Brown Butter Pumpkin Spice Cookies

Brown Butter Pumpkin Spice Cookies

SERVINGS

48-50 cookies

PREP TIME

30 Min

COOK TIME

70 Min

These coffee house–style Brown Butter Pumpkin Spice Cookies have a rich buttery flavor that brings out the best in our delicious 100% Pure Pumpkin. Rolled in cinnamon sugar, they bake up soft and the sugar blend adds a sweet crunchy exterior. If you love pumpkin spice, you’ll want to make these all fall—and all throughout the year.
FEATURED PRODUCTS
Green Giant® 100% Pure Pumpkin

Green Giant® 100% Pure Pumpkin
WHERE TO BUY
Brown Butter Pumpkin Spice Cookies

FULL RECIPE

Serving Size: 48-50 cookies

Prep Time: 30 minutes

Cook Time: 70 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

Lists of ingredients:

  • 1 cup unsalted butter
    5 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon salt
    1 Tablespoon pumpkin pie spice
    2 cups brown sugar
    1 can (15 ounce) Green Giant® 100% Pure Pumpkin
    1 Tablespoon vanilla extract
    2 large eggs
    2 egg yolks

    For Rolling
    2 Tablespoons cane sugar
    1 Tablespoon brown sugar
    1 teaspoon cinnamon

STEPS

1 Heat butter over medium in a small sauté pan. Stir regularly until butter turns deep golden brown, about 8-10 minutes. Pour browned butter into a heat safe bowl or measuring cup and refrigerate until cooled, but not solid, about 15 minutes.
2 In a large mixing bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.
3 In a separate medium mixing bowl, stir together browned butter and brown sugar. Whisk in pumpkin and vanilla extract followed by eggs and egg yolks.
4 Gradually mix wet ingredients into dry until just evenly mixed. Refrigerate dough for 30 minutes.
5 Form dough into 4 separate logs about 2 ½ - 3 inches in diameter and about 7-inches long. Wrap each cookie dough log with plastic wrap. Freeze dough for 30 minutes, or until ready to bake.
6 Preheat oven to 350ºF and line a large baking sheet with parchment paper. Stir together both sugars and cinnamon on a large plate. Unwrap desired amount of dough (thaw slightly at room temperature if dough is completely frozen) and roll each log in sugar mixture.
7 Slice into ½ -inch slices. Place on baking sheet 3-inches apart.
8 Bake for 14-15 minutes. Repeat with remaining cookie dough.
9 Cool cookies at room temperature on baking sheet for 10 minutes before transferring to a cooling rack and cooling for 10 minutes longer.

TIPS & TRICKS

If you prefer to bake cookies in small batches—or even one at a time—you can roll the dough into a log, wrap it tightly in plastic wrap, and store it in the refrigerator for up to a week. Prepare the cinnamon sugar mixture and store in an airtight container. To enjoy warm, freshly baked cookies whenever you want them, slice off as many pieces of dough as you want to bake, roll into balls, roll in the cinnamon sugar, and then bake as directed.

Serving Size: 48-50 cookies

Prep Time: 30 minutes

Cook Time: 70 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

  • 1 cup unsalted butter
    5 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon salt
    1 Tablespoon pumpkin pie spice
    2 cups brown sugar
    1 can (15 ounce) Green Giant® 100% Pure Pumpkin
    1 Tablespoon vanilla extract
    2 large eggs
    2 egg yolks

    For Rolling
    2 Tablespoons cane sugar
    1 Tablespoon brown sugar
    1 teaspoon cinnamon

1 Heat butter over medium in a small sauté pan. Stir regularly until butter turns deep golden brown, about 8-10 minutes. Pour browned butter into a heat safe bowl or measuring cup and refrigerate until cooled, but not solid, about 15 minutes.
2 In a large mixing bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.
3 In a separate medium mixing bowl, stir together browned butter and brown sugar. Whisk in pumpkin and vanilla extract followed by eggs and egg yolks.
4 Gradually mix wet ingredients into dry until just evenly mixed. Refrigerate dough for 30 minutes.
5 Form dough into 4 separate logs about 2 ½ - 3 inches in diameter and about 7-inches long. Wrap each cookie dough log with plastic wrap. Freeze dough for 30 minutes, or until ready to bake.
6 Preheat oven to 350ºF and line a large baking sheet with parchment paper. Stir together both sugars and cinnamon on a large plate. Unwrap desired amount of dough (thaw slightly at room temperature if dough is completely frozen) and roll each log in sugar mixture.
7 Slice into ½ -inch slices. Place on baking sheet 3-inches apart.
8 Bake for 14-15 minutes. Repeat with remaining cookie dough.
9 Cool cookies at room temperature on baking sheet for 10 minutes before transferring to a cooling rack and cooling for 10 minutes longer.

Tips & Tricks

If you prefer to bake cookies in small batches—or even one at a time—you can roll the dough into a log, wrap it tightly in plastic wrap, and store it in the refrigerator for up to a week. Prepare the cinnamon sugar mixture and store in an airtight container. To enjoy warm, freshly baked cookies whenever you want them, slice off as many pieces of dough as you want to bake, roll into balls, roll in the cinnamon sugar, and then bake as directed.

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