Description

These cookies offer a dense, chewy texture highlighted by the nutty richness of brown butter and warm autumn spices. They are the perfect solution for bakers wanting deep, traditional flavor without the long preparation time of classic treats.

Ingredients

1/2 cup unsalted butter
1 cup dark brown sugar, packed
1/4 cup pure pumpkin puree
1 tablespoon real maple syrup
1 teaspoon vanilla extract
1 large egg yolk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)

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Instructions

Melt the butter in a saucepan over medium heat, stirring until it turns amber and smells nutty, then cool in the fridge for 20 minutes until tepid.
Preheat your oven to 350°F (175°C), line a baking sheet with parchment paper, and whisk together the flour, baking soda, baking powder, salt, and spices in a medium bowl.
In a large bowl, whisk the cooled brown butter and brown sugar until combined, then stir in the egg yolk, maple syrup, vanilla, and pumpkin puree until glossy.
Fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain; chill the dough for 15 minutes if it feels too soft to handle.
Combine the coating sugar and cinnamon in a small dish, scoop 2-tablespoon portions of dough, roll in the cinnamon-sugar, and bake for 12–15 minutes until edges are set.

Notes

To ensure your cookies have the perfect chewy bite, avoid overbaking; the centers should still look slightly soft when you pull them from the oven. Store leftovers in an airtight container at room temperature with a slice of bread to keep them soft for several days.

Prep Time: 35 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American