Description
These delightful cookies combine the nutty depth of brown butter with classic pumpkin spice for an irresistible autumn treat. Expect perfectly chewy centers and subtly crisp edges, making them your new favorite fall indulgence.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup pumpkin puree (not pie filling)
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Brown the Butter: In a light-colored saucepan, melt butter over medium heat. Cook, stirring, until golden flecks appear and it smells nutty (5-8 mins). Pour into a heatproof bowl to cool slightly.
- Cream Sugars: Add granulated and brown sugars to the slightly cooled brown butter. Beat with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add Wet Ingredients: Beat in pumpkin puree and vanilla extract until combined. Mix in the egg yolk until just incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Combine Wet & Dry: Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
- Chill Dough: Cover dough and refrigerate for at least 1 hour, or up to 24 hours.
- Preheat & Scoop: Preheat oven to 350°F (175°C) and line baking sheets with parchment. Scoop rounded tablespoons of dough onto sheets, spacing 2 inches apart.
- Bake: Bake for 10-12 minutes, or until edges are set and lightly golden, but centers still look slightly underdone and soft.
- Cool: Let cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 10-12 mins