Brown Butter Pumpkin Cookies
1 cup all-purpose flour
4 Tbsp Pumpkin Powder (1oz bag)
1 tsp Baker's Spice Blend
½ tsp baking soda
¼ tsp kosher salt
½ cup unsalted butter (1 stick)
¾ cup light brown sugar, packed
¼ cup unsweetened pumpkin purée
1 large egg yolk
1 tsp Pure Vanilla Extract
2 Tbsp Pumpkin Pie Sugar
4 Tbsp Pumpkin Powder (1oz bag)
1 tsp Baker's Spice Blend
½ tsp baking soda
¼ tsp kosher salt
½ cup unsalted butter (1 stick)
¾ cup light brown sugar, packed
¼ cup unsweetened pumpkin purée
1 large egg yolk
1 tsp Pure Vanilla Extract
2 Tbsp Pumpkin Pie Sugar
To a small mixing bowl, add flour, pumpkin powder, spice blend, baking soda, and salt; stir to combine and set aside.
Melt the butter in a small saucepan set over medium-low heat. Continue to cook as the butter begins to bubble and crackle while the moisture boils off. Keep cooking while stirring or swirling the pan until a deep golden color develops. A dense foam will form at the surface when it is nearly ready. Pour the browned butter into a medium mixing bowl and let cool for 10 minutes. The butter will have brown flecks- these are toasted milk solids.
Once cooled, to the brown butter add the brown sugar and whisk to combine. Next, whisk in the pumpkin puree, egg yolk, and vanilla extract until smooth. Using a rubber spatula, fold in the flour mixture until just combined. Cover dough and refrigerate for 30 to 45 minutes.
Adjust oven rack to the middle position and preheat to 350ºF. Place the pumpkin pie sugar in a small bowl. Scoop small mounds of the dough and roll into balls about 1¼ inches in diameter. Roll each in sugar to coat, then place on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 12 minutes or until the edges are golden brown.
Allow the cookies to rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool.
Melt the butter in a small saucepan set over medium-low heat. Continue to cook as the butter begins to bubble and crackle while the moisture boils off. Keep cooking while stirring or swirling the pan until a deep golden color develops. A dense foam will form at the surface when it is nearly ready. Pour the browned butter into a medium mixing bowl and let cool for 10 minutes. The butter will have brown flecks- these are toasted milk solids.
Once cooled, to the brown butter add the brown sugar and whisk to combine. Next, whisk in the pumpkin puree, egg yolk, and vanilla extract until smooth. Using a rubber spatula, fold in the flour mixture until just combined. Cover dough and refrigerate for 30 to 45 minutes.
Adjust oven rack to the middle position and preheat to 350ºF. Place the pumpkin pie sugar in a small bowl. Scoop small mounds of the dough and roll into balls about 1¼ inches in diameter. Roll each in sugar to coat, then place on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 12 minutes or until the edges are golden brown.
Allow the cookies to rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool.