Brown Butter Pumpkin Cookies in 32 Min

Instructions:

1. Place cubed butter in a saucepan over medium heat. Melt and continue cooking, whisking occasionally, until the foam subsides and bits at the bottom turn a deep golden brown and smell nutty. Remove immediately from heat and let cool for 10 minutes.
2. Spread pumpkin puree on a plate lined with paper towels and press firmly with more towels to soak up excess water.
3. In a large bowl, cream the cooled brown butter with dark brown sugar and 1/2 cup granulated sugar until smooth.
4. Beat in the egg and vanilla extract until the mixture looks glossy.
5. Stir in the blotted pumpkin puree.
6. In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and 1 tsp cinnamon.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
8. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough and roll them into balls.
9. Roll each ball in the mixture of 1/4 cup granulated sugar and 1 tsp cinnamon until evenly coated.
10. Place cookies on a parchment-lined sheet 2 inches apart and bake for 10–12 minutes until edges are set.