Ingredients
- 112 g Unsalted butter ½ cup
- 100 g Light brown sugar ½ cup
- 100 g Granulated sugar ½ cup
- 82 g Pumpkin puree ⅓ cup, blotted
- 1 tsp Vanilla
- 1½ tsp Pumpkin pie spice see note for substitution
- 1 large Egg yolk room temperature
- 160 g AP flour 1⅓ cup
- ½ tsp Sea salt
- ¾ tsp Baking soda
Sugar Coating
- 50 g Granulated sugar ¼ cup
- ½ tsp Pumpkin pie spice
- ½ tsp Cinnamon
Instructions
- Brown your butter. In a stainless or light color bottomed sauce pan, add your half cup of butter. Turn the heat to medium low. Allow the butter to melt, and then begin stirring after it has started to foam, then subside, then bubble. When the butter becomes golden brown with a nutty aroma, remove your butter from the heat and pour into a bowl. Make sure to scrape the toasted milk solids in with the liquid.
- Allow your browned butter to cool. It is fine if it's still liquid, just let cool for at least 20 minutes before adding sugar. If you'd like it firm up a bit more, leave it for 1-2 hours on the counter, or you can place it in the refrigerator for 20-30 minutes to speed the process up. It will become opaque, yet creamy when stirred.
- Preheat your oven to 350°F. Line a baking sheet with parchment.
- Measure out about a half cup pumpkin puree and spread onto a paper towel folded in half on a plate. Place another folded paper towel on top and gently blot the pumpkin. Repeat blotting the top, then measure out 1/3 cup or 82 grams.
- Place your cooled browned butter in a large bowl with light brown sugar and granulated sugar. Mix together with a rubber spatula, whisk or wooden spoon. Mixture will be like wet sand or chunky/crumbly.
- Add in your pumpkin, vanilla, and spices and stir together. The mixture will become much creamier.
- Add in your egg yolk and mix together until well combined.
- Add your flour, salt, and baking soda and stir until no dry bits remain.
- Measure out your granulated sugar and either pumpkin pie spice or cinnamon into a small bowl.
- Scoop your cookie dough and roll in the sugar mixture, then place on your baking sheet with several inches between cookies.
- Bake your cookies for 11-12 minutes on the center rack of your oven. Cookies will be very soft when removing from the oven, carefully transfer to a wire cooling rack.
- Let cookies fully cool before eating to let them cool into a dense chewy texture. Cookies will keep if stored in an airtight container for 3-5 days. Enjoy!
Notes
**If substituting spices for pumpkin pie mix use: 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves, 1/8 tsp allspice. If you are making your own blend, use only cinnamon, but double to 1 tsp when rolling the cookie dough in spiced sugar.