Ingredients:

  • 1 cup (225g) unsalted butter
  • 1 cup (200g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120g) pumpkin purée
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) pumpkin pie spice

Instructions:

  1. Place the unsalted butter in a stainless steel skillet over medium heat. Melt and continue cooking, stirring occasionally, until the butter foams, crackles, and develops mahogany-colored bits at the bottom. Remove from heat immediately and let cool for 10 minutes.
  2. In a large bowl, whisk the cooled brown butter with the dark brown sugar and granulated sugar until smooth and glossy. Whisk in the egg, egg yolk, maple syrup, and vanilla extract until fully combined. Fold in the pumpkin purée until the batter is a uniform orange hue.
  3. Sift the flour, baking soda, salt, and pumpkin pie spice directly into the wet mixture. Using a rubber spatula, fold the ingredients together until just combined; do not overmix.
  4. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart. Bake for 12–15 minutes until edges are set and slightly golden but centers look slightly underbaked.
  5. Let the cookies cool on the pan for 10 minutes to finish setting via residual heat.