Ingredients
Units
Scale
Cookies
- 2oz (1/4 Cup) Unsalted Butter, browned
- 2oz (1/4 Cup) Unsalted Butter, cut into small cubes
- 150 grams (3/4 Cup) Brown Sugar
- 50 grams (1/4 Cup) Granulated Sugar
- 61 grams (1/4 Cup) Pure Pumpkin Puree
- 1 Egg Yolk, at room temperature
- 1 Tablespoon Vanilla Extract
- 250 grams (2 Cups) All-Purpose Flour
- 1.5 Teaspoon Salt
- 1.5 Teaspoons Baking Soda
- 1 Tablespoon Pumpkin Pie Spice
- 2 Teaspoons Cornstarch
- 1 Teaspoon Cream of Tartar
Cinnamon Sugar Coating
- 50 grams (1/4 Cup) Granulated Sugar
- 2 Teaspoons Pumpkin Pie Spice
Instructions
- In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
- In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. Add in pumpkin puree, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 2 more times.
- In a separate bowl mix together the flour, salt, baking soda, pumpkin pie spice, cream of tartar, and cornstarch.
- Slowly add flour mixture to the wet mixture, mixing just until combined. Use a medium cookie scoop to portion out the dough balls then roll into a tall ball of dough.
- In a small bowl whisk together the sugar and pumpkin pie spice then coat each dough ball thoroughly. Place cookie dough balls in an air-tight container or on a sheet that is covered in the fridge for 30 minutes to an hour.
- Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
- Place the cookies 2 inches apart and bake for 9-11 minutes, the cookies should be just set and not look "wet" on the tops. Let cookies cool on a wire rack for 5 minutes. Store in an airtight container for 5 days.
Notes
- If you chill the dough for longer than an hour let the cookie dough balls sit at room temperature for 15 minutes to soften a little.
- Prep Time: 15
- Cook Time: 11
- Category: Dessert
- Method: Bake
- Cuisine: American