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Pumpkin Sage Beurre Noisette Cookies

Total Time

Prep: 25 min. + standing Bake: 10 min./batch


26 cookies

Updated: Nov. 12, 2022
In a world of pumpkin spice flavor, these fluffy cookies are my top choice. The infusion of fresh sage gives them a surprising savory note. You can use mashed sweet potatoes or yams instead of the pumpkin if you prefer. —Jill LeMasters, Ravenna, Ohio
Pumpkin Sage Beurre Noisette Cookies Recipe photo by Taste of Home
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  • 1/2 cup butter, cubed
  • 1/2 cup fresh sage, thinly sliced
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 1/2 cup canned pumpkin
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Dash ground nutmeg
  • Confectioners' sugar


  1. In a small heavy saucepan, melt butter over medium heat. Add sage; heat until golden brown, stirring constantly, 5-7 minutes. Remove from heat; discard sage. Let stand until firm.
  2. Preheat oven to 375°. In a large bowl, cream sage butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and pumpkin. In another bowl, whisk flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg; gradually beat into creamed mixture.
  3. Drop dough by rounded tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.

Nutrition Facts

1 cookie: 69 calories, 4g fat (2g saturated fat), 17mg cholesterol, 79mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.

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