Looking for a buttery soft cookie with the warm flavors of nutmeg, ground cloves, and pumpkin spice? You will find what you are looking for with my brown butter pumpkin cookies.
Related: Here are 2 more gluten-free desserts: Gluten-free peanut butter and corn chip no-bake cookies and Chocolate Peanut Butter no-bake cookies.
These from scratch pumpkin cookies are easy to make and so worth the effort. Obviously, gluten-free flour makes them a great choice for everyone!
Chewy Brown Butter Pumpkin Cookies (Gluten Free) Ingredients
- unsalted butter
- brown sugar
- 1 egg yolk
- maple syrup
- vanilla extract
- pumpkin puree
- gluten-free all-purpose flour
- baking powder
- baking soda
- pumpkin pie spice
- cinnamon
- salt
Sugar + Spice Coating:
- brown sugar
- sugar
- pumpkin pie spice
These cookies go together quickly. Here is what you do.
- Brown the butter by adding 1 cup of butter to a medium skillet on medium heat. Watch carefully, stirring frequently just until the butter turns an amber color. Then, promptly remove the skillet from the heat.
- Pour the butter into a glass measuring cup and place in the fridge to cool for 15-20 minutes. To speed up the cooling process, place the glass measuring cup over a bowl of ice, cooling just until the butter reaches room temperature.
- Preheat the oven to 350 degrees F., then line a baking sheet with parchment paper and set aside.
- Add the brown sugar to a medium bowl. Then, pour in the brown butter and stir to combine.
- Add egg yolk, maple syrup, vanilla, and pumpkin puree to the bowl. Stir well until fully combined.
- Add the remaining dry ingredients, mixing well to incorporate.
- In a small bowl, stir together brown sugar, sugar, and pumpkin pie spice.
- Use a 2 oz cookie scoop to scoop out the dough. Then, use clean hands to roll into a ball. Place the dough ball into the sugar and spice mixture, rolling until fully coated.
- Place coated dough balls onto the prepared baking sheet. Then, use your hand or the bottom of a measuring cup to slightly flatten each dough ball.
- Bake in preheated oven for 12-15 minutes. Leave cookies on the baking sheet for 5 additional minutes before transferring them with a spatula to a cooling rack to finish the cooling process.
Chewy Brown Butter Pumpkin Cookies (Gluten Free)
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups brown sugar
- 1 egg yolk
- 3 tbsp maple syrup
- 1 tsp maple syrup
- 1/3 cup pumpkin puree
- 2 1/4 cups gluten free all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
Sugar + Spice Coating
- 2 tbsp brown sugar
- 2 tbsp sugar
- 1/4 tsp pumpkin pie spice
Instructions
- Brown the butter by adding 1 cup of butter to a medium skillet on medium heat. Watch carefully, stirring frequently just until the butter turns an amber color. Then, promptly remove the skillet from the heat.
- Pour the butter into a glass measuring cup and place in the fridge to cool for 15-20 minutes. To speed up the cooling process, place the glass measuring cup over a bowl of ice, cooling just until the butter reaches room temperature.
- Preheat the oven to 350 degrees F., then line a baking sheet with parchment paper and set aside.
- Add the brown sugar to a medium bowl. Then, pour in the brown butter and stir to combine.
- Add egg yolk, maple syrup, vanilla and pumpkin puree to the bowl. Stir well until fully combined.
- Add the remaining dry ingredients, mixing well to incorporate.
- In a small bowl, stir together brown sugar, sugar and pumpkin pie spice.
- Use a 2 oz cookie scoop to scoop out the dough. Then, use clean hands to roll into a ball. Place the dough ball into the sugar and spice mixture, rolling until fully coated.
- Place coated dough balls onto the prepared baking sheet. Then, use your hand or the bottom of a measuring cup to slightly flatten each dough ball.
- Bake in preheated oven for 12-15 minutes. Leave cookies on baking sheet for 5 additional minutes before transferring them with a spatula to a cooling rack to finish the cooling process.
Before You Go
Thank you for stopping by today. Please check out more delicious recipes, comment and let me know how your family liked this one!
So, please leave me a comment below and let me know how you liked these Chewy brown butter pumpkin cookies! I have a few more cookie recipes to share with you, just because I love cookies.
- Toffee Doodle Cookie Recipe has a delicious cinnamon sugar mixture on top.
- Use your mini cupcake pan to make these Reece’s Peanut Butter Cup Cookies.
- Chocolate chips and pumpkin together? You bet! Try my Pumpkin Chocolate Chip Cookies.
- Bring on the flavor and spice with these Festive Ginger Snap Cookies.
- Here’s a Chocolate Chip Cookie Dough Dip you will love.
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