Brown Butter and Maple Chewy Pumpkin Cookies

🥘 Ingredients

• all-purpose flour
  280 g
• baking powder
  1/2 tsp
• baking soda
  1 tsp
• cinnamon
  1.25 tsp
• dark brown sugar
  280 g
• egg yolk
  1 large
• granulated sugar
  1.5 Tbsp
• light brown sugar
  1.5 Tbsp
• maple syrup
  3 Tbsp
• pumpkin pie spice
  1/2 tbsp
• pumpkin purée
  80 g
• salt
  1/2 tsp
• unsalted butter
  220 g
• vanilla
  1 tsp

🍳 Cookware

• large baking sheet
• parchment paper
• medium bowl
• large mixing bowl

1. 1

   First, brown the unsalted butter . Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color.

   unsalted butter: 220 g
2. 2

   Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about ⏱️ 20 minutes . Don’t let it solidify.
3. 3

   Preheat the oven to 350°F and line a large baking sheet with parchment paper .
4. 4

   In a medium bowl , whisk together the all-purpose flour , baking soda , baking powder , salt , pumpkin pie spice , and cinnamon . Set aside.

   all-purpose flour: 280 g, baking soda: 1 tsp, baking powder: 1/2 tsp, salt: 1/2 tsp, pumpkin pie spice: 1/2 tbsp, cinnamon: 1/2 tsp
5. 5

   In a large mixing bowl , whisk together the dark brown sugar and cooled brown butter. It should look like clumpy wet sand.

   dark brown sugar: 280 g
6. 6

   Whisk in the egg yolk , maple syrup , vanilla , and pumpkin purée until smooth.

   egg yolk: 1 large, maple syrup: 3 Tbsp, vanilla: 1 tsp, pumpkin purée: 80 g
7. 7

   Add in all of the dry ingredients and use a rubber spatula to fold into the dough. If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15 to ⏱️ 20 minutes until thickened. This can happen sometimes if the butter is too warm at the start.
8. 8

   Off to the side, mix together the light brown sugar , granulated sugar , and cinnamon in a small dish to make the coating.

   light brown sugar: 1.5 Tbsp, granulated sugar: 1.5 Tbsp, cinnamon: 3/4 tsp
9. 9

   Scoop out the dough in 60 g portions. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
10. 10

    Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4 to 5 cookies at a time. Leave the rest of the dough out at room temperature.
11. 11

    Bake for 12 to ⏱️ 15 minutes (13.5 minutes for me) or until the edges are darkened and the center looks puffed and slightly underdone.
12. 12

    Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
13. 13

    Allow the cookies to cool, then dig in!