Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup canned pumpkin puree (moisture removed)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg yolk, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- For the coating: 1/4 cup granulated sugar and 1 tablespoon ground cinnamon
Instructions
- Browning the Butter: Place the butter in a medium saucepan over medium heat. Stir constantly as it melts. Continue cooking until the butter begins to foam and brown bits form at the bottom. Once it smells nutty and looks amber-gold, remove it from the heat and let it cool completely until it reaches a soft solid state.
- Preparing the Pumpkin: Measure your pumpkin puree and place it on a layer of paper towels. Press another paper towel on top to blot out the excess moisture. This is a crucial step to ensure your cookies are chewy and not cakey.
- Creaming the Fats and Sugars: In a large bowl or stand mixer, beat the solidified brown butter with the granulated sugar and brown sugar until light and fluffy. Add the blotted pumpkin, egg yolk, and vanilla extract, mixing until well combined.
- Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Chilling the Dough: Cover the dough and refrigerate it for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle when rolling into balls.
- Shaping and Coating: Preheat your oven to 350°F (175°C). In a small bowl, mix the coating sugar and cinnamon. Scoop about 1.5 tablespoons of dough, roll into a ball, and roll thoroughly in the cinnamon-sugar mixture.
- Baking the Cookies: Place the balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes or until the edges are set but the centers still look slightly soft. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 37 minutes
- Diet: Vegetarian