Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour, see notes for measuring
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon fine sea salt
- 1/3 cup granulated sugar, for rolling
- 1 teaspoon ground cinnamon, for rolling
Instructions
- Brown the butter: Melt the butter in a large stainless steel pan over medium heat. It will foam, pop, and crackle as it cooks. Stay nearby and stir occasionally to prevent burning. When brown bits appear on the bottom and the butter smells nutty, remove the pan from the heat.
- Cool the butter: You should have slightly less than 1 cup of browned butter, about 184 grams. Pour it into a glass measuring cup and refrigerate, stirring every 20 minutes, for about 45–60 minutes until it reaches 75°F–80°F. It should be cool but still completely liquid.
- Prepare the pumpkin: Spread the pumpkin puree onto a plate. Press paper towels into it to absorb excess liquid. Scrape the pumpkin into a pile, spread it out again, and continue with fresh paper towels until it feels dry, like soft playdough, and measures roughly 1/3 cup (65–70 grams).
- Prepare the oven: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
- Mix the sugars and butter: Once the butter has cooled, whisk in the brown sugar and granulated sugar for 1 minute, until the mixture resembles wet sand.
- Add the wet ingredients: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined.
- Make the dough: Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Refrigerate the dough for 10–15 minutes. If it is still very soft, chill it for longer.
- Coat the cookies: In a small bowl, combine the 1/3 cup granulated sugar and ground cinnamon. Scoop the dough into 3-tablespoon-sized balls and roll each ball in the cinnamon sugar. Arrange on the prepared baking sheets, spacing them 2–3 inches apart.
- Bake: Bake one tray at a time for 10–12 minutes, until the edges are golden brown and the centers are puffy and slightly underbaked. Let the tray cool completely on a wire rack.
- Finish and serve: Sprinkle the tops with extra cinnamon sugar after baking, if desired, and enjoy.
Notes
- Measure the flour carefully: Fluff the flour, spoon it into the measuring cup, and level it off. Avoid scooping flour directly into the cup. A kitchen scale gives the most accurate results.
- Cool the browned butter: Properly cooled butter helps create a chewy cookie texture. Chill for about 45–60 minutes, stirring every 20 minutes. The butter should be cool but not solid.
- Use a consistent pumpkin puree: Libby’s Pumpkin Puree is recommended because it tends to contain less moisture and gives consistent results.
- For smaller cookies: Use a 2-tablespoon cookie scoop and bake for around 9 minutes.
- Make ahead: Scoop the dough and refrigerate for up to 24 hours. Let it soften slightly before rolling the dough balls in cinnamon sugar and baking.
- Storage: Store leftover cookies in an airtight container at room temperature for 2–3 days.
- Freezing dough: If freezing the cookie dough balls, let them come to room temperature before baking.
- Prep Time: 1 hour 50 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American