Equipment
- 1 Kitchen Aid Mixer Hand Mixer
Ingredients
Pumpkin Cookie
- 1 cup Unsalted Butter
- 2 1/4 cups Flour
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Pumpkin Spice
- 3/4 tsp Cinnamon
- 1 tbsp Brown Sugar
- 1 tsp Vanilla
- 3 tbsp Maple Syrup
- 1 Egg Yolk
- 1/3 cup Pumpkin Puree
Cinnamon Sugar Topping
- 1 tbsp Dark Brown Sugar
- 2 tsp White Sugar
- 1 tsp Cinnamon
Instructions
- In a skillet over Med/High heat, add butter and cook until foaming and beginning to turn amber in color with Brown flecks, Remove from heat and pour into bowl so it doesn't continue to cook1 cup Unsalted Butter
- set aside to cool for 20 minutes then place in fridge for another 10 minutes . This part is crucial you want the Butter to be cool
- In a large bowl whisk together the dry ingredients ( sugar is considered a wet ingredient) set aside2 1/4 cups Flour, 1/2 tsp Baking Powder, 1 tsp Baking Soda, 1/2 tsp Salt, 1 1/2 tsp Pumpkin Spice, 3/4 tsp Cinnamon
- In a mixing bowl, use a spatula to scrape the Browned Butter into the blow and beat together the butter and Brown Sugar for 1 minute. Add the vanilla, egg yolk, and maple syrup and mix again1 tbsp Brown Sugar, 1 tsp Vanilla, 3 tbsp Maple Syrup, 1 Egg Yolk, 1 cup Unsalted Butter
- Finally, stir in the Pumpkin1/3 cup Pumpkin Puree
- Slowly pour all dry ingredients into the mixer and beat again until combined. Don't over mix here, just mix enough until there are few streaks of flour left
- Cover and place in the fridge while you preheat the over and cinnamon sugar topping. The dough should chill for 15-30 minutes
- Heat the over to 350 and line a baking sheet with parchment paper
- Roll the dough into balls and then roll into the sugar mixture. The dough balls should be 1-1/2 inch in diameter1 tbsp Dark Brown Sugar, 2 tsp White Sugar, 1 tsp Cinnamon
- Bake for 12 minutes and remove from the oven to rest for a moment before eating
