Pumpkin Butter Cookies

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PREP TIME: 25 MIN

COOK TIME: 10 MIN

TOTAL TIME: 35 MIN

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These cookies are soft and chewy and possibly one of the most delicious cookies you can make thie Fall.

Ingredients

• 1/2 Cup Unsalted Brown Butter
• 1/2 Cup + 2 Tbsp Packed Brown Sugar
• 2 Tbsp Sugar
• 1 Large Egg (Room Temp)
• 1/2 Tsp Vanilla
• 1 1/4 Cups of All Purpose Flour(Spoon & Leveled)
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Tsp Pumpkin Pie Spice
• 6 Tbsp Store Bought Pumpkin Butter

Cinnamon Sugar

2 Tbsp Granulated Sugar

1 Tbsp Brown Sugar

1 Tsp Pumpkin Pie Spice

Instructions

This makes 5 Cookies Please see tips before baking. These cookies require being precise and having a little patience so you can create this magical deliciousness.

1. Begin by freezing 1 Tbsp dallops of pumpkin butter on top of parchment paper on a large plate and leave in the freezer until the very moment you are going to place them on the cookies. They begin to melt fast we dont want to take them out sooner.
2. Next, to make your brown butter cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
3. Once your brown butter has cooled in a large bowl combine the brown butter and sugars and whisk until combined.
4. Add eggs and vanilla and whisk until combined.
5. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
6. This dough can only be refrigerated for the moment the dough balls need to set, if left in the fridge for too long the dough will harden and be ruined.
7. Drop the dough balls by 1/4 cup or use a regular size ice cream scoop. Next, flatten the cookie dough with a spoon right on the parchment paper and place a dallop of pumpkin butter in the center of the flattened cookie dough.
8. Next, add 2 tbsp of cookie dough and cover the top of the exposed pumpkin butter dallop and close it like a big hug.
9. Give the cookies enough space in between on a large cookie sheet.
10. Mix the sugars and pumpkin pie spice until well combined and sprinkle the top and sides of the cookie with out contaminating the sugar so you can add more once the cookies are out of the oven.
11. Refrigerate the prepared cookie dough balls for only ten minutes.
12. Bake at 350 degrees for 10 minutes until golden brown on the bottom.
13. When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
14. When you fix the shape of your cookies if you choose to its totally optional sprinkle more cinnamon sugar on top.
15. Allow the cookies to cool completely these are a bit softer then your regular cookies but they are amazing.

TIPS

1. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
2. Make sure your brown butter is cooled before you begin to make the cookie dough.
3. It is important to cool the cookie dough balls for just a bit before baking since adding pumpkin butter will soften the cookie dough and can make them flatten out too much during baking.
4. Share your pics with me on social media! #sweetmelibakery