Cookies & BarsNo. 1306 · The 2026 edition
Brown Butter Pumpkin Cookies
These brown butter pumpkin cookies are chewy, spiced, and coated in cinnamon sugar for the perfect fall treat.
Our own summary of the original — the full post and photos live at iheartnaptime.net.
Rich brown butter and pumpkin puree create a soft, flavorful cookie. After a quick chill, the dough is rolled in a cinnamon-sugar coating and baked until just set. Let them rest on the sheet before cooling on a rack for the best texture.
Ingredients
Directions
- Brown the butter: Melt 1 cup unsalted butter in a pan over medium heat. Stir continuously for a few minutes until the butter turns brown and smells nutty. Immediately remove from heat.
- Cool the butter: Pour the browned butter into a dish and refrigerate for 15 minutes. Do not leave it longer than 30 minutes, or it will start to harden.
- Combine dry ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
- Mix wet ingredients: In a large bowl, whisk the cooled browned butter with 1 ½ cups packed brown sugar. Add 1 large egg yolk, ¼ cup maple syrup, 2 teaspoons vanilla extract, and ½ cup pumpkin puree. Whisk until smooth.
- Combine wet and dry: Gently fold the dry ingredients into the wet mixture. Refrigerate the dough for 30 minutes.
- Preheat and prep baking sheet: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Make the coating: In a small bowl, combine 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 teaspoon cinnamon.
- Form and coat dough balls: Using a large cookie scoop, form dough balls. Roll each ball in the sugar mixture until coated.
- Bake: Place 6 coated dough balls on the prepared baking sheet. Bake for 12 minutes.
- Cool: Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
