Pumpkin Cookies with Browned Butter

Today I have pumpkin cookies with browned butter for you. At least here in Germany pumpkin is normally only used in savory dishes, which is a pity! So I am following the North American tradition of using all things pumpkin in sweets and the like. I already have a few pumpkin cookies on the blog, so I will add this one to my small list. What I like about these is that you do not need to chill them and if you have canned pumpkin at hand, these are really  easy to make. The only extra step is browning the butter, which will give a nutty and caramelized extra flavor. The icing also contains browned butter, so how about you try these?

I am still waiting for the day when we will be able to buy canned pumpkin in Germany. So far I have not yet found any unflavored pumpkin puree anywhere, if you know of normal stores in Germany that actually carry pumpkin puree, let me know. Since we can’t buy it, we will need to make it, so if you are located in Germany, beware, you will need to first soften the pumpkin and make puree before you can continue with this delicious recipe.

Credit: Sally’s Baking Recipes

Pumpkin Cookies with Browned Butter

Prep Time: 30min Cooking Time: 14min Total Time: 44min

These pumpkin cookies contain browned butter and are also glazed with it.

Ingredients

  • Pumpkin Cookies
  • One small pumpkin (I had Hokkaido)
  • 200 grams of butter
  • 100 grams of brown sugar
  • 30 grams of regular sugar
  • 1 egg yolk
  • 1 teaspoon of vanilla extract
  • 1 1/2 teaspoons of cinnamon
  • 200 grams of all-purpose flour
  • 170 grams of rolled oats
  • 1 teaspoon of baking soda

  • Icing
  • About 100 grams of icing sugar
  • Some milk

Instructions

1

For the cookies wash the pumpkin, cut in chunks and simmer with a lid on top for about 10-15min or until soft, stir in between. Puree. If you find canned pumpkin puree, you can of course skip this step. Measure about 300 grams of puree and pat dry with paper towels, we will need about 225g total.

2

Melt the butter in a pot on medium low, after a few minutes it will foam, then it will be more quiet and little brown specks appear on the bottom of the pan. Once it smells nutty and a bit like caramel, you are done. Transfer about 1 tablespoon of it to a small container for the glaze.

3

Preheat oven to 180 degrees Celsius and line a baking sheet with parchment paper. Put remaining browned butter and sugars in a large bowl and whisk together with egg yolk, vanilla extract and cinnamon. Whisk in the pumpkin puree. Now add the remaining ingredients and mix until combined.

4

Use two tablespoons to drop on baking sheet, bake for about 12-14 minutes.

5

For the glaze combined about 50 grams of icing sugar with the reserved brown butter, you may add a little bit of milk. Add more icing sugar if needed until you have a glaze. Dunk each cookie in it.

P.S.: If you are interested in more pumpkin cookies, how about:

Pumpkin cookies with cream cheese frosting

Vegan pumpkin cookies with chocolate chips

Cut-out pumpkin cookies

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2 Comments

  • Reply
    Bianca
    Friday October 11th, 2024 at 09:20 AM

    Die muss ich nachmachen. Ich kaufe mein Kürbispürree in der Dose bei KoRo. Ich warte aber auch noch auf den Tag, an dem es endlich im Supermarkt steht.

    • Reply
      Jenny
      Friday October 11th, 2024 at 09:22 AM

      KoRo? Noch nie gehört, da schaue ich gleich mal, danke für den Tipp!

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