Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons pumpkin or chai spice blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup European-style unsalted butter, browned and cool but still liquid
- 1 cup light brown sugar
- 1/3 cup pure maple syrup
- 1 large egg yolk, room temperature
- 1/2 cup canned pumpkin, blotted
- 2 teaspoons vanilla extract
- 1/2 teaspoon maple extract, optional
- 1/2 cup granulated sugar for coating
- 1/2 teaspoon pumpkin or chai spice blend for coating
Instructions
- Brown butter by melting it in a saucepan over medium heat until golden brown. Cool for about 30 minutes.
- Blot canned pumpkin on paper towels to remove excess moisture.
- In a bowl, whisk flour, spice blend, baking soda, and salt together.
- In another bowl, mix cooled brown butter with brown sugar and maple syrup. Add egg yolk and combine well.
- Incorporate prepared pumpkin and vanilla extracts into the mixture until smooth.
- Gradually add dry ingredients to wet ingredients until just combined; avoid overmixing.
- Chill the dough in the refrigerator for at least 8 hours or overnight.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll chilled dough into balls, coat in spiced sugar mixture, and place on prepared baking sheets.
- Bake for 12–14 minutes, cool slightly on the sheet before transferring to a wire rack.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 145
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg