Ingredients
Scale
- ¾ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup white sugar
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup white sugar (for rolling)
- ½ tablespoon pumpkin pie spice (for rolling)
Instructions
- In a small saucepan over medium-low heat, melt the butter.
- Once melted, increase the heat to medium and let the butter begin to foam.
- Continue cooking and stirring until the butter begins to brown and gives off a nutty smell (about 2-3 minutes).
- Pour the browned butter into a medium mixing bowl and let it cool completely.
- Once cooled, whisk in the granulated sugar, light brown sugar, and maple syrup.
- Add the egg yolk, vanilla extract, and pumpkin puree. Whisk until smooth.
- In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Fold the dry ingredients into the wet ingredients until a dough forms. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- While the dough chills, preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper.
- Scoop out the cookie dough using a large cookie scoop or spoon, so the cookie dough balls are about 2 tablespoons.
- Whisk together the white sugar and pumpkin pie spice. Roll each cookie dough ball in the sugar.
- Place the dough balls on the baking sheets, keeping them 3-4 inches apart.
- Bake for 10-14 minutes. The edges should be set, but the middles will still look underbaked.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze them for up to three months.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg