Ingredients:

  • 1 cup unsalted butter, browned and cooled
  • 1 ½ cups dark brown sugar, packed
  • 6 tbsp blotted pumpkin puree
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp melted butter

Instructions:

  1. Brown the butter by heating it in a heavy-bottomed saucepan over medium heat until it foams and small brown specks appear. Remove immediately and let it cool.
  2. Place pumpkin puree on a layer of paper towels and press firmly to absorb excess moisture until the puree is thick and concentrated.
  3. In a large bowl, cream together the cooled brown butter and dark brown sugar until the mixture resembles clumpy wet sand.
  4. Whisk in the egg yolk, blotted pumpkin, and vanilla extract until the batter is smooth.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ginger, and cloves.
  6. Gradually fold the dry ingredients into the wet batter until just combined; do not overmix to ensure the cookies remain soft.
  7. Prepare the coating by mixing the additional brown sugar, cinnamon, and melted butter in a small bowl.
  8. Scoop 2-tablespoon portions of dough, roll them in the cinnamon-sugar coating, and place on a parchment-lined baking sheet.
  9. Bake for 12 minutes, then allow to cool completely on the sheet to set the chewy center.