Description
Soft and chewy cookies with brown butter and pumpkin spice flavors, perfect for fall baking.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the coating: 1/4 cup granulated sugar and 2 teaspoons ground cinnamon
Instructions
- In a medium saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and has a nutty aroma. Remove from heat and let cool.
- In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth.
- Add the pumpkin puree, egg, and vanilla extract; mix well.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a small bowl, mix the sugar and cinnamon for the coating.
- Roll dough into 1-inch balls, then roll in the cinnamon-sugar mixture.
- Place on prepared baking sheets and bake for 8-10 minutes, until edges are lightly browned.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for best results to prevent spreading. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 15g
- Fat: 8g
- Carbohydrates: 25g
- Protein: 2g