I’m still recovering from Thanksgiving, which was wonderful, but had me cooking non-stop for 6 hours. For the last few days, all I wanted was instant gratification, hence these leftovers being used for cookies. Because, when the mood strikes you, the only thing you want at 8pm is a batch of fresh cookies, dinner be damned.
![pumpkincookies-bite brown butter and pumpkin cookie](wp-content/uploads/2010/12/pumpkincookies-bite.jpg)
brown butter and pumpkin cookie
I tried these cookies a few ways – some with a pinch of crystallized ginger, some with a swirl of baking cocoa. Depending on whether your fancy swings towards sweet or savory, give either a try.
Brown Butter and Pumpkin Cookies
makes 3 dozen 2″ round cookies
1/2 cup (1 stick) butter, browned
1/2 cup light brown sugar
1 cup granulated sugar
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 cup pumpkin puree
1 egg
1 tbsp bourbon (or vanilla)
* optional flavoring *
2 tbsp cocoa powder
2 tbsp diced crystallized ginger
Brown the butter: chop into tablespoons and melt butter in a small saucepan over medium heat. Whisk constantly, as soon as you see brown flecks appear, remove from heat and let sit for 5 minutes. The butter should be a rich brown, with a nutty aroma, but not burned.
![pumpkincookies-brownbutter brown butter](wp-content/uploads/2010/12/pumpkincookies-brownbutter.jpg)
brown butter
Add brown sugar and sugar to the bowl of a stand mixer, and pour brown butter into mixture. Cream together. Add egg, beat, then add pumpkin and bourbon and whip until fully combined, a few minutes.
![pumpkincookies-sugar forming batter](wp-content/uploads/2010/12/pumpkincookies-sugar.jpg)
pour brown butter into sugar
In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, spices and salt. Once thoroughly combined, add to the egg/sugar mixture in the bowl of your stand mixer. Blend together. Refrigerate for 30 minutes.
![pumpkincookies-batter pumpkin cookie batter](wp-content/uploads/2010/12/pumpkincookies-batter.jpg)
left: pumpkin batter with cocoa right: pumpkin batter with ginger
While your cookie batter is setting in the refrigerator, preheat oven to 375F. Cover your baking sheet with parchment paper, or a silicone baking mat if you have one. Drop the batter by heaping tablespoons onto the baking sheet. Press down on each cookie evenly with your fingers or palm to flatten.
![pumpkincookies-bakingsheet pumpkin cookies](wp-content/uploads/2010/12/pumpkincookies-bakingsheet.jpg)
ready for the oven
Bake for 12-15 minutes. The top of the cookie will be just set. Let cool on a baking rack for a few minutes, if you can.
![pumpkincookies brown butter pumpkin cookie with cocoa](wp-content/uploads/2010/12/pumpkincookies.jpg)
brown butter pumpkin cookie with cocoa