Ingredients
Scale
- 1 cup unsalted butter
- 1/3 cup granulated sugar
- 1 cup dark brown sugar, packed
- 2 cups plus 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/3 cup pumpkin puree
- 1 egg yolk, room temperature
- 1 tablespoon molasses
- 1 1/2 teaspoons vanilla
Instructions
- Brown the butter in a large saucepan over medium heat until golden brown and nutty-smelling. Chill for 30 minutes.
- Blot pumpkin puree between paper towels to remove excess moisture.
- In a stand mixer, combine cooled brown butter with granulated and brown sugars; mix until well combined.
- Add pumpkin puree, egg yolk, molasses, and vanilla; mix until smooth.
- In another bowl, whisk together flour, baking soda, cream of tartar, spices, and salt.
- Gradually incorporate dry ingredients into the wet mixture until just combined; refrigerate the dough for 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Prepare cinnamon sugar coating by mixing granulated sugar with cinnamon in a shallow bowl.
- Scoop chilled dough into 2-ounce portions, roll in cinnamon sugar, and place on prepared sheets.
- Bake for 9-10 minutes until edges are set; cool on pan before transferring to wire rack.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg