A perfect recipe for fall. Loved the browned butter although it is an extra step. Drying out the pumpkin helps to add some extra flavor and remove some of the liquid from the dough. Never enough pumpkin in the fall!

love this taste of fall!

Yield:about 20-24 large cookies

Ingredients:

  • 1 cup unsalted butter
  • ⅔ cup pumpkin purée
  • ½ cup granulated sugar
  • ½ cup + 2 tablespoons brown sugar , firmly packed
  • 2 large egg yolks room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons pumpkin spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cream of tartar
  • ½ teaspoon kosher salt
  • ⅓ cup granulated sugar for rolling
  • ½ teaspoon pumpkin spice for rolling

Directions:

Preheat the oven to 350. Line two baking trays with parchment paper and set them aside. Brown the butter in a large stainless steel pan. This will take about 9-11 minutes. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When bottom is covered in brown buts, and starts to smell nutty, remove from heat and pour into a bowl along with brown buts and allow to cool for 20 minutes. Chill the bowl in fridge for a few minutes.

Place the ⅔ cup of pumpkin puree on a paper towel over a plate. Wrap puree in paper towels and squeeze out as much liquid so pumpkin feels pretty dry like soft playdough.

Remove browned butter from fridge, in a mixer fitted with paddle attachment, whisk in brown sugar and granulated sugar until well blended and looks like wet sand.

Next blend in egg yolks, vanilla and dried pumpkin. Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set dough in fridge for 5 minutes to firm up.

In a small bowl, combine the cinnamon and sugar.⅓ cup granulated sugar, ½ teaspoon pumpkin spice. Set bowl in fridge for 5 minutes to firm up.

Use a cookie scoop for dough (2 heaping tablespoons) and roll in pumpkin spice sugar spaced about 2 inches apart. Bake for about 10-12 minutes until puffy and starting to crack. Allow to cool completely on wire rack. Enjoy!