Brown Butter Pumpkin Spice Cookies

Ingredients

• 170 g Unsalted butter
• 90 g Pumpkin purée, Blot to reduce to 60-65g
• 170 g Dark brown sugar
• 70 g Granulated sugar
• 1 yolk Large egg yolk
• 2 tsp Vanilla extract
• 250 g All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Baking powder
• 3/4 tsp Fine sea salt
• 2 tsp Ground cinnamon
• 1 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1/8 tsp Ground cloves
• 50 g Granulated sugar
• 1 tsp Ground cinnamon
• 1 pinch Ground ginger

Instructions

1. Brown butter in a saucepan over medium heat until milk solids turn deep golden and smell nutty.
2. Immediately transfer to a mixing bowl so it does not burn.
3. Cool approximately 15 minutes.
4. Blot pumpkin purée on paper towels to remove excess moisture, reducing to approximately 60-65g.
5. Whisk brown sugar and granulated sugar into browned butter.
6. Add concentrated pumpkin, egg yolk, and vanilla. Whisk until smooth.
7. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
8. Fold dry ingredients into wet just until no dry streaks remain.
9. Chill dough 30 minutes.
10. Preheat oven to 350°F. Line baking sheets with parchment.
11. Combine cinnamon-spice sugar ingredients in a shallow bowl.
12. Scoop approximately 2 tbsp portions, roll gently into balls, and roll in spice sugar.
13. Space 2 inches apart on prepared baking sheets.
14. Bake 10-12 minutes until edges are set but centers still look slightly soft.
15. Cool on pan 5-10 minutes, then transfer to a wire rack.

Nutrition

Chef's Notes

Chef's Notes: The pumpkin blotting step is critical - it prevents cakey cookies and gives the chewy texture you want. Don't skip it. Brown the butter deeply for maximum nutty flavor, but transfer immediately to prevent burning. Storage: Store in an airtight container at room temperature for 3-4 days. Freeze baked cookies for up to 2 months. Scaling: At 0.5x you'll get 9 cookies; at 1.5x, 27 cookies; at 2x, 36 cookies. Keep chill time the same regardless of batch size.

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