Description

Experience the ultimate autumn treat with these chewy pumpkin cookies that utilize browned butter for a deep, nutty flavor profile. By carefully balancing moisture and acidity, this recipe delivers a dense, soft texture that stands out from typical cakey pumpkin bakes.

Ingredients

1 cup unsalted butter
1.5 cups dark brown sugar
1/3 cup pumpkin puree
3 tbsp maple syrup
1 large egg yolk
1 tsp vanilla extract
2.75 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1 tsp ground cinnamon
Cinnamon-sugar mixture for coating

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Instructions

Melt the unsalted butter in a saucepan over medium heat, stirring constantly until it reaches a rich amber color with toasted bits.
Transfer the browned butter to a bowl and chill for approximately 20 minutes until it becomes thickened and opaque.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
In a large bowl, whisk the cooled brown butter and dark brown sugar together until the mixture resembles wet sand.
Add the egg yolk, maple syrup, vanilla, and pumpkin puree to the butter mixture, whisking until a smooth emulsion is formed.
Gently fold the dry ingredients into the wet mixture using a rubber spatula until no flour streaks remain.
Scoop 2-ounce portions of dough and roll them into balls, then coat each thoroughly in the cinnamon-sugar mixture.
Bake at 350F for 12 to 15 minutes until the edges are set and slightly darkened; allow to cool on the baking sheet to finish setting.

Notes

For the best results, blot your pumpkin puree with a paper towel to remove excess moisture before measuring. To ensure a perfectly chewy texture, use a kitchen scale to measure dough portions at exactly 56 grams (2 ounces) each, which helps maintain consistent heat distribution during the bake.

Prep Time: 45 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American