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Brown Butter Pumpkin Cookies

  • Author: Garianne Gagliardi



Pumpkin Cookies

  • 1 cup unsalted butter
  • 1 1/2 cups brown sugar, packed
  • 1 large egg yolk
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup pumpkin puree
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon



  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon


  1. First, brown the butter. Melt 1 cup of butter over medium heat and stir until it’s a rich amber color. Pour the butter into a measuring glass – scrape the bottom of the pot to get all of the brown bits. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.
  2. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
  4. In a large mixing bowl, whisk together the brown sugar and cooled brown butter then add in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
  5. Mix dry ingredients with wet ingredients, chill the dough for about 15-20 minutes until thickened.
  6. Mix together the coating ingredients in a small dish – set aside.
  7. Use a cookie scoop to scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
  8. Place onto the baking sheet and bake for 12ish minutes or until the edges are darkened.
  9. Let cool and enjoy!