The aroma of the house when I was making these cookies was truly spectacular. It was a perfect odor to have with the cloudy and cool feeling of fall outside. These aromatic brown butter and pumpkin cookies were truly fun to make and equally fun to eat.
This recipe was created by Kayla Hoang of New York Times Cooking, and these cookies deserve their five-star rating. They have a crispy and delicate exterior with a moist and fudgy interior. For me, they were simple enough not to be stressful to make, yet there was an added step that made them a little bit more interesting.
I used a few techniques not indicated in the recipe while making these cookies. At one point, I found myself slowly waving an ice pack over a bowl of cookie batter. I hadn’t been patient enough while letting the brown butter and pumpkin mixture cool in the fridge, so I took it out early. This resulted in a separated mixture which luckily fixed itself when I cooled it with an ice pack. When I began whisking this mixture, I was skeptical that it would ever become fluffy and light, like the recipe stated, but after more cooling, it did end up turning many shades lighter. As I doubt many people are patient while baking, this will probably happen to you, too. Just cool it down (either in the fridge or just with an ice pack), and it will act normally. Another thing I did was grease my baking pan. Although I did this because I had happened to run out of parchment paper, I think this contributed to their crispy and delicate outsides.
One downside of this recipe is that it only uses a half cup of the can of pumpkin puree, which evens out to about half a teaspoon per cookie (so, not very much). This leaves you with 1.25 cups of it still left in the fridge. With this, I would suggest making another dessert (such as pumpkin date tiramisu, pumpkin oatmeal, pumpkin flan, or pumpkin sticky toffee pudding) or a more savory dish (cheesy baked pumpkin pasta, peanut and pumpkin soup, or my personal favorite, coconut curry chickpeas with pumpkin and lime). These are all recipes from New York Times Cooking and, although I haven’t made all of them, the pictures and descriptions of them make my mouth water.
Overall, I was pleasantly surprised by these pumpkin brown butter cookies, and I would highly recommend them to anyone. I was worried they’d have too much spice (an entire tablespoon!), but in my opinion, they were perfectly spiced, had the ideal amount of sweetness, and an impeccable texture, too. I would describe them as the feeling of fall turned into cookies, which makes them a perfect thing to bake for this time of year.
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