Pumpkin Brown Butter Cookies – Soft and Flavorful Fall Cookies
These Pumpkin Brown Butter Cookies are soft, flavorful, and perfect for fall baking. Browned butter adds a warm nutty flavor to pumpkin-spiced cookies, while white chocolate chips bring creamy sweetness to every bite.
- Prep Time: 45 minutes
- Cook Time: 10–12 minutes
- Total Time: 55–57 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup pumpkin purée
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup white chocolate chips
- Flaky sea salt, optional
Instructions
- Melt the butter in a saucepan over medium heat. Cook for 5–7 minutes, stirring often, until golden brown and nutty. Remove from the heat and let it cool for 10 minutes.
- In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth.
- Add the pumpkin purée, egg yolk, and vanilla. Whisk until well combined.
- In a separate bowl, combine the flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- Gradually add the dry ingredients to the pumpkin mixture. Stir just until combined, then fold in the white chocolate chips.
- Cover the dough and refrigerate for 30–45 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into rounded tablespoons and place them about 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
- Let the browned butter cool for 10 minutes before mixing it with the sugars.
- Refrigerate the cookie dough for 30–45 minutes before baking.
- Sprinkle with flaky sea salt if desired.