Ingredients
Scale
- 1/2 cup unsalted butter (brown butter)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup canned pumpkin (blotted)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Brown the butter in a pan over medium heat until foamy and golden with brown specks, then let cool.
- In a bowl, mix the cooled brown butter with granulated sugar, brown sugar, pumpkin, and egg yolk.
- Stir in vanilla extract.
- Add flour, baking soda, cream of tartar, pumpkin pie spice, and salt. Mix gently to avoid toughness.
- Roll dough balls in a mixture of granulated sugar and cinnamon.
- Place on a baking sheet with space between them.
- Bake at 350°F (175°C) until they just lose shine on top, about 10 minutes.
- Let cool on the pan for a few minutes, then transfer to a rack to cool completely.
Notes
Chill the dough for at least 30 minutes for thicker cookies, and use cream of tartar for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg