01 -
Preheat oven to 350°F.
02 -
Brown butter over medium heat until nutty.
03 -
Cool butter in fridge to 70-75°F, stirring every 20 minutes.
04 -
Press pumpkin between paper towels until dry (about 1/3 cup).
05 -
Whisk cooled butter with sugars for 1 minute.
06 -
Add egg yolks, vanilla, dried pumpkin.
07 -
Fold in dry ingredients.
08 -
Chill dough 5 minutes.
09 -
Mix coating sugar and cinnamon.
10 -
Scoop 3-tablespoon dough balls.
11 -
Roll in cinnamon sugar.
12 -
Space cookies 2-3 inches apart.
13 -
Bake one tray at a time, 10-12 minutes.
14 -
Cool completely on wire rack.