– 1 cup unsalted butter – 2 1/3 cup all-purpose flour unbleached – 1 tsp baking soda – 1/2 tsp baking powder – 1/2 tsp sea salt fine – 1 1/2 tsp pumpkin pie spice – 1 cup dark brown sugar packed – 1 large egg yolk room temperature – 3 tbsp maple syrup pure – 1 tsp vanilla extract pure – 1/3 cup pumpkin puree – 1/2 cup marshmallow creme divided
– Brown butter in a saucepan over medium-low heat stirring constantly until the butter gets foamy (appx 7 minutes) – Once browned bits begin to form on the bottom of pan, remove from the heat, pour butter into a heat-safe bowl then place in the freezer to chill for 10 minutes. – Preheat oven to 350 degrees. Line baking sheets with parchment paper. . – Whisk together dry ingredients in a medium-sized bowl.