Not all sugar cookies are created equal. Take these for example which are made with real pumpkin puree, brown sugar, and browned butter!
#PumpkinWeek is here again and we can’t be more excited. Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
These cookies were the straw that broke my KitchenAid’s metaphorical back. I had the mixer whirring away happily mixing up the sugar and the browned butter only to suddenly hear a strange noise and looked over to see that it was no longer spinning merrily around. The motor sounded like it was still moving but much to my despair there was no action down below. After Bob did some research, it may only be an $18 replacement part but we shall see ::fingers crossed::. In the mean time I was slightly mortified by the prospect of being without it’s help. I didn’t realize how much I used it until it was out of commission! #firstworldproblems
I promise that there is nothing overly thick about the dough, so have no fear, your stand mixer will not be harmed in the making of these cookies. I think mine would’ve gave up even if it were making whipped cream. Thankfully, these cookies were easy to whip together with a regular electric hand mixer. They are a pumpkin version of the browned butter salty sugar cookies I posted a little while back and are the perfect sugar cookies for fall! They are slightly puffy but still chewy, which is an attribute I admire in a cookie.
Place butter in a medium saucepan over medium heat, stirring frequently, until melted and foamy. Continue to cook until brown specks begin to appear and it has a nutty aroma. Remove from heat and transfer to a glass bowl to cool.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
Add the sugars to the cooled butter and beat until creamy. Add the egg yolk, vanilla, and pumpkin, and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
Roll dough into 1-inch balls and place on prepared cookie sheets, about 2 inches apart, and flatten slightly.
Bake 8-10 minutes, or until edges of cookies are just barely browned and centers are set. Sprinkle with sea salt immediately after removing from the oven.
Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.