Yields:
1 Serving
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
Imagine jumping into a giant pile of leaves on a crisp fall day. Yeah this cookie is pretty much the equivalent of that feeling. Pumpkin, brown butter, maple syrup, cinnamon goodness with a touch of dark chocolate. A lot of times pumpkin cookies can get fluffy and cakey, but these are chewy like the best chocolate chip cookies.
Ingredients
Adjust Servings
-
For the Cookies
- For the coating
Instructions
- First, start by browning the butter. Add 2 sticks of butter to a small pan over medium heat. Stir until the butter changes into a deep amber color, about 5 - 10 minutes. Once it gets to this color, remove from heat and transfer to a heat-safe bowl. Let cool in the fridge for 15 minutes.
- Preheat the oven to 350. In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices together. Mix together and set aside.
- In a large bowl, add the brown sugar and the cooled browned butter and mix. Add in the egg yolk, maple syrup, pumpkin, and vanilla and mix together.
- Add in the flour and gently fold the flour into the wet ingredients until just combined. Add in the chocolate chunks and gently fold into the dough. Be careful not to overmix - this will help the texture of the cookies stay chewy! The dough will be pretty soft.
- In a small bowl, add the brown sugar, granulated sugar, and cinnamon and mix. Using a large cookie scoop, scoop out some dough and put it into the sugar mixture. Lightly roll the dough ball in the sugar and place on a baking sheet. Add about 6 dough balls to a baking sheet to give them enough room to spread out in the oven.
- Add your cookies to the oven and bake for 12 minutes, until the edges are a deeper brown. The center will still look a little underdone but that's ok, it will finish cooking and come together out of the oven. Let them rest on the baking sheet for a few minutes, then transfer to a cooling rack. Let cool on rack for 5 minutes before digging in and enjoy!
