Ingredients:

  • 3/4 cup (170g) unsalted butter, browned and cooled
  • 1 cup (200g) dark brown sugar, packed
  • 6 tbsp (85g) pumpkin puree, blotted dry
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 tsp (4g) pumpkin pie spice
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) ground cinnamon

Instructions:

  1. Line a plate with paper towels, spread the pumpkin puree in a thin layer, and press another paper towel firmly on top for 5 minutes to remove excess water.
  2. Cream together the cooled browned butter and dark brown sugar until the mixture resembles wet sand.
  3. Beat in the blotted pumpkin, egg, and vanilla extract until smooth.
  4. Gradually fold in the flour, baking soda, salt, and pumpkin pie spice until just combined.
  5. Preheat oven to 350°F (175°C).
  6. Scoop rounded tablespoons of dough and roll into balls.
  7. Roll each ball in a mixture of granulated sugar and ground cinnamon until coated.
  8. Place cookies 2 inches apart on parchment-lined baking sheets and bake for 10–12 minutes until the centers look slightly underdone.
  9. Allow cookies to cool on the pan for 5 minutes to set before transferring.