Ingredients:

  • 1 cup (225g) unsalted butter
  • 3/4 cup (165g) packed dark brown sugar
  • 2 tbsp (30ml) maple syrup
  • 1 large egg yolk
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120g) pumpkin puree
  • 1/2 tsp (2.5ml) ground cinnamon
  • 1/4 tsp (1.25g) ground ginger
  • 1/4 tsp (1.25g) ground cloves
  • 1/4 tsp (1.25g) nutmeg
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) fine sea salt

Instructions:

  1. Brown the butter: Heat butter in a skillet over medium heat, whisking constantly until toasted brown bits appear and it smells nutty. Remove from heat and cool for 10 minutes.
  2. Prepare the pumpkin: Spread pumpkin puree onto paper towels and press firmly with another towel to remove excess moisture.
  3. Mix the dough: Whisk cooled brown butter and dark brown sugar together. Stir in maple syrup, egg yolk, vanilla, and blotted pumpkin puree until smooth.
  4. Combine dry ingredients: In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices. Gradually fold dry ingredients into the wet mixture until just combined.
  5. Bake: Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined sheets, 2 inches apart. Bake for 12-15 minutes until edges are mahogany and centers are slightly soft.
  6. Cool: Let cookies cool on the pan for 5 minutes before transferring to a wire rack.