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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pumpkin pie spice

   
         . . . this week's charming find!   

Pumpkin Pie Spice is not a new find, but it made today's charming find because of it's wonderful, warm flavor and versatility.  
   
I don't know about you, but Fall is the time of year when I replace baking ingredients like baking soda and baking powder with new ones.   
  
Since I bake more in the Fall and winter, than any other time of year - I want fresh ingredients and spices. So along with new cans of baking soda and baking powder ~ I buy a new jar of Pumpkin Pie Spice.   
  
If you're a baker, then I'm sure you have this Fall spice in your cupboard! A blend of nutmeg, cinnamon, ginger, cloves, and all spice ~ pumpkin pie spice not only tastes wonderful in pumpkin pie and pumpkin breads, but also tastes amazing in or on . . . 
  

  ice cream 

protein shakes

Greek style yogurts

cheesecake

quick breads

pancakes & waffles

spice cookies

sprinkled on oatmeal, 

cream cheese frosted cupcakes and cakes, 

hot chocolates and ciders . . .

the list goes on and on . . . 

So . . . find a spice shaker (maybe one that's shaped like a pumpkin, or other Fall-themed item or color), fill it with this lovely spice, and then leave it on your counter-top so that you remember to use it. 

 I promise you a delightful treat! 

pumpkin white hot chocolate

pumpkin spice muffins with cream cheese frosting

Treat yourself this Fall season 

with today's charming find!

Oh ~ a jar of Pumpkin Pie Spice also makes for a 

great hostess gift or party favor!
Don't forget to attach a card with a list 
of all the ways you can use it!
For prettier spice jars, visit your local specialty markets.