Brown Butter Pumpkin Cookies

Preparation

1. Step 1

   Melt the butter in a large saucepan over medium heat and cook, stirring often, until the butter quiets and the milk solids at the bottom of the pan are deep golden brown and fragrant, 6 to 8 minutes. Turn off the heat, add the pumpkin purée, and whisk until combined (it’ll bubble and then settle, so be sure to use a large enough saucepan to avoid spilling over). Add the pumpkin spice and whisk to combine. Transfer to a large bowl, scraping all the browned bits from the bottom of the pan, and chill in the refrigerator until room temperature, about 20 minutes. 

2. Step 2

   Meanwhile, arrange the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. 

3. Step 3

   To the bowl with the chilled butter mixture, add the light brown sugar and granulated sugar and vigorously whisk until creamy and lightened in color. Add the egg yolk and vanilla extract and whisk until combined. 

4. Step 4

   In a medium bowl, whisk together the flour, cornstarch, salt, baking soda and baking powder. Add to the butter mixture and stir with a wooden spoon or flexible spatula until no dry bits remain. 

5. Step 5

   Using a 2-inch cookie scoop or measuring spoon, portion the dough into rounded 2 tablespoon-portions and arrange about 2 inches apart on the lined baking sheets (8 cookies per sheet). 

6. Step 6

   Bake, rotating the pans halfway, until the cookies are set, crackly on the surface and just starting to brown around the edges, 10 to 12 minutes. Set the cookies on their pans over wire racks and let cool completely (the cookies will flatten a bit as they cool). Store the cookies in an airtight container at room temperature for up to 4 days.