Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup pumpkin puree (blotted to remove moisture)
- 1 cup granulated sugar (plus 3 tablespoons for rolling)
- 1/2 cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam, then turn a golden brown with a nutty aroma. Once you see brown bits at the bottom, remove from heat immediately and pour into a heat-proof bowl to cool slightly.
- Spread the pumpkin puree on a plate and use paper towels to blot away the excess moisture. Do this several times until the pumpkin is thick and less watery. This step is crucial to prevent the cookies from becoming too cakey.
- In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until well combined. Add the blotted pumpkin puree, egg yolk, and vanilla extract. Whisk until the mixture is smooth and glossy.
- In a separate bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix the dough.
- Cover the dough and refrigerate for at least 30 minutes. While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, mix the 3 tablespoons of sugar with the cinnamon.
- Scoop about 1.5 tablespoons of dough and roll into a ball. Roll each ball in the cinnamon-sugar mixture until fully coated. Place on the prepared baking sheets about 2 inches apart. Bake for 9 to 11 minutes or until the edges are set. Let cool on the pan for 5 minutes before moving to a wire rack.
- Cook Time: 30 minutes
- Diet: Vegetarian