Cookies/ Dessert

Bedazzled Brown Butter Pumpkin Cookies

Bedazzled Brown Butter Pumpkin Cookies | The Foodwright

So here’s my ideal fall/winter day scenario. These cookies in my hand, salted maple hot chocolate in the other, my fuzzy blanket named Sheepy, and watching Julie and Julia. You proooobably could have guessed that though because HELLO! We all know me and my predictability.

Are you totally sick of my obsession with autumn yet? I probably very most likely sound like a broken record. Please still love me ?

Bedazzled Brown Butter Pumpkin Cookies | The Foodwright

On another note, Brig and I are totally into Once Upon a Time right now. We’re still making our way through the first season on Netflix because we’re students and we work and I have this blog and Brig is studying for the DAT and there’s friends and family and we’re ridiculously busy so HELLO NO TIME buuut on the rare weekend nights where we don’t have plans we get cozy and watch as many episodes as possible.

Oh also!!! My trip! I went back home to the great land of Minndakota this past weekend for my best friend’s wedding and I might do a little et cetera post on it this week if I can squeeze in the time? Yes? You like?

Back to the cookies.

Bedazzled Brown Butter Pumpkin Cookies | The Foodwright

Soft and thick, perfectly and lightly spiced with cinnamon, deepened and enhanced with brown butter, haphazardly drowned in the chocolate of your choice, and topped with crunchy macadamia nuts and salty, toasty pumpkin seeds, these babies are just the way a pumpkin cookie should be, I believe.

The bedazzle feature is the chocolate dunking and nut sprinkling part because I’m ridiculous and Brown Butter Pumpkin Cookies felt boring and lonely and nondescript. Let’s bedazzle all the things! And by bedazzle I mean just make it exciting. Chocolate and nuts might not go with everything? But I mean maybe we could try it? Who am I kidding. Chocolate and nuts obvi go with everything.

May we never leave our food unbedazzled and boring. Amen and hallelujah.

Bedazzled Brown Butter Pumpkin Cookies | The Foodwright

Makes about 2 dozen large cookies


1 c unsalted butter, browned & slightly cooled

1 c sugar

3/4 c brown sugar

1 egg yolk

3/4 c pumpkin puree

1 t vanilla

1/2 t cinnamon

1/2 t salt

1/2 t baking powder

1 t baking soda

3 t cornstarch

3 c flour

4 oz white chocolate baking bar

4 oz milk chocolate baking bar

1/3 c toasted, salted pumpkin seeds

1/3 c chopped macadamia nuts


In a bowl fitted for a stand mixer, combine the butter, sugars, egg yolk, pumpkin puree, and vanilla. Mix with the paddle attachment until smooth.

In a separate bowl, whisk together the cinnamon, salt, baking powder, baking soda, cornstarch, and flour.

Slowly incorporate the dry into the wet and and mix until well combined.

Chill dough for 30 minutes.

Preheat oven to 350.

Scoop dough out with a cookie scoop or form little balls with your hands. Place balls a couple inches apart on a baking sheet lined with a nonstick mat and bake for 8 minutes. Let rest on the pan for about 5 minutes and then transfer to cool on a wire rack.

Break apart the baking bars and divide into two microwave-safe bowls. Heat each for about 30-45 seconds, stirring to melt the rest of the way if there are still some chunks.

Drizzle the cookies with your choice of chocolate and nuts/seeds! The white chocolate & pumpkin seed combo is my favorite 🙂

xo, Lucia

Bedazzled Brown Butter Pumpkin Cookies | The Foodwright

{recipe adapted from cooking classy}

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  • Reply
    March 1, 2016 at 7:19 pm

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  • Reply
    September 27, 2015 at 12:52 pm

    These look amazing! I’m definitely in the pumpkin mood right now 😉

    • Reply
      September 28, 2015 at 8:20 am

      Me too! And I can’t seem to get out of the pumpkin mood, either! Haha! 🙂

  • Reply
    Nicole @ Young, Broke and Hungry
    September 23, 2015 at 10:54 pm

    These look like the perfect pumpkin cookies!

    • Reply
      September 24, 2015 at 1:16 pm

      Thanks girl!

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