Brown Butter and Maple
Pumpkin Spice Cookies
Submitted By: Taz


Ingredients:

1 Cup (220g) Unsalted Butter
2 ¼ Cup (280g) All Purpose Flour
1 tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
1 ½ Cups (280g) Dark Brown Sugar - packed
1 Egg Yolk
3 Tbs Pure Maple Syrup
1 tsp Pure Vanilla Extract
⅓ Cup (80g) Pumpkin Purée
1 ½ Cups (255g) White Chocolate OR Semi-Sweet Chocolate Chips - OPTIONAL

Coating:
2 Tbs Dark Brown Sugar
2 Tbs Granulated Sugar
1 tsp Ground Cinnamon

Preparation:
  1. Brown the Butter: Melt the butter in a medium skillet over medium heat - Allow to cook, whisking regularly, until the butter develops a nutty aroma and a light brown color - Remove from heat and continue to whisk until the butter reaches a rich, deep, amber color (apx 6-8 minutes total cooking time) - Transfer to a large mixing bowl (make sure to scrape the skillet to not leave any of the browned bits behind) and set aside until cooled to room temperature
  2. Preheat oven to 350°F and line a baking sheet/tray with parchment paper or silicone baking mat
  3. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and Pumpkin Spice until thoroughly combined - Set aside until needed
  4. Take the large mixing bowl with your cooled browned butter and whisk in the dark brown sugar (it should look like slightly clumpy wet sand)
  5. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin purée until smooth
  6. Using a rubber/silicone spatula, fold in the dry ingredients (from Step 3) until just combined (dough should hold its shape when scooped and be very soft but not sticky)
  7. Fold in the chocolate chips (IF USING) - Do not over mix
  8. In a small bowl, whisk together the ‘coating’ ingredients
  9. Use a ¼ Cup measuring cup to scoop out the dough and drop each portion in the coating mixture -Toss to coat and transfer to a baking sheet/tray lined with parchment paper or a silicone baking mat - Leave about 3 inches between each portion – Repeat until all of the dough has been portioned onto baking sheets/trays (if you do not have enough sheets/trays, make sure to allow those you do have to cool completely to room temperature and line with new parchment or cleaned baking mat before using for additional batches)
  10. Bake for 10-12 minutes or until the edges are darkened and the centers are slightly under baked - Remove from oven and leave on the baking sheet/tray for 10 minutes before transferring to a wire baking rack to cool completely
  11. ENJOY!