Always chewy pumpkin spice-and-butter cookies. No cakiness in these cookies, which is impossible. Pure autumn bliss in a bendy, ultra-chewy pumpkin spice and sugar cookie. Greatest pumpkin cookies.
– 140g or ½ cup plus 2 tablespoons butter unsalted (cold is fine)– 2 teaspoons pumpkin pie spice plus more for topping– ½ tsp fine sea salt– 1 teaspoon pure vanilla extract– 100g or ½ cup granulated sugar– 100g or ½ cup dark brown sugar– 1 large egg yolk– 145g or ½ cup pumpkin butter store-bought or homemade (for homemade see recipe above)– 1 teaspoon baking soda– 250g or 2 cups all purpose flour
INGREDIENTS
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INSTRUCTION
Make the pumpkin butter an hour before making the cookie dough (see above recipe box). Use a small frying pan to heat butter on medium-low.
STEP 1 .
After melting the butter, increase heat to medium. As butter sputters and milk solids separate, stir often.
Use a rubber spatula to scrape the pan edges for even browning.
STEP 2.
Place the milk solids in a heat-safe bowl immediately after they brown and the butter almost foams. Gently stir butter with pumpkin spice, salt, and vanilla. A little bubbling.
STEP 3.
Wait 5 minutes to cool the butter. Stir in both sugars for 30–45 seconds until the sugar and butter become cohesive. Add egg yolk and whisk 60 seconds. Whisk pumpkin butter in.
STEP 4.
When measuring flour by cup, fluff it with a fork, then sprinkle it in and level it. Mix the flour and baking soda in the bowl with a rubber spatula until no dry flour remains.
STEP 5.
Refrigerate the bowl uncovered for 30–45 minutes. Preheat oven to 350 F and line two cookie sheets. Combine ¼ cup granulated sugar and 1 tsp pumpkin pie spice.
STEP 6.
Scoop 2 tablespoons of dough per cookie. Gentle swirl the dough face-down in sugar after rolling it between your palms. The cookie edges should be lightly golden and cracked after 10-12 minutes.