from the kitchen of Sharmagne Leland-St. John
1 cup sweet butter
1 ½ cups dark brown sugar, packed
1 large egg yolk
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
⅓ cup pumpkin pureé
2 ¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder (without aluminum)
½ teaspoon salt
1 ½ teaspoon pumpkin pie spice
½ cup crystalised ginger, minced
2 tablespoons raw sugar for the coating
1 ½ teaspoon cinnamon, divided (1 teaspoon for sprinkling on top)
Preheat the oven to 350° F.
Brown the butter in a saucepan over medium heat, stirring until it reaches a
rich amber colour with a nutty aroma. Be careful not to burn it.
Remove the butter from the heat, pour into a measuring cup and adjust the
amount to reach one cup. Set aside.
Line a cookie sheet with parchment paper
Place the dry ingredients in a medium bowl and whisk together. Set aside.
In a larger mixing bowl, whisk the brown sugar and the butter. It should stay
moist. Whisk in the egg yolk, syrup, vanilla extract, pumpkin pureé and ginger.
Mix until smooth.
Fold all the dry ingredients into the wet. Mix well to combine.
Sprinkle a shallow plate with the sugar and cinnamon. With wet hands, scoop
balls of dough, coat with the sugar and cinnamon mixture.
Arrange 6 dough balls onto the baking sheet, evenly spaced, approximately 3
inches apart, so they have space to spread while baking.
Leave the rest of the dough at room temperature. Bake the first batch for 12-15
minutes or until the edges darken and the centre looks puffy and slightly under-
done. Allow to rest on the cookie sheet for a couple of minutes, then transfer
them to a cooling rack. Continue with the remaining cookie dough while the first
batch is cooling. Cool each subsequent batch in the same manner.