Description

These decadent pumpkin cookies use browned butter and a specific hydration technique to achieve a dense, fudgy texture without any cakeyness. Coated in cinnamon sugar and infused with maple, they are the ultimate scientific approach to autumn baking.

Ingredients

1 cup unsalted butter
80g pure pumpkin puree
1 cup dark brown sugar
1 large egg yolk
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/4 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)

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Instructions

Melt the butter in a saucepan over medium heat, stirring until amber bits form and it smells nutty, then remove from heat immediately.
Transfer the brown butter to a heat-proof container and chill in the refrigerator for about 20 minutes until viscous like soft caramel.
Preheat oven to 350°F (175°C) and whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl.
Vigorously whisk the cooled brown butter with dark brown sugar, then incorporate the egg yolk, maple syrup, vanilla, and pumpkin puree until fully emulsified.
Gently fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain, taking care not to overmix.
Scoop 2oz portions of dough, roll each ball in a mixture of cinnamon and sugar, and bake for 12-15 minutes on a parchment-lined sheet.

Notes

To ensure the best texture, always weigh your pumpkin puree as even a small amount of extra moisture can turn these cookies from chewy to cakey. If the dough feels too soft to roll after mixing, a quick 15-minute rest in the fridge will make the fats more stable and easier to handle.

Prep Time: 35 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American