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5 from 1 vote

Brown Butter Soft Pumpkin Cookies

Soft pumpkin cookies made with brown butter and lots of spices for the perfect Fall cookie!
Prep Time30 mins
Cook Time8 mins
Chilling Time30 mins
Total Time38 mins
Course: Dessert
Cuisine: Cookies
Keyword: cookies, pumpkin
Servings: 32 cookies
Author: Heather Perine


Cookie Dough:

  • 8 tablespoons (115 grams) unsalted butter
  • 1/2 cup (118 mL) vegetable oil
  • 1/3 cup (79 mL) pumpkin puree
  • 3/4 cup (158 g) dark muscovado sugar packed
  • 3/4 cup (144 g) granulated sugar
  • 3 teaspoons (15 mL) real vanilla extract
  • 2 large eggs room temperature
  • 1 3/4 cups (239 grams) bread flour
  • 1 cup (136 grams) all purpose flour
  • 2 teaspoons (7 grams) baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger

Cookie Coating:

  • 1/4 cup (48 grams) granulated sugar
  • 1 teaspoon cinnamon


  • 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 slightly. 
  • Add the oil, pumpkin, muscovado sugar, granulated sugar, vanilla and eggs whisking well with each addition until thoroughly blended. The mixture will be thick and sludge-like. Break up any large chunks of the muscovado.
  • In a medium bowl, whisk together the bread flour, all purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger and pour it into the butter mixture. Stir until almost blended but don't overmix. Wrap tightly and refrigerate for 30 to 60 minutes or until firm. 
  • Preheat the oven to 350oF (177oC) and line several baking sheets with parchment paper.
  • To make the cookie coating, in a small shallow bowl, whisk together the granulated sugar and cinnamon. Once the dough is chilled, gently 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.  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 10 minutes and then move to a rack to finish cooling. 


  • 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.
  • Make sure to use pumpkin puree not pumpkin pie mix which has added sugar and spices already.
  • You will need to break up the muscovado sugar as best as you can. If there are still small chunks left behind, don't worry. You will get these delicious little muscovado sugar pockets when you bite into a cookie.
  • For soft pumpkin cookies you want to make sure to not over mix once you add your dry ingredients to the brown butter mixture.
  • Do not skip the chilling of the cookie dough part! It's essential so your cookie dough isn't too soft and spread.
  • Adapted from The Cookie Book, from the