Ingredients:

  • 113g unsalted butter, browned and cooled
  • 150g dark brown sugar, packed
  • 90g blotted pumpkin puree
  • 1 large egg, room temperature
  • 5ml pure vanilla extract
  • 250g all-purpose flour
  • 5g baking soda
  • 2g pumpkin pie spice
  • 3g sea salt

Instructions:

  1. Blot the Pumpkin: Spread the pumpkin puree on a plate lined with paper towels. Press another towel on top and firmly push down to extract excess water. Measure 6 tbsp of the concentrated puree.
  2. Brown the Butter: Melt butter in a saucepan over medium heat. Whisk constantly as it foams and pops. Once toasted brown bits appear and a nutty aroma develops, remove from heat immediately and let cool for 10 minutes.
  3. Cream the Base: Beat the cooled brown butter and dark brown sugar until smooth. Mix in the blotted pumpkin, egg, and vanilla until the mixture looks glossy and well-combined.
  4. Sift and Fold: In a separate bowl, whisk together flour, baking soda, pumpkin spice, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain. Do not overmix.
  5. Scoop and Space: Scoop the dough and space the cookies evenly on parchment-lined baking sheets.