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As the leaves begin to change and the air gets crisper, the allure of pumpkin-flavored treats rises to the forefront of our culinary cravings. From lattes to pies, pumpkin is the quintessential flavor of fall, evoking warmth and comfort. Among the many delightful pumpkin-infused recipes, brown butter pumpkin cookies stand out for their unique depth of flavor and irresistible texture. These cookies meld the beloved taste of pumpkin with the nutty, caramelized notes of brown butter, making them an ideal treat for gatherings, cozy evenings, or simply to enjoy with a warm cup of tea.

Brown Butter Pumpkin Cookies

Fall is the perfect time to indulge in the cozy flavors of brown butter pumpkin cookies. Combining the rich nuttiness of brown butter with the warmth of pumpkin and spices, these cookies are sure to become a seasonal favorite. Perfectly chewy with slightly crisp edges, they are an ideal treat for gatherings or cozy evenings at home. Discover how to make these delectable cookies and embrace the essence of autumn in every bite. Enjoy them with a warm beverage or share as a gift!
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Ingredients
  

1 cup unsalted butter (two sticks)

1 cup packed brown sugar

1/2 cup granulated sugar

1 cup pure pumpkin puree (not pumpkin pie filling)

1 large egg

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup chocolate chips (optional)

1/2 cup chopped pecans or walnuts (optional)

Instructions
 

Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a golden brown and develops a nutty aroma, approximately 5-7 minutes. Remove from heat and let it cool slightly.

    Mix Wet Ingredients: In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Whisk until smooth. Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

        Blend Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. If desired, fold in the chocolate chips and chopped nuts.

          Chill the Dough: Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This will help the cookies hold their shape during baking.

            Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

              Scoop Cookies: Once the dough is chilled, use a cookie scoop or tablespoon to place rounded dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

                Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops start to crack. The cookies may appear soft, but they will firm up as they cool.

                  Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your warm, delectable brown butter pumpkin cookies with a glass of milk or a warm cup of coffee.

                    Prep Time, Total Time, Servings: 30 min | 1 hr | 24 cookies