Brown Butter Pumpkin MILKY WAY® Cookies

By Heather H. of Kitchen Concoctions:

Prep Time: 25-30 minutes Wait Time: 30-60 minutes Bake Time: 10-12 minutes Yields: 2 ½ dozen cookies

Chewy pumpkin cookies with nutty browned butter, warm spices and gooey chocolate caramel candies.


½ cup unsalted butter

1 2/3 cup unbleached all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons pumpkin pie spice

3/4 cup granulated sugar

1/4 cup brown sugar

1 large egg yolk

1 teaspoon pure vanilla extract

½ cup pure pumpkin puree

1 cup chopped MILKY WAY® minis (approximately 20-25 mini candy bars)


Place the butter in a heavy bottom saucepan and cook over medium heat, stirring constantly, until the butter begins to boil up and becomes foamy. Continue cooking and stirring until butter starts to smell nutty and turn golden or toasty brown in color, about 6-8 minutes. Remove from heat and let cool slightly.

In a medium bowl stir together flour, salt, baking soda, and pumpkin pie spice. Set aside.

In a large bowl whisk together browned butter, granulated sugar, and brown sugar. Whisk in the egg yolk, vanilla and pumpkin puree; whisking until smooth. Stir in the flour mixture, a little at a time, stirring well after each addition. Continue stirring in flour until all flour has been incorporated and a soft dough forms. Fold in chopped MILKY WAY® candy bars.

Cover dough in bowl with plastic wrap and chill the dough in the freezer for 30 minutes or refrigerate for 1-2 hours. Meanwhile, preheat oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper.

Using a cookie scoop or a tablespoon, scoop well chilled dough into 1 ½-inch balls. Place dough onto prepared baking sheets, leaving several inches in between for expansion. Using the palm of your hand, gently press the balls of cookie dough to flatten slightly. Cover and keep any remaining dough in freezer until ready to bake. Bake cookies for 10-12 minutes, in preheated 350 degree F oven or until set and edges are lightly browned.

Let cookies cool on baking sheet for 3-4 minutes before transferring them to a baking rack to cool completely. Store at room temperature in an airtight container for up to 5 days.

Notes: Cookies must be well chilled before baking. This prevents spreading of the soft cookie dough and helps keep the caramel from the MILKY WAY® candies from spreading out the sides/bottoms of the cookie too much.