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 and leave me a 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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