Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 cup pumpkin puree (blotted with paper towels)
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For Rolling: 1/4 cup granulated sugar and 1 tablespoon ground cinnamon
Instructions
- Browning the Butter: Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam up and then begin to turn golden brown with a nutty aroma. Once you see brown bits at the bottom, remove from heat immediately and pour into a large mixing bowl to cool for 15 minutes.
- Preparing the Pumpkin: Pumpkin puree contains a lot of moisture which can make cookies cakey. Spread your 1/2 cup of pumpkin puree onto a plate and press it with paper towels to soak up the excess liquid. Do this 3 or 4 times until the pumpkin looks thick and concentrated. This is essential for a chewy cookie.
- Mixing the Wet Ingredients: Add the granulated sugar and brown sugar to the cooled brown butter. Whisk until well combined. Stir in the blotted pumpkin puree, the egg yolk, and the vanilla extract. Mix until the batter is smooth and shiny.
- Combining the Dry Ingredients: In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Do not overmix. Cover the dough and chill in the refrigerator for at least 30 minutes.
- Shaping and Coating: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, mix the rolling 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 sheet about 2 inches apart.
- Baking and Cooling: Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
- Cook Time: 32 minutes
- Diet: Vegetarian