Brown Butter Pumpkin Spice Cookies

Imagine if a Pumpkin Pie & Snickerdoodle cookie combined and that’s what you get from these cookies!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

(Option on how to brown Butter) In a skillet on medium heat, add Butter. Continuously stir Butter. Once Butter is melted, the butter will become foamy and simmer after a few minutes. Stir for about 5-8 minutes until Butter turns golden brown. Look for milk solids at the bottom of the pan to turn brown. The Butter should become fragrant with a toasty, buttery, and nutty scent. Place Butter in a microwave safe bowl (or heatproof bowl) and allow to cool completely.

Step 2

In a large mixing bowl, add cooled browned butter, white sugar, and brown sugar. Whisk ingredients well for about 1-2 minutes until sugar and butter are fully combined.

Step 3

Next, add in 1 egg yolk, pumpkin puree and vanilla extract. Whisk ingredients well until fully combined and smooth.

Step 4

In a separate bowl, sift and add in flour, then add baking soda, salt, pumpkin spice, and cinnamon. Whisk ingredients well.

Step 5

Combine the flour mixture with the first bowl mixture and use a wooden or silicone spatula to combine ingredients. Once dough is fully combined, refrigerate for about 30-45 minutes. Dough should be chilled but not hard.

Step 6

Preheat the oven to 350F.

Step 7

For cinnamon sugar coating, in a separate bowl combine brown sugar, white sugar and cinnamon. Scoop out dough with an ice cream scooper and roll the dough in the cinnamon-sugar coating.

Step 8

Place dough on a lined baking sheet and bake for about 10-12 minutes.

Step 9

Let cookies cool for 10-15 minutes in order for cookies to set and slightly cool off.