Pumpkin Spice Cookies – WellPlated.com

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Step by step instructions

A metal whisk sits in a gray jar containing a pale brown, foamy liquid on a gray surface.A metal whisk sits in a gray jar containing a pale brown, foamy liquid on a gray surface.
A metal whisk on a light gray shelf in a pot of melted brown butter.A metal whisk on a light gray shelf in a pot of melted brown butter.
Place a paper towel on the plate to absorb the moisture from the pumpkin.Place a paper towel on the plate to absorb the moisture from the pumpkin.
A whisk stirring a thick pumpkin mixture in a white pot on a light gray table.A whisk stirring a thick pumpkin mixture in a white pot on a light gray table.
Thick pumpkin cookie dough mix in a white pot with a spatula on a light gray textured surface.Thick pumpkin cookie dough mix in a white pot with a spatula on a light gray textured surface.
Brown pumpkin spice cookie dough in a white bowl covered with plastic wrap, resting on a light gray surface.Brown pumpkin spice cookie dough in a white bowl covered with plastic wrap, resting on a light gray surface.
A ball of cookie dough covered with castor sugar in a white bowl on a gray floor.A ball of cookie dough covered with castor sugar in a white bowl on a gray floor.
Twelve round pumpkin spiced cookie dough balls coated in cinnamon sugar on a lined baking sheet.Twelve round pumpkin spiced cookie dough balls coated in cinnamon sugar on a lined baking sheet.
Ten pumpkin spice cookies arranged on a lined baking sheet, top view.Ten pumpkin spice cookies arranged on a lined baking sheet, top view.

Brown the butter (Photo 1) Melt the butter in a light-colored pan over medium heat. It will bubble up and then it will crack and break. As the spray speed begins to slow down, golden specks begin to collect at the bottom of the pan. Whisk continuously until the pellets turn amber and the butter smells nutty and toasty.

Add 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 the egg yolks to be hot when they go in or you’ll have scrambled eggs!)

Wipe the pumpkin (Photo 3) When the butter is cold, put the puree of the pumpkin on the box. Place a double layer of paper towels, remove, put the pumpkin back together and repeat until the pumpkin has the consistency of the frosting. Measure out 1/3 cup of this. (You can mix the rest into oatmeal or smoothies.)

Finish the wet ingredients (Photo 4) Beat the egg yolk and vanilla in the cold butter mixture. Add the mashed pumpkin and mix well.

Make the dough (Photo 5) In a separate bowl, whisk together the flour and baking soda. Fold the dry ingredients into the pumpkin mixture until the dough is gone.

Cool down (Photo 6) Place the plastic wrap directly on the surface of the dough and refrigerate for at least 1 hour or up to 2 days.

roll (Photo 7) In a shallow bowl, combine the powdered sugar, cinnamon, and pumpkin pie spice. Take the chilled dough, roll them into balls, then roll each one in powdered sugar.

Bake (Photo 8) Bake on a parchment-lined baking sheet at 350 degrees Fahrenheit for 9 to 10 minutes.

cool (Photo 9) Let the cookies cool on the pans for 10 minutes, then transfer to a wire rack to finish cooling. enjoy it!



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