Ingredients:

  • 1 cup unsalted butter, browned and chilled
  • 1 cup dark brown sugar
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla bean paste
  • 2 cups all-purpose flour
  • 1 cup graham cracker crumbs
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 cup pumpkin puree, blotted to 0.5 cup
  • 1 large egg yolk
  • 2 tbsp maple syrup
  • 1.5 tsp pumpkin pie spice
  • 4 oz light cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 0.5 cup powdered sugar

Instructions:

  1. Spread 1 cup of pumpkin puree onto a plate lined with triple layered paper towels. Press more paper towels on top until the puree reduces to exactly 0.5 cup.
  2. Melt the 1 cup of unsalted butter in a pan until it turns amber and smells toasted.
  3. Whisk the cooled browned butter with 1 cup dark brown sugar and 0.5 cup granulated sugar in a large bowl.
  4. Add 1 large egg and 1 tsp vanilla bean paste, mixing until the batter looks glossy and smooth.
  5. Fold in 2 cups all purpose flour, 1 cup graham cracker crumbs, 1 tsp baking soda, and 0.5 tsp sea salt.
  6. In a separate small bowl, whisk the blotted pumpkin with 1 large egg yolk, 2 tbsp maple syrup, and 1.5 tsp pumpkin pie spice.
  7. Scoop 2 tablespoon balls of dough onto a tray and use your thumb to press a deep well into the center.
  8. Fill each well with a spoonful of the pumpkin mixture.
  9. Bake at 350°F for 12 minutes until the edges are set and the pumpkin center is matte.
  10. Beat 4 oz light cream cheese, 2 tbsp Greek yogurt, and 0.5 cup powdered sugar until completely velvety and stiff. Dollop the frosting onto the cooled cookies and dust with a tiny bit of extra cinnamon.