Brown Butter Chewy Pumpkin Spice Cookies {gluten-free}
This perfectly autumn-inspired gluten-free cookie is a little bit chewy with a hint of crisp on the edges. These are the best pumpkin cookies you will ever have.
10tbspbutter salted, (140g or ½ cup plus 2 tablespoons)
2tsppumpkin pie spice
½ tspsea salt
1tsppure vanilla extract
½cupgranulated sugar, (100 grams)
½cupbrown sugar, light or dark
1large egg yolk
½cuppumpkin butter, (145g) store-bought or homemade (see notes for alternative option)
1tspbaking soda
2cupsgluten-free all-purpose flour, (250g) see recipe notes
Instructions
Begin by placing the butter into a small skillet and heat it gently over medium-low heat. Once the butter has fully melted, increase the heat to medium. Keep stirring regularly as the butter sizzles and the milk solids separate.
Ensure that you use a rubber spatula to scrape the edges of the skillet to achieve even browning. Once the milk solids have taken on a lovely brown hue, and the butter is close to finishing its foaming, promptly transfer it to a heat-safe bowl.
To the melted brown butter, add the pumpkin pie spice, salt, and the vanilla. Give it a gentle stir; there may be some bubbling. Allow the butter to cool for approximately 5 minutes.
Now, add both types of sugars into the bowl and whisk everything together for around 30-45 seconds. You're looking for a cohesive blend of sugar and butter.
Add the egg yolk to the mixture and whisk it vigorously for a full 60 seconds. Incorporate the pumpkin butter and continue whisking until well combined.
Measuring the flour, if not weighing and using a measuring cup, make sure to fluff it first with a fork. Sprinkle the flour into the measuring cup and level it off.
Add the flour and a pinch of baking soda to your mixing bowl. Use a rubber spatula to combine the ingredients until there are no visible traces of dry flour.
Place the bowl in the refrigerator, uncovered, for 30-45 minutes. It can rest longer, if you need.
When you are ready to bake the cookies, preheat your oven to 350°F (175°C) and prepare two cookie sheets by lining them with parchment paper.
Take out the chilled cookie dough and use a cookie scoop to portion it out into rounded tablespoons.
Bake the cookies in the preheated oven for 12-15 minutes, or until they turn lightly golden at the edges and exhibit a delightful cracked appearance all over.
Notes
be sure your gluten-free all-purpose flour contains xanthan gum. If it doesn't, you will want to add 1/2 teaspoon of xanthan gum to the flour mixIf you don't have access to pumpkin butter, I have seen recipes where people take pumpkin puree and wrap in cheesecloth or layers of paper towels and squeeze the water out, you might consider trying that but please note, I have not tried this recipe with that method.If you live somewhere that pumpkin butter and pumpkin puree isn't available, you might try mashed butternut squash to make your pumpkin butter, or squeeze the butternut puree to remove the water, again, I have not tried this but I know for many people butternut squash works in baking recipes.