pumpkin spice brown butter brown sugar cookies

It's officially Fall . . . WOOHOO!

I couldn't think of a better way to welcome this glorious season than with pumpkin spice brown butter brown sugar cookies!

I'm so excited to share these amazing cookies with you!

I shared brown butter brown sugar cookies for the first time last August, and then shared a Fall-inspired version studded with dried apples and cranberries a few weeks later. They are delicious . . . and taste like hand-held buttery apple pies!

And now I'd like to introduce you to this year's version . . . PUMPKIN SPICE brown butter brown sugar cookies!

I discovered this amazing recipe for brown butter brown sugar cookies last year while researching various cookie recipes in my trusted Cook's Illustrated Cookbook.

I adore fool-proof, solid recipes like this one. The brown butter brown sugar base yields a flavorful, chewy, and moist cookie.

They're delicious all by their lonesome, but when you have the perfect cookie base - it makes is easy and FUN to add spices, dried fruits, and chocolate.

I've made this PUMPKIN SPICE version several times for family and friends over the last few weeks . . . and they're a hit!

The browned butter adds a caramel toffee flavor . . . and the pumpkin spice gives a Fall flavored under-tone . . . YUM! These might just be my favorite Fall cookie yet!

pumpkin spice 
brown butter brown sugar cookies

24 cookies

.     .     .     .     .     .     .

14 tablespoons unsalted butter (1 3/4 sticks)

1 3/4 cups packed dark brown sugar

2 cups unbleached all-purpose flour plus 2 tablespoons

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon table salt
2 teaspoons pumpkin spice

1 large egg

1 large egg yolk

1 tablespoon vanilla extract
.     .     .     .     .     .     .
TOPPING
1/4 cup packed dark brown sugar
1/4 cup granulated sugar

.     .     .     .     .     .     .

Preparation

In 10-inch skillet over medium-high heat, heat 10 tablespoons butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the heat-proof bowl of a stand mixer. Stir remaining 4 tablespoons butter into hot butter to melt; set aside to cool for 15 minutes.

While butter is cooling, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until WELL combined; set aside.

In medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin spice; set aside.

Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; attach paddle and mix on medium-low speed until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute.

Roll two heaping tablespoons of dough into ball between your palms, roll the ball in the sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet).

Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone); 12 to 14 minutes, rotating baking sheet halfway through baking.

Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.

Recipe Note: Use fresh brown sugar, as older (harder and drier) brown sugar will make the cookies too dry.

recipe courtesy of Cook's Illustrated

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