Browned Butter Salty Pumpkin Sugar Cookies

Here is another pumpkin recipe for you all!

These cookies are the perfect holiday treat, or even fall treat. 

If you're not a huge fan of sweet treats, these are great.

This past week I got to go home and spend my time with my family, celebrating Thanksgiving. This year my cousin Carly and her husband came to visit us. While she was in town she really wanted to make something with me. Her request were these delicious goodies. She asked my opinion on salted desserts. I have never really tried salted desserts, so I figured this would be a good treat to start my new found love. These cookies are moist and chewy and fluffy; basically the perfect cookies. Thank you Carly for converting me to salty sweets and showing me this amazing recipe. If you have never tried salty sweets, this is the place to start.
So, if you're in the mood for perfect holiday {or any day} cookies, give this scrumptious recipe a try!

Recipe from: The Spiffy Cookie

Makes approx. 3 dozen cookies

Ingredients

14 tbsp unsalted butter

2-1/2 cups all-purpose flour

1-1/2 tsp baking powder 

1 tsp salt

1/2 tsp cinnamon

1 cup packed light brown sugar

1/2 cup granulated sugar

1 egg yolk

1-1/2 tsp vanilla extract

1/2 cup pure pumpkin puree

Coarse sea salt, for garnish

Directions

{Make sure you plan ahead with this recipe; a couple things need to sit for awhile}
First off you need to prepare the brown butter. In a medium sauce pan over medium heat, frequently stir the butter until melted and foamy. Continue to cook until brown specks begin to appear and it has a nutty aroma. Remove from heat and transfer to a glass bowl to cool.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon {we added extra cinnamon, because why not!} then set aside.
After the butter had cooled to a reasonable temperature {ours was still warm}, beat in the sugars. Next, add in the egg yolk, vanilla, and pumpkin puree, and beat until combined. Gradually fold in the flour mixture until combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
Preheat oven to 350; line cookie sheet with parchment paper or use baking spray. Roll dough into 1-inch balls and place on prepared cookie sheets, about 2 inches apart, and flatten slightly. Bake 8-10 minutes, or until edges of cookies are just barely browned and centers are set. Immediately after removing the cookies from the oven, sprinkle them with the coarse sea salt. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

LATER RATER

Unfortunately we ate all the cookies before Tater got to try them...they were just so yummy

But knowing her, this is probably the rating she would give