Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 1/3 cup (80g) pumpkin puree (blotted dry)
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 1/3 cups (290g) all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- For the coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Step 1: Brown the Butter In a small saucepan over medium heat, melt the butter. Continue cooking, whisking constantly, until the butter begins to foam and brown bits form at the bottom. Once it smells nutty and looks amber-colored, remove from heat and pour into a large bowl. Let it cool for at least 20 minutes.
- Step 2: Blot the Pumpkin Puree Pumpkin contains a lot of moisture which can make cookies too cakey. Spread your pumpkin puree onto a few layers of paper towels. Press another paper towel on top to soak up the excess liquid until the puree looks thick and concentrated. You should be left with about 1/4 cup of “concentrated” pumpkin.
- Step 3: Combine Wet Ingredients Add the granulated sugar and brown sugar to the cooled brown butter. Whisk until smooth. Mix in the blotted pumpkin puree, egg yolk, and vanilla extract until fully incorporated and creamy.
- Step 4: Mix 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, stirring with a spatula until just combined. Do not overmix.
- Step 5: Chill the Cookie Dough Cover the dough and refrigerate for at least 1 hour (or up to 48 hours). Chilling is essential because the dough is soft; it helps the flavors develop and prevents the cookies from spreading too much in the oven.
- Step 6: Shape and Coat Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1.5 tablespoons of dough and roll into balls. Roll each ball generously in the cinnamon-sugar mixture until fully coated.
- Step 7: Bake to Perfection Place the balls on the baking sheets about 2 inches apart. Bake for 10-11 minutes. The edges should be set, but the centers should still look slightly soft. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 1 hour 30 minutes
- Diet: Vegetarian