Browned Butter Sourdough Pumpkin Cookies

 

Another recipe that I am rescuing from extinction!  Had to track down the archival original after the website went offline.  I made very few changes, only increasing the flour just slightly as the original spread a lot to get a chewy cookie.  I think both ways would be good, this version is soft and slightly chewy and they lasted very nicely.  My hubby and youngest particularly loved these cookies.  You do get a hint of flavor as if eating a mild pumpkin pie.  Another great way to use up sourdough discard.

 
Browned Butter Sourdough Pumpkin Spice Cookies

¾ cup butter (original used unsalted)
3 tbsp maple or golden syrup
1½ tsp kosher salt
¼ cup sourdough starter (fed or unfed)
1½ cups light brown muscovado sugar
1 egg yolk
1 tsp vanilla extract
⅓ cups pumpkin puree (not pumpkin pie filling)
1 tsp baking soda
2 tsp pumpkin pie spice
1 tsp cinnamon
2½ cups all purpose flour  (originally 2¼, try that if you want flatter, chewier cookies)
    
For the cinnamon sugar mixture
¼ cup raw cane sugar (not "sugar in the raw", turbinado, or demerera sugar, this is unprocessed and has a light and crumbly texture and mild flavor.  Powdered jaggery will work as well but has a more pronounced molasses flavor.  Regular granulated or brown sugar will also work)
1 tsp cinnamon
1 tsp pumpkin spice

Begin by browning the butter:   In a pot over medium-low heat, cook and stir the butter until it turns a rich golden brown and develops a nutty aroma.  (It will foam twice and brown during the second foam which will be clear bubbles vs white foam.)  Watch it carefully to prevent burning or cook at a slightly lower temp if you are new to browning.  Transfer to a mixing bowl to cool.

Preheat the oven to 350º F and line a baking sheet with parchment.

When the butter has cooled to room temperature, mix in the maple/golden syrup and salt. 

Mix in the sourdough, sugar, spices, pumpkin puree, vanilla, soda, and egg yolk until fully combined.  Add the flour and mix until smooth.  The dough will be very soft be not sticky.

In a small mixing bowl, combine the raw sugar, pumpkin spice, and cinnamon, and mix well.

Scoop out 1½ tbsp balls of dough with a spoon or cookie scoop and roll lightly all over in the sugar spice mixture.  Place a few inches apart on the prepared baking sheet.  (Allow room to spread if using the smaller amount of flour.)

Bake for 10-12 minutes or until the edges of the cookie are just turning golden brown and the cookies are set.
        
Let cool on the tray for a few minutes before removing to a wire rack to cool completely.  Store in an airtight container.

Enjoy!