Ingredients
Cookie dough:
- 113g (½ cup) unsalted butter
- 80ml (⅓ cup) pumpkin puree, blotted to reduce to ¼ cup
- 165g (¾ cup) packed light brown sugar
- 1 large egg yolk
- 15ml (1 tbsp) ME, MAPLE & I‘s vanilla infused maple syrup
- 180g (1 ¼ cups) all purpose flour
- 5ml (1 tsp) pumpkin pie spice or make your use the homemade pumpkin pie spice recipe below*
- ½ tsp baking soda
- heaped ¼ tsp salt
* Homemade pumpkin pie spice mix.
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- ¼ tsp ground clove
For rolling:
- 45ml (3 tbsp) maple sugar
- 5ml (1 tsp) ground cinnamon
Instructions
- First brown the butter. Melt it in a medium saucepan and continue to cook allowing it to gently boil over medium heat. It will start foaming and turn golden brown with a nutty aroma. Make sure you are stirring and watching closely so it doesn't burn. Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl and let it cool for 20-30 minutes.
- Prepare the pumpkin puree. Spread the pumpkin puree on a plate. Fold a paper towel in half and lightly press or blot the pumpkin puree with the folded paper towel to absorb the excess moisture. Repeat this step until it goes from being ⅓ cup down to ¼ cup.
- Combine cooled brown butter and brown sugar in a large bowl and stir to blend. It will look like clumpy wet sand.
- Add egg yolk, honey and vanilla and stir until it is smooth and glossy. Add dried pumpkin puree and stir to incorporate.
- Add baking soda, salt and pumpkin pie spice to the wet ingredients and whisk to blend well.
- Add the flour and use a rubber spatula fold it in until just combined.
- Cover the bowl and refrigerate for about 30 minutes.Preheat the oven to 180C (350F) and line a large baking tray with parchment paper
- Mix together the sugar and cinnamon in a small bowl. Roll into smooth balls about 4cm/1 ½’’ diameter. If you don't have a scoop, divide the dough into 12 equal balls.
- Roll the dough balls around to coat evenly. Place them onto the baking sheet, spaced about 6cm/3’’ apart from each other and flatten slightly with the palm of your hand.
- Bake for 9-11 minutes or until the edges are browned and the centers looks puffed and slightly cracked. They will still be soft in the middle. Allow them to rest on the baking sheet for a 2 minutes, then transfer to a wire rack to finish cooling.
Recipe inspirations: https://scientificallysweet.com/chewy-pumpkin-cookies/ & https://ottolenghi.co.uk/pages/recipes/pumpkin-spice-snickerdoodles