Brown Butter Pumpkin Cookies in 32 Min

Instructions:

1. Place the butter in a saucepan over medium heat. Melt and stir constantly until the butter foams, crackles, and develops small brown specks at the bottom and a nutty aroma. Remove from heat immediately.
2. Scoop the pumpkin purée onto a plate lined with paper towels and press another towel on top to blot away excess moisture.
3. Whisk the browned butter with the brown sugar and 100g of granulated sugar. Beat in the blotted pumpkin, egg, and vanilla until smooth.
4. In a separate bowl, sift together the all-purpose flour, baking soda, salt, 5g of cinnamon, and pumpkin pie spice.
5. Fold the dry ingredients into the wet mixture until just combined. Fold in semi-sweet chocolate chips if using.
6. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough and roll into balls.
7. Roll each dough ball in a mixture of 25g granulated sugar and 2g ground cinnamon until evenly coated.
8. Place cookies on a lined baking sheet and bake for 10–12 minutes.