Ingredients
Equipment
Method
- Melt butter in a stainless steel pan over medium heat. Stir occasionally until browned bits form on the bottom and it smells nutty. Remove from heat. You should have about 3/4 cup + 1 Tbsp browned butter. Cool to 70–75°F before using (45–60 minutes at room temp).
- Spread pumpkin puree on a plate. Press paper towels into it to absorb excess moisture. Repeat with fresh towels until pumpkin feels like soft playdough and measures about 1/3 cup (68–75g). This ensures chewy, not cakey, cookies.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Whisk cooled brown butter with granulated and brown sugar until combined. Add egg yolks, vanilla, and dried pumpkin puree. Mix until smooth.
- Fold in flour, pumpkin pie spice, baking soda, cream of tartar, and salt until just combined. Chill dough for 5 minutes if too soft.
- Mix cinnamon and sugar in a small bowl. Scoop 3 Tbsp portions of dough and roll into balls. Coat in cinnamon sugar and place on prepared baking sheets 2–3 inches apart.
- Bake one tray at a time for 10–12 minutes, until edges are golden and centers are slightly underbaked. Cool on baking sheet for best chewy texture.
Notes
Expert Tips: Use a kitchen scale for accurate measurements. Drying pumpkin puree prevents cakey cookies. Brown butter must be cooled to 70–75°F—too warm and cookies spread too much. Bake one tray at a time for even results. Don’t overbake; cookies should look soft in the center and firm up as they cool.
Flavor Upgrade: Add ½ tsp ground ginger or ¼ tsp cloves for extra spice, or drizzle cooled cookies with a maple glaze (powdered sugar + maple syrup).
