Brown Butter Pumpkin Cookies

Directions

1. Brown the butter: Melt 1 cup of butter in a pan over medium heat. Keep stirring until it turns brown and smells nutty, then remove from heat right away.
2. Cool the butter: Pour the browned butter into a dish and refrigerate for 15 minutes (do not leave it longer than 30 minutes or it may solidify).
3. Combine dry ingredients: In a medium bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
4. Mix wet ingredients: In a large bowl, whisk 1 1/2 cups brown sugar with the cooled browned butter. Then add the egg yolk, 1/4 cup maple syrup, 2 teaspoons vanilla, and 1/2 cup pumpkin puree. Whisk until smooth.
5. Incorporate dry into wet: Gently fold the dry mixture into the wet mixture until combined. Chill the dough for 30 minutes.
6. Prep oven and pan: Preheat your oven to 350°F and line a baking sheet with parchment paper.
7. Make the topping: In a small bowl, stir together 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 teaspoon cinnamon.
8. Coat dough balls: Using a large cookie scoop, form dough balls. Drop each ball into the topping mixture and roll to coat evenly.
9. Bake the cookies: Place 6 dough balls on the prepared sheet and bake for 12 minutes.
10. Cool on sheet and rack: Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.