Brown Butter Pumpkin Spicerdoodles: The Chewy, No-Chill Autumn Cookie You Crave

👩‍🍳 Instructions

1. 1

   Brown the Butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Cook, stirring occasionally, until it foams, then sizzles, and eventually, golden-brown bits appear at the bottom, and a nutty aroma develops. Immediately pour into a heatproof bowl and let cool for 10-15 minutes until still liquid but not hot.
2. 2

   Combine Wet Ingredients: In a large bowl, whisk the slightly cooled brown butter with 1/2 cup granulated sugar and light brown sugar until smooth. Whisk in the pumpkin puree, egg, and vanilla extract until well combined and creamy.
3. 3

   Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, 1 tsp pumpkin pie spice, and salt.
4. 4

   Combine Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix.
5. 5

   Prepare Coating: In a shallow dish, combine 1/4 cup granulated sugar, ground cinnamon, and 1 tsp pumpkin pie spice. Stir to mix.
6. 6

   Roll and Bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop dough using a 1.5-tablespoon cookie scoop. Roll each portion into a ball, then generously roll in the cinnamon-sugar-spice coating. Place balls 2 inches apart on baking sheets.
7. 7

   Bake for 9-11 minutes, or until edges are set and lightly golden but centers still look soft. Do not overbake. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.