These cookies are the epitome of Fall for me. Last year they were such a hit when I delivered them to clients and I received so many requests for the recipe that I decided to write it up for anyone who was interested.
For the cookie batter:
1 cup unsalted butter
1 cup dark brown sugar
¾ cup granulated sugar
1 large egg (room temp)
1 tsp vanilla
2 TBS molasses
¼ cup pumpkin purée
2 ½ tsp cinnamon
¼ tsp allspice
⅛ tsp cloves
½ tsp ground ginger
1 tsp baking soda
¾ tsp salt
2 ⅓ cups all-purpose flour
For the cinnamon sugar dusting:
¼ cup sugar
2 tsp cinnamon
⅛ tsp salt
Instructions:
- Melt butter in a small pot and gently whisk occasionally, monitoring the butter closely to watch for browning on the bottom of the pot; whisk continuously as it browns. Remove from heat once it smells nutty, and there are some brown bits in the bottom of the pan. Browning usually occurs once it seems like it’s stopped boiling.
- Pour browned butter into a heat-safe bowl and let cool for 30 minutes at room temperature. The butter should be slightly warm or at room temperature before proceeding
- In a large bowl, stir brown butter, brown sugar, and granulated sugar together until smooth.
- Stir in egg, vanilla, molasses, pumpkin purée, and spices.
- Combine baking soda, salt and flour, then stir in until the dough comes together.
- Scoop cookies with a heaping 1 1/2 TBS cookie scoop and place on a lined cookie sheet; cover, and refrigerate for at least 2 hours.
- Pre-heat oven to 350 F and remove cookies from the refrigerator.
- Combine the remaining sugar, cinnamon and salt in a bowl and roll the balls of cookie dough in the cinnamon sugar right before baking.
- Place 2” apart on parchment-lined sheet pans and bake for 10-12 minutes.
- Cookies are done when they look slightly dry on top but still somewhat moist in the cracks. Remove cookies from the oven and give them a quick bang on the counter to flatten them.
- Cool completely then store in a container for up to a week.