Ingredients
Method
Cookie Preparation
- Brown the Butter: In a medium skillet over medium heat, melt the butter. Swirl occasionally until the butter foams, turns golden amber, and develops fragrant nutty brown specks (about 5-7 minutes). Pour into a large mixing bowl and let cool for 20 minutes.
- Blot Pumpkin Puree: Place 1/2 cup pumpkin puree on a plate lined with 4 layers of paper towels. Press gently with more paper towels to absorb excess moisture (crucial for a chewy, non-cakey texture!).
- Mix Wet Ingredients: Whisk the cooled browned butter with brown sugar and granulated sugar until smooth. Add the blotted pumpkin puree, egg yolk, and vanilla extract. Whisk vigorously for 1 minute until glossy and emulsified.
- Combine Dry Ingredients: In a separate bowl, whisk flour, cinnamon, pumpkin pie spice, cream of tartar, baking soda, and salt. Fold into wet ingredients with a rubber spatula just until combined (do not overmix). Chill dough in the refrigerator for 30 minutes.
- Roll & Coat: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, whisk the rolling sugar and cinnamon. Use a 2-tablespoon cookie scoop to roll dough into smooth balls, then roll generously in the cinnamon sugar mixture.
- Bake to Perfection: Place dough balls 2 inches apart on baking sheets. Bake for 10 to 11 minutes until edges are set and tops are crinkled. Bang the pan gently on the counter to create deep cracks, then cool on pan for 10 minutes before transferring to a wire rack.