When pumpkin season hits, you need to try these soft, chewy browned butter pumpkin cookies. With warm spices, browned butter, and rolled in cinnamon sugar before baking these pumpkin cookies will surely become your new favorite!
1.Brown the butter. Put butter in a medium, heavy bottomed saucepan over medium heat and melt. Once melted, crank up the heat to medium high. Stir until small golden bits start to settle on the bottom of the pan and it smells nutty and caramel-y. This should take around 3 to 5 minutes. Remove from the heat before the bits turn dark brown and pour the butter into a large, heat-safe bowl to cool to room temperature.
2. Combine dry ingredients. In a medium bowl, whisk together the bread flour, all purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. Combine wet ingredients. In a large bowl, whisk together cooled browned butter, oil, pumpkin, brown sugar granulated sugar, vanilla and eggs whisking well with each addition until thoroughly blended.