Pumpkin Cookies
w/ Brown Butter Frosting

Ingredients
• 1 ¾ cup butter divided
• ⅔ cups pumpkin purée reduced to ⅓ cup
• 3 cups all-purpose flour divided
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• 1 ½ cups dark brown sugar
• 2 egg yolks
• ⅓ cup golden brown sugar
• ¼ teaspoon kosher salt
• 6 oz cream cheese cold
• 1 ½ cups icing sugar

Instructions
• In a small saucepan, melt the butter over medium heat. Let the butter simmer gently until it begins to brown, about 4 to 5 minutes. The butter will foam and then become clear, with the milk solids dropping to the bottom of the pan. Swirl the pan and stir occasionally while the butter is cooking to make sure it browns evenly.

• When the milk solids turn brown, remove from the heat and pour into a mixing bowl. Allow the butter to cool for a few minutes before dividing. Be sure to add some of the browned bits from the bottom each time you divide it. Spoon off 45 g, or about 3 ½ tablespoons, of the brown butter for the crumble topping. Spoon off 125 g, or 9 tablespoons, for the cream cheese frosting. Measure out 170 g, or about ¾ cup, of the butter for the cookie dough. Any remaining butter can be added to the frosting batch, or, if you're a bit short, you can take what you need from the frosting batch.

• Fold together 3 layers of paper towel. Spread the pumpkin purée out in a thin layer on the paper towel. Top with another couple layers of the paper towel and press down gently. Let sit for a few minutes and then scrape the pumpkin purée onto a fresh batch of paper towels. Do this until the pumpkin has reduced by half down to 90 g, about three times.

• In a mixing bowl combine 2 ¼ cups (288 g) of the flour along with the baking soda, salt, cinnamon, ginger, allspice, and nutmeg. Whisk to combine and then set aside. In a large mixing bowl combine the reserved 170 g melted butter with the brown sugar and reduced pumpkin. Whisk together. Add the egg yolks and whisk until the mixture is emulsified. Add the dry ingredients to the wet ingredients. Using a spatula mix until fully combined.

• Line a small baking sheet with parchment paper. Use a 1 ½-inch scoop to portion out the cookie dough onto the baking sheet. Cover with cling film and chill for at least 45 minutes or until the dough is firm.

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In a small mixing bowl combine the remaining ¾ cup (96 g) flour, golden brown sugar, and kosher alt. Add the reserved 45 g of brown butter and mix together, using your hands if needed.

• Spread the crumbs out evenly on the baking sheet. Bake for 7 minutes. Use a spatula to flip the crumbs so they brown evenly. Bake for another 5 to 7 minutes until browned. Let cool before using. The crumble topping will harden as it cools.

• If needed, preheat the oven again to 350°F. Arrange the chilled cookie dough balls onto parchment lined baking sheets. Be sure to leave some space between them for spreading. Bake for 7 minutes. Rotate the pans and then continue baking for another 7 to 9 minutes until the cookies are lightly brown around the edges and spring back slightly on top.

• Transfer the cookies to a rack or the counter to cool. Repeat with the remaining cookie dough. Allow the cookies to cool fully before frosting.

• In a mixing bowl combine the remaining 125 g brown butter, which should be fully cool and room temperature, and the cold cream cheese. Use a mixer to whip the butter and cream cheese together. Add the icing sugar and beat together. The mixture will look very dry but keep mixing and it will become soft and creamy.

• Spread a generous dollop of the brown butter cream cheese frosting on top the cookies. Top with the brown sugar crumble and enjoy!

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