Brown Butter Pumpkin Cookies
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These bite-sized beauties are the quintessential fall treat. Baked with brown butter and warm spices, a spiced sugar topping gives way to a delicious, chewy center with perfect pumpkin flavor.
Brown Butter Pumpkin Cookies
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
approximately 28 cookies
Prep Time
20 minutes
Cook Time
70 minutes
These bite-sized beauties are the quintessential fall treat. Baked with brown butter and warm spices, a spiced sugar topping gives way to a delicious, chewy center with perfect pumpkin flavor.
Ingredients
- 1 cup all-purpose flour
-
4 Tbsp Pumpkin Powder (1oz bag)
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1 tsp Baker's Spice Blend
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter (1 stick)
- ¾ cup light brown sugar, packed
- ¼ cup unsweetened pumpkin purée
- 1 large egg yolk
-
1 tsp Pure Vanilla Extract
-
2 Tbsp Pumpkin Pie Sugar
Directions
- To a small mixing bowl, add flour, pumpkin powder, spice blend, baking soda, and salt; stir to combine and set aside.
- Melt the butter in a small saucepan set over medium-low heat. Continue to cook as the butter begins to bubble and crackle while the moisture boils off. Keep cooking while stirring or swirling the pan until a deep golden color develops. A dense foam will form at the surface when it is nearly ready. Pour the browned butter into a medium mixing bowl and let cool for 10 minutes. The butter will have brown flecks- these are toasted milk solids.
- Once cooled, to the brown butter add the brown sugar and whisk to combine. Next, whisk in the pumpkin puree, egg yolk, and vanilla extract until smooth. Using a rubber spatula, fold in the flour mixture until just combined. Cover dough and refrigerate for 30 to 45 minutes.
- Adjust oven rack to the middle position and preheat to 350ºF. Place the pumpkin pie sugar in a small bowl. Scoop small mounds of the dough and roll into balls about 1¼ inches in diameter. Roll each in sugar to coat, then place on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 12 minutes or until the edges are golden brown.
- Allow the cookies to rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool.