1-Melt the unsalted butter over medium heat: Melt the unsalted butter over medium heat while stirring continuously. Continue to cook until it turns a rich amber color.
2-Pour the browned butter into a measuring: Pour the browned butter into a measuring glass. Scrape the bottom to collect all of the flavorful brown bits. Allow it to chill in the refrigerator for about 20 minutes, ensuring it doesn’t solidify.
3-Set your oven temperature to 350°F (175°C): Set your oven temperature to 350°F (175°C) and line a large baking sheet with parchment paper.
4-In a medium bowl, whisk together: In a medium bowl, whisk together: All-purpose flour, Baking soda, Baking powder, Salt, Pumpkin pie spice, Cinnamon. Set this mixture aside.
5-In a large mixing bowl, whisk together: In a large mixing bowl, whisk together dark brown sugar and cooled brown butter until it resembles clumpy wet sand.
6-Whisk in: Whisk in: Egg yolk, Maple syrup, Vanilla extract, Pumpkin puree. Mix until smooth.
7-Add the dry ingredients to the wet: Add the dry ingredients to the wet mixture using a rubber spatula. Fold gently until just combined. If your dough feels too thin, chill it for another 15-20 minutes until it thickens.
8-In a small dish, mix together the: In a small dish, mix together the coating ingredients: Brown sugar, Granulated sugar, Cinnamon.
9-Using a large cookie scoop (about 2: Using a large cookie scoop (about 2 oz), scoop out dough portions. Drop each ball into the cinnamon-sugar mixture and toss to coat well.
10-Place cookie dough balls on the prepared: Place cookie dough balls on the prepared baking sheet, leaving about three inches between each. Bake for about 12-15 minutes or until edges darken slightly while centers appear puffy.
11-Allow cookies to rest on the baking: Allow cookies to rest on the baking sheet for a few minutes before transferring them to a cooling rack.
12-Once cooled, dig into these delicious Brown: Once cooled, dig into these delicious Brown Butter and Maple Chewy Pumpkin Cookies!