Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1/3 cup pumpkin puree (blotted to remove moisture)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- For the coating: 1/3 cup granulated sugar and 1 tablespoon ground cinnamon
Instructions
- Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam and then develop little brown bits at the bottom. Once it smells nutty and looks amber in color, remove it from the heat immediately and pour it into a large mixing bowl to cool for 15 minutes.
- Measure your pumpkin puree and place it on a stack of paper towels. Fold the towels over and gently press to squeeze out as much liquid as possible. This step is vital to prevent the cookies from becoming too cakey. You should be left with a thick, concentrated pumpkin paste.
- Add the granulated sugar and brown sugar to the cooled brown butter. Whisk until well combined. Add the egg yolk, vanilla extract, and the blotted pumpkin puree. Mix until the batter is smooth and well-incorporated.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix, as this can make the cookies tough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps the flavors meld and prevents the cookies from spreading too much in the oven.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, mix the coating ingredients (sugar and cinnamon). Scoop about 1.5 tablespoons of dough, roll into a ball, and roll thoroughly in the cinnamon-sugar mixture. Place on the baking sheets about 2 inches apart.
- Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 30 minutes
- Diet: Vegetarian