooked until the milk solids have caramelized, giving it a distinct nutty, caramel, toffee flavor. The flavor of browned butter enhances these cookies (or really anything for that matter), and adds a whole other level of flavor.
So how do you brown butter? It’s quite simple, actually! See the directions below. I recommend using a stainless steel or light-colored pan so you can see the transformation of the butter as it browns. The process goes quickly, so don’t leave the stovetop!
- Place the butter in a medium stainless steel or light-colored saucepan set over medium-low heat. Allow the butter to melt and come to a boil, stirring constantly.
- As you continue to stir, you’ll hear the butter begin to make a crackling noise. Eventually, the crackling noise will subside and a foamy layer will surface to the top.
- Continue to stir constantly and watch the liquid butter underneath the foam go from yellow, to tan, to caramel-colored; the butter will become fragrant.
- Once you’ve reached this stage, pour the butter into a heatproof bowl, being sure to get all the brown bits from the bottom of the pan. For this recipe, pop the browned butter in the fridge uncovered for 45 to 60 minutes before making the dough. You can also make the browned butter up to 3 days in advance (see notes below).
If you love the flavor of browned butter, check out some of my other recipes that use browned butter including
- Browned Butter and Orange Madeleines
- Brown Butter Espresso Chocolate Chip Blondies
- The BEST Chocolate Chip Cookie Cake
- Espresso Walnut Chocolate Chip Cookies
- Chocolate Pecan Pie Bars
- Brown Butter Toffee Chocolate Chip Cookies
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Do I have to chill the dough? I do recommend chilling the dough for 45 to 60 minutes before scooping and baking. This allows the flavors to deepen a bit and keeps the cookies from spreading too much in the oven, giving you a thicker cookie.
Can I use pumpkin pie filling instead? No, this recipe calls for plain ole pumpkin puree! Pumpkin pie filling has additional ingredients that we don’t need to make these cookies. I also recommend avoiding organic pumpkin puree as it’s usually pretty watery and will change how the cookies turn out. I always have great results with Libby’s canned pumpkin puree.
A few notes before you bake:
The browned butter can be made up to 3 days in advance. To do this, simply brown the butter as directed in the recipe notes and store covered in the fridge. Be sure to set the browned butter out at room temperature to soften before making the cookie dough!
This cookie dough is great to stash in the freezer! See instructions in the recipe card notes.
Print
Chewy Browned Butter Pumpkin Cookies
- Prep Time: 20 minutes
- Chilling time: 1 1/2 to 2 hours
- Cook Time: 10 minutes
- Total Time: 2 1/2 hours
- Yield: 22 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert, Snack
Description
With a soft, chewy texture and loaded with browned butter and pumpkin spice flavor, these Chewy Browned Butter Pumpkin Cookies are the perfect cookie for fall!
Ingredients
- 226 gm (1 cup) unsalted butter
- 300 gm (1 1/4 cups, firmly packed) light brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 120 gm (1/2 cup) canned pumpkin puree (not pumpkin pie filling)
- 312 gm (2 1/2 cups, spoon and leveled) all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- Cinnamon sugar coating: 67 gm (1/3 cup) granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Brown the butter (instructions below*), then place in the fridge uncovered to chill for 45 to 60 minutes, until the butter has cooled and reaches a semi-solid consistency of very soft butter.
- Add the chilled browned butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl. Next, mix in the egg yolk, followed by the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, kosher salt, baking soda, baking powder, ground cinnamon, and pumpkin pie spice. Add the flour mixture to the batter in 2 additions, mixing on low speed until just combined; be careful not to overmix.
- Cover the dough and place in the fridge to chill for 45 to 60 minutes. Meanwhile, preheat the oven to 350°F and line two baking sheets with parchment paper. Combine the granulated sugar and ground cinnamon for the cinnamon-sugar coating in a small bowl and set aside.
- Using a #24 spring-loaded cookie scoop (which holds a little over 2 1/2 tablespoons of dough), scoop the cookie dough and roll in the cinnamon-sugar to coat. Place on the prepared baking sheets, spacing about 3 inches apart. Bake for 9 to 11 minutes, rotating the baking sheets from front to back about halfway through bake time to ensure even baking. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Notes
*How to brown butter: Place the butter in a medium stainless steel or light-colored saucepan set over medium-low heat. Allow the butter to melt and come to a boil, stirring constantly. As you continue to stir, you’ll hear the butter begin to make a crackling noise. Eventually, the crackling noise will subside and a foamy layer will surface to the top. Continue to stir constantly and watch the liquid butter underneath the foam go from yellow, to tan, to caramel-colored; the butter will become fragrant. Once you’ve reached this stage, pour the butter into a heatproof bowl, being sure to get all the brown bits from the bottom of the pan. For this recipe, pop the browned butter in the fridge uncovered for 45 to 60 minutes before making the dough. Browned butter can be made up to 3 days in advance (see below).
Make ahead tip: The browned butter can be made up to 3 days in advance. To do this, simply brown the butter as directed above and store covered in the fridge. Be sure to set the browned butter out at room temperature to soften before making the cookie dough!
Storage: Store cookies in an airtight container at room temperature.
Freezing instructions: Chill, scoop, and roll the dough in cinnamon-sugar as directed in the recipe. Place sugar-coated dough balls on a parchment-lined baking sheet and place in the fridge for 30 minutes, or until dough is frozen solid. Place the frozen dough in a freezer-safe zip top bag and store for up to 3 months. When ready to bake, just add 1 to 2 minutes to your bake time!
