• Katherine Arthurs

Gluten Free Brown Butter Pumpkin Cookies with Dark Chocolate

Whoa! Tis the season. These pumpkin cookies are moist, flavorful + have a puddle of chocolate in the center. The dark chocolate works perfectly with the spices of ginger, cinnamon + cloves. Brown butter is an extra step but makes a subtle difference worthwhile.

Use high quality pumpkin puree with fresh spices - always helps makes things more delicious!

I used Bob Redmill's Gluten Free 1 to 1 Baking Flour in this recipe. I love how I can interchange this flour with regular flour. Try it out!

Gluten Free Brown Butter Pumpkin Cookies with Dark Chocolate

8 tablespoons butter, softened + divided in half

2 and 1/2 cups gluten free flour blend

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 and 1/2 teaspoons pumpkin pie spice

1/2 teaspoon fine sea salt

1/2 cup granulated white sugar

3/4 cup light brown sugar

1 cup canned organic pumpkin

1 large egg, room temperature

1 teaspoon vanilla extract

6 squares dark chocolate, broken into small pieces

Preheat your oven to 350F. Prepare two baking sheet trays with parchment paper + set a side.

Using a small saucepot, melt 4 tablespoons of butter over medium low heat. When the stick is melted, turn the heat to low. Swirl a few times with a spatula or wooden spoon. Wait about 1-2 minutes until the butter turns brown. Remove from the heat immediately. Pour the browned butter into a small bowl or jar. Place in your refrigerator or freezer for 5 minutes to cool.

While the butter cools, mix together the dry ingredients; flour, baking soda, baking powder, cinnamon, pumpkin pie spice + salt in a bowl. Set aside.

Using a stand mixer, blend the white sugar, brown sugar + remaining 4 tablespoons butter together. When the brown butter has cooled, add it to the sugar + butter mixture. Beat on high for 1 minute. Scrap down the sides of the bowl.

Add in the pumpkin, egg + vanilla + beat for another minute. With the mixer on low, add in the dry ingredients slowly. Mix until just combine. Scrap down the sides of the bowl, if needed + blend to just combine.

Using a small scoop, place the cookie batter about 2 inches from each cookie. When the baking tray is full, tap the whole tray on the counter to settle the batter. Place a chocolate piece into the center of each cookie, pressing down slightly to set.

Bake for 6-8 minutes but no longer than 8 minutes. Remove from the oven + immediately remove from the baking tray + place on a wire cooling rack.


This recipe was made #glutenfree