Brown Butter Pumpkin Cookies (Print Version)

Chewy brown butter pumpkin cookies with nutty butter, thick pumpkin dough, warm spice, and crackly cinnamon sugar edges.

# Ingredients:

For the cookie dough

01 - 14 tablespoons (198 g) unsalted butter, cut into pieces
02 - 2/3 cup (160 g) pure pumpkin puree, blotted until thick
03 - 3/4 cup (150 g) packed light or dark brown sugar
04 - 1/3 cup (67 g) granulated sugar
05 - 1 large egg yolk
06 - 2 teaspoons vanilla extract
07 - 2 cups (240 g) all-purpose flour
08 - 2 teaspoons pumpkin pie spice
09 - 1 teaspoon ground cinnamon
10 - 1 teaspoon baking soda
11 - 3/4 teaspoon fine salt

For rolling

12 - 1/4 cup (50 g) granulated sugar
13 - 1 teaspoon ground cinnamon

# Instructions:

01 - Melt the butter in a saucepan over medium heat. Continue cooking, stirring often, until it foams and the milk solids turn amber brown, about 5-7 minutes after melting. Pour into a large mixing bowl and cool for 10 minutes.
02 - Spread the pumpkin puree over a few layers of paper towel. Press with more paper towel until the puree looks thick and pasty. Scrape the blotted pumpkin into the bowl with the brown butter.
03 - Whisk the blotted pumpkin, brown butter, brown sugar, granulated sugar, egg yolk, and vanilla until smooth and glossy.
04 - Add the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Stir with a spatula just until the dough comes together and no dry flour remains.
05 - Cover the bowl and chill for 30 minutes. Meanwhile, heat the oven to 350°F and line two baking sheets with parchment paper.
06 - Mix the rolling sugar and cinnamon in a small bowl. Scoop the dough into 2-tablespoon portions, roll into balls, and coat each ball in cinnamon sugar. Place 2 inches apart on the baking sheets.
07 - Bake for 10-12 minutes, until the edges are set and the centers still look soft. Cool on the baking sheet for 10 minutes, then transfer to a rack.

# Notes:

01 - Blotting the pumpkin is the key to a chewy texture.
02 - The dough can chill for up to 24 hours before baking.
03 - Cookies keep airtight at room temperature for up to 4 days.

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