Description
Soft and chewy brown butter pumpkin cookies with warm pumpkin spice and cinnamon sugar coating. Perfect fall dessert.
Ingredients
1 cup unsalted butter
2/3 cup Libby’s Pumpkin Puree
1/2 cup granulated sugar
1/2 cup + 2 tablespoons dark brown sugar
2 large egg yolks
2 teaspoons vanilla extract
1 2/3 cup + 1 tablespoon all-purpose flour
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/3 cup granulated sugar for rolling
1 teaspoon ground cinnamon for rolling
Instructions
1. Brown the butter over medium heat until golden brown and nutty.
2. Cool butter to 70-75°F while still liquid.
3. Dry pumpkin puree with paper towels until thick.
4. Whisk butter and sugars until sandy.
5. Add egg yolks, vanilla, and dried pumpkin.
6. Fold in dry ingredients until combined.
7. Chill dough briefly if soft.
8. Roll into balls and coat in cinnamon sugar.
9. Bake at 350°F for 10-12 minutes.
10. Cool completely before serving.
Notes
Cool butter properly to prevent spreading.
Dry pumpkin thoroughly for chewy texture.
Store in airtight container for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg