Description

These Brown Butter Fall Cookies combine the nutty depth of toasted butter with the warmth of pumpkin and maple syrup. Their perfectly chewy texture and aromatic cinnamon coating make them an essential treat for any autumn gathering.

Ingredients

1 cup unsalted butter
1 cup dark brown sugar
1/4 cup 100% pure pumpkin puree
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1 large egg yolk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 cup cinnamon-sugar mixture for rolling

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Instructions

Brown the butter in a light-colored saucepan over medium heat until it smells nutty and shows brown bits, then remove from heat immediately.
Pour the butter and brown bits into a glass measuring cup and refrigerate for 20 minutes until cooled but still liquid.
Preheat your oven to 350F (175C) and line large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate large bowl, whisk the cooled brown butter and dark brown sugar together until the texture resembles wet sand.
Add the egg yolk, maple syrup, vanilla extract, and pumpkin puree to the butter mixture, whisking until smooth.
Gently fold the dry ingredients into the wet mixture using a rubber spatula; chill for 15 minutes if the dough seems too thin.
Scoop dough into balls, roll in cinnamon-sugar, and bake 3 inches apart for 12-15 minutes until edges are set.

Notes

For the best results, use a light-colored pan to brown your butter so you can easily monitor the color change and prevent burning. If your cookies are not spreading enough, gently tap the baking sheet on the counter halfway through the baking time to help them flatten and develop those signature crinkly edges.

Prep Time: 35 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American