The Most Delicious Chewy Brown Butter Pumpkin Cookies (Gluten Free)

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.

stack of pumpkin cookies fountainof30

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

Brown Butter Pumpkin Cookies ingredients fountainof30

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

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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.
melt butter in pan fountainof30
Brown the butter by adding 1 cup of butter to a medium skillet on medium heat.
how to brown butter fountainof30
Stir frequently just until the butter turns an amber color.
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Pour the butter into a glass measuring cup and place in the fridge to cool for 15-20 minutes.
brown butter for pumpkin cookies recipe fountainof30
Cool the brown butter.
pour brown butter over brown sugar in bowl fountainof30
Pour brown butter over brown sugar in a medium bowl.
Brown Butter Pumpkin Cookies in process fountainof30
Stir to combine.
mixing ingredients for Brown Butter Pumpkin Cookie recipe fountainof30
Add egg yolk, maple syrup, vanilla and pumpkin puree to the bowl.
dry ingredients into moist for Pumpkin Cookies recipe fountainiof30
Add the remaining dry ingredients.
mixiing gluten free Brown Butter Pumpkin Cookies fountainof30
Mix well to incorporate.
scooping out the dough fountainof30
Use a 2 oz cookie scoop to scoop out the dough.
Pumpkin Cookies coat with sugar and spice fountainof30
In a small bowl, stir together brown sugar, sugar and pumpkin pie spice.
Brown Butter Pumpkin Cookies coat with sugar and spice
Place the dough ball into the sugar and spice mixture, rolling until fully coated.
Pumpkin Cookies dough on baking sheet fountainof30
Place coated dough balls onto the prepared baking sheet.
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Slightly flatten each dough ball.
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Bake in preheated oven for 12-15 minutes.

baked Brown Butter Pumpkin Cookies on blue background fountainof30

Yield: 18

Chewy Brown Butter Pumpkin Cookies (Gluten Free)

pumpkin cookies recipe fountainof30
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
Lauren Dimet Waters Signature

Here are more of my dessert recipes you might want to make: Pumpkin Cinnamon Roll Skillet Cake: A Delicious Gluten-Free Treat! and The Best Gluten-Free Dark Chocolate Zucchini Brownie Recipe.

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pumpkin cookies recipe fountainof30

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