Description
These delightful pumpkin cookies combine the rich, nutty aroma of browned butter with warm autumn spices and real pumpkin puree. They offer a perfectly dense and chewy texture with a sparkly cinnamon-sugar coating that makes them an irresistible seasonal treat.
Ingredients
- 1 cup Unsalted Butter
- 1 cup Dark Brown Sugar
- 1/3 cup Pumpkin Puree, blotted
- 1 tablespoon Maple Syrup
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/4 cup Granulated Sugar (for coating)
- 1 teaspoon Ground Cinnamon (for coating)
Instructions
- Melt the butter in a small saucepan over medium heat until it turns deep amber; pour into a glass and cool in the fridge for 20 minutes.
- Preheat your oven to 350F (175C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a separate large bowl, whisk together the dark brown sugar and the cooled brown butter until the mixture resembles wet sand.
- Add the egg yolk, maple syrup, vanilla extract, and pumpkin puree to the butter mixture and whisk until smooth and shiny.
- Gently fold the dry ingredients into the wet mixture with a rubber spatula until no flour streaks remain.
- Portion the dough using a large cookie scoop and roll each ball in a mixture of granulated sugar and cinnamon.
- Place dough balls 3 inches apart on the baking sheet and bake for 12 to 15 minutes, then cool on a wire rack.
Notes
To ensure a chewy rather than cakey texture, be sure to blot the pumpkin puree with a paper towel to remove excess moisture before mixing. Additionally, cooling the brown butter until it reaches a thickened, jam-like consistency is crucial for preventing the cookies from spreading too much during baking.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American