Ingredients
Scale
- 1 cup unsalted butter
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: chocolate chips, chopped nuts, or sprinkles for decoration
Instructions
- Start by melting the butter in a saucepan over medium heat. Swirl occasionally until it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
- Whisk the cooled brown butter and brown sugar together until smooth. Add the pumpkin puree, egg, and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture into the wet ingredients, stirring until just combined. Fold in chocolate chips or nuts if desired.
- Using a cookie scoop or tablespoon, portion dough onto a parchment-lined baking sheet. Flatten slightly with the back of a spoon or fingers for even baking.
- Preheat oven to 350°F (175°C). Bake for 12-15 minutes until edges are golden. Let cookies cool on a wire rack before serving.
Notes
- Chill the dough for 30 minutes if it’s too sticky to handle.
- Decorate with white icing or sprinkles for a festive Halloween look.
- For dairy-free options, substitute butter with coconut oil or dairy-free margarine.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg