Ingredients
Cookie Dough
- 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
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
For Rolling
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and prepare pans: Preheat oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Brown the butter: In a large stainless steel pan over medium heat, melt the butter. It will foam, pop, and crackle – this is normal. Stir occasionally to prevent burning. When the butter has brown bits at the bottom and smells nutty, remove from heat.
- Cool the browned butter: Pour the browned butter into a glass measuring cup and chill in the fridge, stirring every 20 minutes, until the temperature reaches 70-75°F (21-24°C), approximately 45-60 minutes. The butter should be cool but still liquid to prevent cookies from spreading too much.
- Dry the pumpkin puree: Spread pumpkin puree on a plate and press with paper towels to absorb excess moisture. Repeat pressing and spreading until the pumpkin feels dry and resembles a soft dough, measuring about 1/3 cup (68-75 grams).
- Mix sugars with browned butter: Whisk together the cooled browned butter, brown sugar, and granulated sugar for about 1 minute until the mixture looks like wet sand.
- Add egg yolks, vanilla, and pumpkin: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined.
- Incorporate dry ingredients: Fold in the flour, pumpkin spice, baking soda, cream of tartar, and kosher salt until just combined. Avoid overmixing to maintain cookie chewiness.
- Chill the dough: Place the bowl of dough in the refrigerator for at least 5 minutes or longer if needed to firm up the dough for easier handling.
- Prepare cinnamon sugar coating: In a small bowl, mix the 1/3 cup granulated sugar with 1 teaspoon ground cinnamon for rolling the cookie dough balls.
- Shape and coat cookies: Roll dough into balls (about 1.5 tablespoons each), then roll each ball in the cinnamon sugar mixture until fully coated.
- Bake: Place balls spaced apart on parchment-lined trays. Bake in the preheated oven for 10-12 minutes, until edges are set but centers still look soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to properly brown the butter to add a nutty depth of flavor but be careful not to burn it.
- Drying the pumpkin puree removes excess moisture which prevents the cookies from becoming too soft or flat.
- Chilling the butter to the right temperature is crucial to controlling cookie spread.
- Use room temperature egg yolks to help with better incorporation.
- Measure flour by spooning it into the cup and leveling it off; avoid scooping directly to prevent adding too much flour.
- These cookies keep well in an airtight container for up to 4 days and can be frozen before baking for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 12 minutes per batch
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
