BROWN BUTTER PUMPKIN COOKIES
Enjoy the flavors off all with our delicious Pumpkin Brown Butter Cookies. These soft, moist cookies are lovingly made with rich brown butter and the comforting essence of pumpkin spice.
Ingredients
For the batter
- 1/2 cup unsalted butter melted
- 1/3 cup pumpkin puree dried
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1 tsp white vinegar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp ginger
For the sugar coating
- 1/3 cup granulated sugar
- 1 tbsp cinnamon
- Pinch of salt
Instructions
- Begin by preheating your oven to 180 degrees and lining a baking sheet with parchment paper. Set it aside.
- Next, mix all the ingredients for the cinnamon sugar blend and set it aside.
- Place your 1/3 cup of pumpkin purée on a sturdy paper towel and press to remove excess moisture. (A tip: bundle it up and squeeze out the excess moisture.)
- In a large mixing bowl, combine the melted butter, the blotted pumpkin purée , and the sugars. Whisk until well combined.
- Now, add the egg yolk and vanilla extract, and mix thoroughly.
- Integrate the flour, baking soda, lemon juice, salt, and spices. Keep mixing until a soft dough forms, ensuring there are no visible streaks of flour left.
- Utilize a 1-ounce cookie scoop to portion out dough balls. First, roll them in the cinnamon sugar mixture to coat evenly, and then place them about 2 inches apart on the prepared cookie sheet.
- Bake the cookies for 10 to 12 minutes, or until they puff up and set around the edges but remain slightly undercooked in the center. Be cautious not to overbake.
- Allow the cookies to cool before indulging in their delightful flavors. Enjoy!