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Spiced Pumpkin Cookies with Browned Butter

These pumpkin cookies combine the rich, tender texture of pumpkin with warm spices like cinnamon, ginger, and chili powder. The dough is blended with browned butter to create a cozy aroma and crisp edges after baking, resulting in cookies that are both soft inside and slightly crunchy outside. Their appearance features golden-brown edges and moist centers, with a melt-in-your-mouth quality that invites immediate tasting.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter plus extra for greasing
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup pure pumpkin puree unsweetened
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp chili powder optional, for a spicy kick

Equipment

  • Mixing bowl
  • Stand mixer or hand whisk

Method
 

  1. Begin by browning the butter in a saucepan over medium heat, stirring constantly until it turns golden and develops a nutty aroma. Pour the browned butter into a large mixing bowl and let it cool slightly.
  2. Add both sugars to the browned butter and beat with a mixer until the mixture is light and fluffy, about 2-3 minutes. The sound should become slightly airy and the color brighter.
  3. Beat in the large egg and vanilla extract, mixing until fully incorporated and the mixture is smooth. This gives your dough richness and depth.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and chili powder. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
  5. Fold in the pumpkin puree carefully until evenly incorporated; the dough will be soft and slightly sticky but manageable. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to relax the gluten and make shaping easier.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and lightly butter if desired.
  7. Using a spoon or cookie scoop, portion the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Gently flatten each cookie with the back of the scoop or your fingers.
  8. Bake for about 10-12 minutes, or until the edges are golden brown and the centers still look slightly soft. You’ll hear a gentle sizzle as they bake—this is the sugar caramelizing and the aroma filling the kitchen.
  9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows the edges to set and ensures they don’t break apart.
  10. Once cooled slightly, enjoy these cookies warm or at room temperature, with their tender centers and crisp edges ready to delight your senses. Optional: add pecans or drizzle salted caramel for extra flavor.

Notes

Chilling the dough is key for the best texture and shape. Feel free to customize with add-ins like chopped nuts or a drizzle of caramel. Store in an airtight container for up to 3 days or freeze for longer storage.