1. To make the pumpkin cookies: The first is to brown the butter. Melt 1 cup of unsalted butter in a saucepan over medium heat, continuing to stir until it reaches a rich amber color with a nutty aroma. Remove the brown butter from heat and skim the lactose that floats at the surface. Transfer the brown butter to a measuring cup to adjust the amount. You should get 1 cup. Chill the brown butter in the refrigerator or the counter while you prep the other ingredients. Make sure it doesn’t set, though.

2. Preheat your oven to 350ºF (180ºC) and line a large baking sheet with parchment paper.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spices. Set aside.

4. In a large mixing bowl, whisk the brown sugar and cooled brown butter. It should have the texture of wet sand. Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.

5. Fold all dry ingredients (flour, salt, baking powder, baking soda, pumpkin spices) and use a spatula to combine them into the batter.

6. Prepare a shallow plate with granulated sugar and cinnamon. Scoop out balls of dough with a large cookie scoop. Coat with the sugar and cinnamon mixture.

7. Arrange the dough balls onto the baking sheet, evenly spaced about 3 inches apart, so they have space to spread out while baking. You should be able to bake a batch of 6 cookies at a time. Leave the rest of the dough out at room temperature.

8. Bake the pumpkin cookies for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.

9. Rest the cookies on the baking sheet for a couple of minutes, then transfer the pumpkin cookies to a cooling rack. Continue with the remaining cookie dough while the first batch is cooling down. Enjoy! ❤️