Ingredients

226 g unsalted butter (1 cup)

200 g light brown sugar

150 g granulated sugar

1 large egg (50 g without shell), room temperature

1 tsp vanilla extract

35 g molasses (2 tablespoons)

56 g canned pumpkin puree

1 1/2 tsp ground cinnamon

3/4 tsp salt

3/4 tsp ground allspice

1/4 tsp ground cloves

1/4 tsp ground ginger

1 tsp baking soda

295 g all-purpose flour

50 g sugar (for rolling)

2 tsp ground cinnamon (for rolling)

Instructions

Step 1: Melt the butter in a small pot over medium heat, whisking occasionally. As the butter heats, it will start to brown on the bottom—whisk continuously then, and remove from heat once it smells nutty and you see brown bits at the bottom.

Step 2: Pour the browned butter into a heat-safe bowl and let it cool at room temperature for about 30 minutes until it is slightly warm or room temperature.

Step 3: In a large bowl, stir together the browned butter, brown sugar, and granulated sugar until smooth and combined.

Step 4: Mix in the egg, vanilla extract, and molasses, followed by the pumpkin puree. Stir until fully incorporated.

Step 5: Add all the dry ingredients—cinnamon, salt, allspice, cloves, ginger, baking soda, and flour—and stir until the dough just comes together.

Step 6: Using a heaping 1 1/2 tablespoon scoop (or a level 2 tablespoon), portion the dough. Optionally, weigh each dough ball to be 28–29 grams for even cookies.

Step 7: Roll each dough ball between your hands to smooth the surface, then place on a parchment-lined cookie sheet. Cover the dough balls and refrigerate for at least 2 hours or overnight.

Step 8: Preheat your oven to 350°F (175°C). Remove the chilled dough from the refrigerator.

Step 9: Combine the 50 grams of sugar and 2 teaspoons of cinnamon in a small bowl. Roll each chilled dough ball in this cinnamon sugar mixture right before baking.

Step 10: Place the coated dough balls on parchment-lined half sheet pans and bake for 10–12 minutes. The cookies are done when the tops look slightly dry but still moist in the cracks.

Step 11: Transfer cookies to a cooling rack. Enjoy warm or cooled.

Tips & Variations

For an extra chewy texture, try adding a tablespoon of honey or maple syrup to the wet ingredients.

You can substitute canned pumpkin puree with homemade pumpkin puree or sweet potato puree for a twist.

Chilling the dough overnight improves flavor development and cookie texture.

Roll the cookies in coarse sugar instead of cinnamon sugar for a different crunch.

FAQs

Can I use regular butter instead of browning it?

Yes, you can use melted unsalted butter without browning it, but browning adds a richer, nuttier flavor that enhances the cookies.

Can I freeze the cookie dough?

Absolutely. After shaping the dough balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.