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When pumpkin season hits, you need to try these soft, chewy browned butter pumpkin cookies. With warm spices, browned butter, and rolled in cinnamon sugar before baking these pumpkin cookies will surely become your new favorite!
I can’t help but when its the Fall baking season, my brain is hard wired to crave all things pumpkin and bake with all the warm Fall flavors. I suddenly can’t resist driving through a Starbucks for a pumpkin latte. I suddenly want to burn a pumpkin candle. And of course I need a pumpkin dessert in my life.
Like a cookie. Like these soft pumpkin cookies made with brown butter and rolled in cinnamon sugar. I mean sure I could make a pumpkin cheesecake, or some pumpkin muffins, but does anything beat a cookie? I think not.
Because let’s face it…no matter if it’s pumpkin season or not I always want a cookie. So it only made sense that I would make a pumpkin cookie. Especially when it’s made with brown butter and rolled in cinnamon and sugar.
What is brown butter?
Brown butter is when you melt down butter on the stove and allow the milk solids to brown, or caramelize.
Browning the butter gives the cookies so much flavor! Browning the butter gives a nutty aroma and caramel like flavor that can’t be beat.
Be sure to do this ahead of time to allow the butter to cool before adding to your cookie dough.
See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- These Andes mint cookies are full of chocolate and Andes candies. This is an easy to make chewy chocolate cookie dough made with peppermint extract that comes together in minutes.
- Rolled in powdered sugar before baking, these double chocolate crinkle cookies are an one bowl Christmas cookie to make.
Why You Will Love These Pumpkin Cookies
- Soft and chewy pumpkin cookies – Some pumpkin cookies are more cakey than chewy but not these cookies! They are wonderfully chewy and soft at the same time.
- Lots of pumpkin flavor. – I used both pumpkin puree and pumpkin spice in the cookie dough for maximum pumpkin flavor.
- Perfect holiday cookie to freeze – You can make some cookies now to eat and then freeze more to enjoy later for the holidays!
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Ingredients Needed
For full recipe and instructions head to the recipe card below.
Cookie Dough:
- 8 tablespoons (1 stick, 113 g) unsalted butter – Salted butter contains more water, so if you swap it out you may find your cookies may spread a bit more.
- 1 3/4 cups (240 grams) bread flour – Using some bread flour gives these cookies their chewy texture, so don’t skip it!
- 1 cup (136 grams) all purpose flour – Make sure to measure your flour correctly so your cookies spread correctly and aren’t overly cakey. For best results, use a scale and weigh your flour.
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice – If you don’t have any, make your own pumpkin pie spice.
- 1/2 cup (118 mL) vegetable oil – Use a neutral oil, like canola oil if you need to swap. This helps make for a moist cookie recipe.
- 1/3 cup (79 g) pumpkin puree – Make sure to use canned pumpkin puree, and not pumpkin pie filling which has added ingredients. Or you can use fresh pumpkin.
- 3/4 cup (158 g) packed brown sugar – You can use light brown sugar or dark brown sugar- If you don’t have any, make your own brown sugar!
- 3/4 cup (144 g) granulated sugar
- 3 teaspoons vanilla extract
- 2 large eggs, room temperature
Cinnamon sugar coating:
- 1/4 cup (50 g) granulated sugar
- 1 Tablespoon ground cinnamon
How To Make Pumpkin Cookies
To make these cookies, you want to start by browning your butter.
Once your butter is browned you want to make sure to allow it cool to room temperature before making the cookie dough.
In a small bowl combine the bread flour, all purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk and set aside.
In a large bowl, whisk together the cooled brown butter, granulated sugar, brown sugar, eggs, and vanilla extract, and pumpkin puree.
Then combine the stir the flour mixture into the butter mixture until combined.
You need to refrigerate the cookie dough for 30-60 minutes to help the dough stiffen up a bit before scooping.
Preheat your oven to 350oF (177oC) and position a rack in the center of your oven.
Make the cinnamon sugar by whisking together the granulated sugar and cinnamon into a small bowl.
Once the dough is chilled, scoop the cookies into 1 1/2 tablespoons cookie dough balls. I like to use a cookie scoop so they come out the same size. Then roll smooth in your hands. Then roll them into the cinnamon sugar mixture.
Place on a rimmed baking sheet with parchment paper about 2 inches apart.
Bake in a preheated 350oF (177oc) in the center of your oven for 10-12 minutes. The cookies will be puffy but set on top. Remove from the oven and allow to cool for 5 minutes than transfer to a wire rack to continue cooling. Repeat with remaining cookie dough.
Recipe Tips
- Be sure to measure your flour correctly. Too much flour will result in a dense cookie. And we want soft cookies. You want to make sure to scoop the flour with a spoon and level with a flat edge. You can read a full tutorial on measuring flour here.
- Use pumpkin puree. Make sure to use pumpkin puree not pumpkin pie mix which has added sugar and spices already.
- Do not overmix. For soft pumpkin cookies you want to make sure to not over mix once you add your dry ingredients to the brown butter mixture.
- Chill the cookie dough. Do not skip the chilling of the cookie dough part! It’s essential so your cookie dough isn’t too soft and spread.
