Brown Butter Pumpkin Cookies in 31 Min

Instructions:

1. Place the butter in a skillet over medium heat. Melt and continue cooking, whisking occasionally, until the butter foams, crackles, and settles into a deep mahogany color with a nutty aroma. Immediately remove from heat.
2. In a large bowl, combine the browned butter (including all toasted bits) with brown sugar and granulated sugar. Beat until smooth, then stir in the egg, vanilla extract, and blotted pumpkin purée until velvety.
3. In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
4. Scoop about 2 tablespoons of dough per cookie and roll into a ball. Roll each ball in the cinnamon-sugar mixture until evenly coated.
5. Place cookies on a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes until edges are set and golden but centers remain slightly underbaked.
6. Let the cookies cool on the pan for 5 minutes to firm up before transferring.