Brown Butter Pumpkin Cookies 🍂🍪

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The Story & Intro

Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋.

One crisp autumn afternoon, as golden leaves danced outside my kitchen window, I found myself craving something warm, soft, and full of fall flavor. That’s when these Brown Butter Pumpkin Cookies were born! The first bite was pure magic nutty brown butter, fragrant pumpkin spice, and that chewy texture that makes you sigh with happiness.

Making Brown Butter Pumpkin Cookies feels like wrapping yourself in a cozy blanket. They’re the kind of cookies that make your kitchen smell like heaven a mix of caramel, cinnamon, and nostalgia. Whether you’re baking for friends, family, or just yourself (no judgment 😋), these cookies will absolutely steal the show.

If you’ve never tried brown butter before, prepare to fall in love! It adds a rich, toasty depth to the pumpkin flavor that regular butter just can’t compete with. Trust me, once you’ve made these Brown Butter Pumpkin Cookies, you’ll never go back to plain pumpkin cookies again.

Ingredients 🧡

Here’s everything you’ll need to make about 20 cookies:

For the cookies

  • ¾ cup (170 g) unsalted butter
  • ½ cup (100 g) brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (80 g) pumpkin purée (not pie filling)
  • 1 large egg yolk
  • 1 ½ cups (190 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves

For the glaze (optional but divine 😍)

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon brown butter (reserved)
  • ½ teaspoon vanilla extract
  • A pinch of cinnamon

Step-by-Step Instructions 👩‍🍳

Step 1: Brown the butter

In a light-colored saucepan, melt your butter over medium heat. Stir constantly until the butter foams and begins to turn golden brown with tiny brown specks at the bottom. You’ll smell a heavenly nutty aroma that’s when it’s perfect! Remove from heat immediately and let it cool for 10–15 minutes.

Step 2: Mix the wet ingredients

In a large mixing bowl, whisk together the brown butter, brown sugar, granulated sugar, vanilla, and pumpkin purée until smooth. Then add the egg yolk and mix until combined.

Step 3: Combine the dry ingredients

In another bowl, whisk together the flour, baking soda, salt, and all the warm spices cinnamon, nutmeg, ginger, and cloves.

Step 4: Bring it all together

Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft and slightly sticky that’s normal! Chill the dough in the refrigerator for 30 minutes to make it easier to handle.

Step 5: Bake the cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the centers are still soft.

Step 6: Cool and glaze

Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack. Once cooled, drizzle with the brown butter glaze for that extra touch of decadence.

Serving Suggestions 🍁

These Brown Butter Pumpkin Cookies are best enjoyed with a warm mug of chai tea, coffee, or even a pumpkin spice latte ☕. They also make a perfect addition to your Thanksgiving dessert spread or as a homemade gift wrapped in a rustic tin.

For an extra indulgence, sandwich two cookies with a layer of cream cheese frosting in between voilà, you’ve got Pumpkin Whoopie Pies!

Tips & Tricks 💡

  • Don’t skip browning the butter it’s what gives these cookies their irresistible nutty depth.
  • Make sure your pumpkin purée isn’t too watery. If it is, blot it with a paper towel before adding.
  • Chill the dough it helps the cookies stay thick and chewy.
  • For a crispier edge, bake a minute or two longer. For softer cookies, stick to 10 minutes.
  • Store in an airtight container for up to 5 days or freeze for up to 2 months.

Recipe Card 🧾

🕒 Time Clock

  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: ~1 hour

🥣 Ingredients
(See full list above 👆)

👩‍🍳 Instructions

  1. Brown butter until nutty and golden.
  2. Mix sugars, vanilla, pumpkin, and yolk.
  3. Combine dry ingredients.
  4. Mix wet and dry together.
  5. Chill dough for 30 minutes.
  6. Bake 10–12 mins at 350°F.
  7. Cool & glaze.

📝 Notes

  • Adjust spices to your taste!
  • The glaze sets beautifully once cooled perfect for stacking or gifting.

🍪 Nutrition (Per Cookie)

  • Calories: 165
  • Fat: 8g
  • Carbs: 22g
  • Protein: 2g
  • Sugar: 14g

Short Version (100 Words) ✨

Bonjour my friends! I’m Lacamorea a Parisian baker turned cozy American kitchen dweller 🇫🇷➡️🇺🇸. These Brown Butter Pumpkin Cookies are a love letter to autumn! Imagine nutty brown butter swirling with spiced pumpkin and a sweet glaze that melts in your mouth. Soft, chewy, and warmly fragrant, they’re perfect with tea or coffee on a crisp fall day. Whether you share them with friends or sneak a few for yourself, these cookies will fill your kitchen (and heart) with joy. 🍂💛

Conclusion 💬

These Brown Butter Pumpkin Cookies combine everything we love about fall warmth, spice, and a touch of sweetness. They’re simple to make but taste like something straight out of a Parisian bakery. If you’re looking for a cozy treat to impress your family or bring to a holiday gathering, this recipe will never fail you.

So grab your whisk, light a pumpkin candle, and let’s bake happiness one cookie at a time. 🍪✨

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