pumpkin-cinnamon sugar soft baked cookies

These cookies have a soft, cakey texture with a crisp sugar coating. They are best warmed up and very comforting for fall

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Step 1

brown the butter and set aside to cool to a solid

Step 2

heat the pumpkin purée over medium-low heat until most of the water has evaporated out and it’s become thicker, about 15 minutes and stir to stop burining. set aside to cool

Step 3

add the cooled browned butter to a stand mixer or handheld mixer and beat on high until lightened in color, then add the sugars and beat for another few minutes.

Step 4

add the egg and extracts and mix on medium-low until combined.

Step 5

scrape down the sides and mix in the pumpkin spice, baking powder and soda until combined

Step 6

add the pumpkin purée, mixing on medium-low until combined

Step 7

add the flour, mixing on low until just combined

Step 8

scoop the dough out into balls and smush down a bit before coating them in the cinnamon sugar

Step 9

place dough balls onto a sheet pan lined with parchement paper

Step 10

bake in top oven for 6 mins, take out and bang tray on the counter to flatten them a bit, and then flip the tray and bake for another 7 mins.

Step 11

let cookies cool on hot tray until they room temperature, abt 15 minutes