Chewy Brown Butter Maple Pumpkin Cookies
1️⃣ Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter foams and then turns a rich brown color and develops a nutty aroma. This should take about 5-7 minutes. Remove from heat and let cool slightly.
2️⃣ Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and cooled brown butter. Mix until well combined.
Add the maple syrup, pumpkin puree, egg yolk, and vanilla extract. Stir until smooth.
3️⃣ Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
4️⃣ Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5️⃣ Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This helps to firm up the dough and makes it easier to handle.
6️⃣ Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
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