Recipe Variations:
- Use gluten free flour – Use a 1:1 gluten free flour and swap out the bread flour and all purpose flour.
- Add white chocolate chips – Pumpkin and white chocolate go great together! Stir in 12 ounces or 1 1/2 cups of white chocolate chips at the end. Or try swapping for regular semi sweet chocolate chips instead.
Recipe FAQ’s
Yes, you can chill the cookie dough up to 48 hours ahead of time. Keep it covered. Then scoop and bake when you need to (you may need to let the cookie dough soften before you try scooping).
Yes you can freeze these cookies, baked or unbaked. To freeze unbaked cookies, scoop and place on a baking sheet. Then freeze solid and place into a sealable bag and freeze for up to 3 months. When ready to bake, you can bake them frozen, but add on a few minutes of baking time. You can also freeze baked cookies and keep for 3 months. Thaw at room temperature before serving.
You can store these pumpkin spice cookies in an airtight container for up to 4 days at room temperature. Any longer and I would freeze them.
Yes, browning butter not only gives it flavor, but using melted butter would affect the texture as browning reduces the amount of butter in the end that will go in to the cookie dough.
More Recipes To Try:
Brown Butter Pumpkin Cookies
Ingredients
Cookie Dough:
- 8 tablespoons (1 stick, 113 g) unsalted butter
- 1 3/4 cups (239 grams) bread flour
- 1 cup (136 grams) all purpose flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup (118 mL) vegetable oil
- 1/3 cup (79 mL) pumpkin puree
- 3/4 cup (158 g) brown sugar (light or dark) packed
- 3/4 cup (144 g) granulated sugar
- 3 teaspoons vanilla extract
- 2 large eggs room temperature
Cookie Coating:
- 1/4 cup (48 grams) granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Brown the butter. Put butter in a medium, heavy bottomed saucepan over medium heat and melt. Once melted, crank up the heat to medium high. Stir until small golden bits start to settle on the bottom of the pan and it smells nutty and caramel-y. This should take around 3 to 5 minutes. Remove from the heat before the bits turn dark brown and pour the butter into a large, heat-safe bowl to cool to room temperature.
- Combine dry ingredients. In a medium bowl, whisk together the bread flour, all purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Combine wet ingredients. In a large bowl, whisk together cooled browned butter, oil, pumpkin, brown sugar granulated sugar, vanilla and eggs whisking well with each addition until thoroughly blended.
- Combine wet and dry ingredients. Pour the flour mixture into butter mixture. Stir until almost blended but don't overmix. Cover and refrigerate for 30 to 60 minutes or until firm.Â
- Prep oven. Preheat the oven to 350°F (177°C) and line several baking sheets with parchment paper.
- Make cinnamon sugar coating. To make the cookie coating, in a small shallow bowl, whisk together the granulated sugar and cinnamon.
- Scoop and roll cookies. Once the dough is chilled, gently scoop and roll 1 1/2 tablespoons (21 grams) of the dough between your palms into a ball. Give the dough ball a generous coating of the sugar spice mixture and set on the baking sheet, leaving 2 inches (5 cm) of space between. Chill the remaining cookie dough.
- Bake cookies. Bake one sheet at a time in the center of the oven for 10 to 11 minutes. Let them cool on the baking sheet for 5 minutes and then move to a rack to finish cooling. Continue with the rest of the cookie dough.
Notes
- Storage: Store in an airtight container for up to 4 days at room temperature.
- Make ahead: You can chill the cookie dough up to 48 hours ahead of time. Keep it covered. Then scoop and bake when you need to (you may need to let the cookie dough soften before you try scooping).
- Freezing: To freeze unbaked cookies, scoop and place on a baking sheet. Then freeze solid and place into a sealable bag and freeze for up to 3 months. When ready to bake, you can bake them frozen, but add on a few minutes of baking time. You can also freeze baked cookies and keep for 3 months. Thaw at room temperature before serving.
- Flour: Be sure to measure your flour correctly. Too much flour will result in a dense cookie. And we want soft cookies. You want to make sure to scoop the flour with a spoon and level with a flat edge. You can read a full tutorial on measuring flour here.
- Pumpkin: Make sure to use pumpkin puree not pumpkin pie mix which has added sugar and spices already.
Maureen says
I had a little bit of a dilema trying to decide what to make. I wanted to make the Cream cheese swirled pumpkin bread but have to make Pumpkin bread for another baking challenge. I choose these cookies and I am glad I did. They have just the right amount of pumkin and I was so glad they puffed up. I thought they would end up puddles. The cinnamom and sugar coating takes them over the top. Thanks for a pumpkin selection for this months’ baking challenge.
Heather says
You’re welcome!..So glad you loved them as much as we did!!
Karen says
My family loves these cookies!! They are now a tradition throughout the fall into Christmas. They have wonderful flavor and texture. Thank you for sharing!!
Heather says
Happy holidays 🎄
Kelly says
Omg.. these look amazing!! I am definitely adding these to my seasonal pumpkin-spice repertoire!
Heather says
Thanks Kelly!! Yes they definitely deserve being in the pumpkin seasonal baking mix!