Step-By-Step Instructions
Brown the Butter (photo 1). Melt the butter in a light-colored saucepan over medium heat. It will foam and then begin to crackle and sputter. When the sputtering starts to slow, pay golden specks will begin collecting on the bottom of the pan. Whisk constantly until the specks turn amber and the butter smells nutty and toasted.
Add the Sugar and Spices (photo 2). Immediately stir the granulated sugar, brown sugar, spices, and salt into the hot brown butter. Let the mixture cool for 10 minutes. (You don’t want it piping hot when the egg yolk goes in or you’ll have scrambled eggs!)
Blot the Pumpkin (photo 3). While the butter cools, place the pumpkin puree on a plate. Press with a double layer of paper towels, lift it away, gather the pumpkin together again, and repeat until the pumpkin has the consistency of frosting. Measure 1/3 cup of this. (You can stir the rest into oatmeal or blend it into smoothies.)
Finish the Wet Ingredients (photo 4). Whisk the egg yolk and vanilla into the cooled butter mixture. Add the blotted pumpkin and whisk thoroughly.
Make the Dough (photo 5). In a separate bowl, whisk together the flour and baking soda. Fold the dry ingredients into the pumpkin mixture just until the flour disappears.
Chill (photo 6). Press plastic wrap directly against the surface of the dough and refrigerate for at least 1 hour or up to 2 days.
Roll (photo 7). Combine the rolling sugar, cinnamon, and pumpkin pie spice in a shallow bowl. Scoop the chilled dough, roll them into balls, then coat each generously in the spiced sugar.
Bake (photo 8). Bake on a parchment-lined baking sheet for 9 to 10 minutes at 350 degrees F.
Cool (photo 9). Let the cookies cool for 10 minutes on the pan, then transfer to a wire rack to finish cooling. ENJOY!
