Ingredients
Scale
- 1/2 cup unsalted butter
- 1/4 cup maple syrup
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup granulated sugar (for rolling)
Instructions
- Brown the Butter: In a saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown with a nutty aroma. Let cool slightly.
- Mix Wet Ingredients: In a large bowl, combine the cooled brown butter, maple syrup, brown sugar, pumpkin puree, egg, and vanilla extract. Stir until well blended.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Make the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Chill the dough for 30 minutes.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape and Sugar: Roll the dough into 1-inch balls, then roll each in granulated sugar. Place on the baking sheet and flatten slightly.
- Bake: Bake for 10-12 minutes or until edges are set but centers are still soft.
- Cool: Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 45 minutes
- Cook Time: 12 minutes