Description
Chewy cookies enriched with brown butter and pumpkin puree, perfect for fall gatherings.
Ingredients
Scale
- 1 cup Butter, browned
- 1 cup Brown Sugar
- 2/3 cup Sugar
- 1 teaspoon Vanilla
- 2 Tablespoons Real Maple Syrup
- 1 large Egg Yolk
- 1/2 cup Pure Pumpkin Puree, blotted
- 2 1/3 cups Flour
- 1/2 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice
- For Cinnamon Sugar Coating: 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Instructions
- Melt the butter in a light-colored saucepan over medium heat. Cook until golden brown, about 5 to 8 minutes.
- Pour brown butter into a large heatproof bowl, scraping in the brown bits.
- Add brown sugar and sugar, stirring until smooth. Let cool for about 20 minutes.
- Stir in vanilla extract and maple syrup.
- Once cooled, stir in the egg yolk.
- Prepare pumpkin puree by pressing with paper towels to remove excess moisture.
- Fold the pumpkin puree into the mixture until smooth.
- Gently fold in flour, cornstarch, baking soda, salt, and pumpkin pie spice until no flour streaks remain.
- Wrap the dough in plastic wrap and chill for 1 hour.
- Preheat oven to 350°F.
- Mix sugar and cinnamon in a small bowl.
- Scoop chilled dough into balls (about 2 tablespoons each), roll them in sugar-cinnamon coating.
- Place on a parchment-lined baking sheet, spacing 2 inches apart.
- Bake for 9 to 11 minutes until edges are set and centers look slightly underbaked.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week. They can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg