Are you into all things pumpkin once the first leaf falls? I hear you. Then you’re going to love these gluten free brown butter pumpkin cookies because they are unlike anything else you’ve tasted!

The Best Brown Butter Pumpkin Cookies

They’re moist, chewy, and packed with flavor including brown butter, vanilla and maple. With an added coating of cinnamon, brown sugar and spice, these gluten free pumpkin cookies will become your family’s new favorite this fall.

What Is Brown Butter?

The base of this recipe is rich brown butter. So what exactly is brown butter? It’s regular butter that has been cooked just long enough to toast the milk solids found in the butter. In doing so it turns brown and creates this amazing nutty flavor that you don’t get with regular melted butter. It adds a ton of flavor to these pumpkin cookies that complements the warm spices.

Chewy Brown Butter Pumpkin Cookies (Gluten Free)

Yields: 15-18 cookies
Prep: 20 minutes| Cook Time: 15 minutes | Inactive Time: 20 minutes (cooling) Total Time: 55 minutes

Ingredients:

• 1 cup unsalted butter
• 1 ½ cups brown sugar
• 1 egg yolk
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ⅓ cup pumpkin puree
• 2 ¼ cups gluten free all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon

Sugar + Spice Coating:

• 2 tablespoons brown sugar
• 2 tablespoons sugar
• ¼ teaspoon pumpkin pie spice

Directions:

1. 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. Promptly remove the skillet from the heat.
2. 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.
3. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
4. Add the brown sugar to a medium bowl. Pour in the brown butter and stir to combine.
5. Add egg yolk, maple syrup, vanilla and pumpkin puree to the bowl. Stir well until fully combined.
6. Add the remaining dry ingredients. Mixing well to incorporate.
7. In a small bowl, stir together brown sugar, sugar and pumpkin pie spice.
8. Use a 2 oz cookie scoop to scoop out the dough. Use clean hands to roll into a ball. Place the dough ball into the sugar and spice mixture, rolling until fully coated.
9. Place coated dough balls onto the prepared baking sheet. Use your hand or the bottom of a measuring cup to slightly flatten each dough ball.
10. 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.

Yield: 18

Chewy Brown Butter Pumpkin Cookies (Gluten Free)

Print

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 20 minutes

Total Time 55 minutes

Ingredients

• 1 cup unsalted butter
• 1 ½ cups brown sugar
• 1 egg yolk
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ⅓ cup pumpkin puree
• 2 ¼ cups gluten free all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• ½ teaspoon salt

Sugar and Spice Coating:

• 2 tablespoons brown sugar
• 2 tablespoons sugar
• ¼ teaspoon pumpkin pie spice

Instructions

1. 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. Promptly remove the skillet from the heat.
   
2. 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.
   
3. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
   
4. Add the brown sugar to a medium bowl. Pour in the brown butter and stir to combine.
   
5. Add egg yolk, maple syrup, vanilla and pumpkin puree to the bowl. Stir well until fully combined.
   
6. Add the remaining dry ingredients. Mixing well to incorporate.
   
7. In a small bowl, stir together brown sugar, sugar and pumpkin pie spice.
   
8. Use a 2 oz cookie scoop to scoop out the dough. Use clean hands to roll into a ball. Place the dough ball into the sugar and spice mixture, rolling until fully coated.
   
9. Place coated dough balls onto the prepared baking sheet. Use your hand or the bottom of a measuring cup to slightly flatten each dough ball.
   
10. 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.
    

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 230Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 111mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 2g

Here are more of my dessert recipes you might want to make: Pumpkin Cinnamon Roll Skillet Cake: A Delicious Gluten-Free Treat! and Easy Pumpkin Pie Oatmeal Bake: Healthy, Gluten Free and Vegan.

This post contains affiliate links which may give us a commission at no additional cost to you.

Are you following Fountain Of 30 on Facebook, Twitter, Instagram and Pinterest? We’ve got lots going on, so join in on the fun! Subscribe to our newsletter here.  You don’t want to miss a post and promise not to bug you to death. Join our Facebook Group called Growing Younger where women discuss everything good and bad about being over 50. Additionally Lauren hosts a bi-weekly podcast called Beauty is a Bitch! and an Instagram Live series called “Growing Younger Gabfest with Lauren.”

Please pin!