Ingredients
Pumpkin Cookies
- 1 cup (220g) unsalted butter
- 1 1/2 cups (280g) dark brown sugar, packed
- 1 large egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup (80g) pumpkin puree
- 2 1/4 cups (280g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Coating
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the butter. Melt 1 cup of unsalted butter over medium heat, stirring continuously until it turns a rich amber color and you see toasted milk solids at the bottom of the pan, releasing a nutty aroma.
- Measure and chill the butter. Pour the browned butter into a measuring cup, scraping the bottom of the pan to collect all browned bits. It should be just under 1 cup. Place it in the refrigerator for about 20 minutes to cool but do not let it solidify.
- Preheat oven and prepare baking sheet. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined. Set aside.
- Combine sugar and butter. In a large mixing bowl, whisk the dark brown sugar with the cooled brown butter until the mixture resembles clumpy wet sand, indicating good incorporation.
- Add wet ingredients. Whisk in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree until the mixture is smooth and uniform.
- Incorporate dry ingredients. Fold the flour mixture gently into the wet ingredients using a rubber spatula. If the dough feels too thin and doesn’t hold its shape, chill it for 15-20 minutes to thicken before proceeding.
- Prepare coating mixture. In a small dish, mix the brown sugar, granulated sugar, and cinnamon to create the cookie coating.
- Scoop and coat the dough. Using a large cookie scoop (about 2 oz) or a 1/4 cup measure, scoop portions of dough, then toss each scoop in the cinnamon sugar coating until fully covered. The dough will be soft but not sticky.
- Arrange on baking sheet. Place coated dough scoops onto the prepared baking sheet spaced about 3 inches apart to allow for spreading. Bake only 4-5 cookies at a time, leaving remaining dough at room temperature.
- Bake the cookies. Bake for 12-15 minutes or until the edges are darkened and the centers appear puffed and slightly undercooked for optimal chewiness.
- Cool and repeat. Let the cookies rest on the baking sheet for a couple of minutes to set, then transfer to a cooling rack. Continue baking remaining cookies using the same method.
- Enjoy. Allow cookies to cool completely before enjoying your warm, chewy, and flavorful pumpkin treats.
Notes
- Make sure to cool the brown butter before mixing to avoid overly thin dough.
- If dough is too sticky to handle, chilling it will help it firm up and make scooping easier.
- Spacing the cookies well on the sheet prevents them from spreading into each other during baking.
- Cookies should look slightly underbaked in the center when taken out to achieve a chewy texture.
- Store leftover cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
