Pumpkin Spice Sugar Cookies (Print Version)

# Ingredients:

→ Cinnamon Sugar Topping

01 - 2 tablespoons dark brown sugar, packed
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon ground cinnamon
04 - Pinch of ground nutmeg

→ Pumpkin Spice Sugar Cookies

05 - 265 grams (2 cups plus 2 tablespoons) all-purpose flour, spooned and leveled
06 - 1 teaspoon baking soda
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - 1/8 teaspoon ground cloves
13 - 226 grams (1 cup) unsalted butter
14 - 200 grams (1 cup) dark brown sugar, packed
15 - 50 grams (1/4 cup) granulated sugar
16 - 80 grams (1/3 cup) pumpkin purée (not pumpkin pie filling)
17 - 1 egg yolk, at room temperature
18 - 1 tablespoon molasses (not blackstrap)
19 - 1 1/2 teaspoons vanilla extract

→ Brown Butter Cream Cheese Frosting

20 - 85 grams (6 tablespoons) unsalted butter
21 - 115 grams (4 oz) full-fat cream cheese, at room temperature
22 - 270 grams (2 1/4 cups) powdered sugar, sifted
23 - 1 teaspoon vanilla extract
24 - 1/4 teaspoon fine sea salt

# Instructions:

01 - In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, nutmeg, ginger, and cloves. Set aside.
02 - Melt the butter in a medium saucepan over medium-high heat. Stir often until the butter is amber-colored with golden-brown bits at the bottom of the pan. Remove from heat and pour into a heatproof bowl, scraping all solids. Chill in the refrigerator for 25 minutes without letting it solidify.
03 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
04 - In the bowl of a stand mixer fitted with the paddle attachment, add the chilled brown butter, brown sugar, and granulated sugar. Mix until combined, about 1 minute. Add the pumpkin purée, egg yolk, molasses, and vanilla extract. Mix on low speed until well combined, stopping to scrape down the sides of the bowl.
05 - Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix. The dough will be soft but not sticky.
06 - Use a 3 tablespoon cookie scoop to portion the dough. Drop each dough ball into the cinnamon sugar mixture and toss to coat while maintaining the scooped shape.
07 - Place coated cookies on the prepared baking sheets, leaving 3 inches between each cookie. Bake for 10 to 12 minutes or until the edges are set and the centers are puffed. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
08 - Melt the butter in a medium saucepan over medium-high heat, stirring frequently until amber-colored with golden bits. Remove from heat and cool to room temperature. In a stand mixer fitted with the paddle attachment, combine the cooled brown butter and cream cheese. Mix on medium-high speed until smooth. Reduce speed to low, add the powdered sugar, vanilla, and salt, then mix on medium-high speed until smooth and well combined.
09 - Spread or pipe the frosting onto the bottom of one cookie and place another cookie on top to create a sandwich. Repeat with remaining cookies.

# Notes:

01 - Store cookie sandwiches tightly covered in the refrigerator for up to 3 days or freeze for longer storage.

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