Ingredients
Scale
- 1 cup (226g) Unsalted butter
- 1/2 cup (115g) Pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) Granulated sugar
- 1/2 cup (100g) Light brown sugar, packed
- 1 Large egg yolk
- 1 teaspoon Vanilla extract
- 2 1/3 cups (290g) All-purpose flour
- 1 teaspoon Cream of tartar
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 teaspoons Pumpkin pie spice
- For the Coating: 1/4 cup sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Step 1: Brown the Butter
Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while stirring constantly. The butter will foam, then clear, and finally develop small brown bits at the bottom. Once it smells nutty and looks amber in color, immediately remove it from the heat and pour it into a heat-proof bowl. Let it cool for about 15 minutes until it is no longer hot to the touch. - Step 2: Prepare the Pumpkin
Measure out your pumpkin puree and place it on a stack of three paper towels. Use another paper towel to press down firmly, squeezing out the excess moisture. You want to blot it until you have about 1/3 cup of concentrated pumpkin “paste” left. This step is vital for a chewy cookie texture. - Step 3: Mix the Wet Ingredients
In a large bowl, whisk the cooled brown butter with the granulated sugar and brown sugar until well combined. Stir in the blotted pumpkin puree, egg yolk, and vanilla extract. Mix until the batter is smooth and the pumpkin is fully incorporated. - Step 4: Combine the Dry Ingredients
In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients. Stir with a spatula or wooden spoon until just combined. Do not overmix, as this will make the cookies tough. - Step 5: Chill and Preheat
Cover the dough and chill in the refrigerator for at least 30 minutes. While the dough chills, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Mix the cinnamon and sugar for the coating in a small bowl. - Step 6: Roll and Bake
Scoop about 1.5 tablespoons of dough and roll into a ball. Roll the ball generously in the cinnamon-sugar mixture. Place on the prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft. - Step 7: Cool and Serve
Let the cookies cool on the baking sheet for 5 to 10 minutes. They will firm up as they cool. Transfer them to a wire rack to cool completely. Serve with a cold glass of milk or a hot cup of coffee.
- Cook Time: 37 minutes