Ingredients
Scale
- 1 cup Unsalted Butter
- 1 cup Dark Brown Sugar
- 1 large Egg Yolk
- 1/4 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 cup Pumpkin Puree
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- 1/4 cup Granulated Sugar
- 1 teaspoon Cinnamon
Instructions
- Begin by browning the unsalted butter in a saucepan over medium heat until it turns golden and has a nutty aroma. Remove from heat and let it cool slightly.
- In a large bowl, combine the browned butter and dark brown sugar. Mix until well combined.
- Add the egg yolk, maple syrup, and vanilla extract to the sugar mixture. Stir until smooth.
- Mix in the pumpkin puree until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the granulated sugar and cinnamon for the coating.
- Scoop the chilled dough into balls, roll them in the sugar mixture, and place them on the baking sheet.
- Bake for about 10-12 minutes, or until the edges are set and the tops are soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve these cookies warm with milk or tea. For added decadence, try adding chocolate chips or nuts.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg