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Chewy Brown Butter Pumpkin Cookies (Gluten Free)

Prep Time20 minutes
Cook Time15 minutes
20 minutes
Total Time55 minutes
Author: Cindy Hopper

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.