Pumpkin Sage Beurre Noisette Cookies

Name: Pumpkin Sage Beurre Noisette Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 26 cookies
Ingredients: 1/2 cup butter, cubed; 1/2 cup fresh sage, thinly sliced; 1/4 cup sugar; 1/4 cup packed brown sugar; 1 large egg, room temperature; 1/2 cup canned pumpkin; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; Dash ground nutmeg; Confectioners' sugar

In a world of pumpkin spice flavor, these fluffy cookies are my top choice. The infusion of fresh sage gives them a surprising savory note. You can use mashed sweet potatoes or yams instead of the pumpkin if you prefer. —Jill LeMasters, Ravenna, Ohio

Ingredients

1/2 cup butter, cubed
1/2 cup fresh sage, thinly sliced
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg, room temperature
1/2 cup canned pumpkin
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Dash ground nutmeg
Confectioners' sugar

Directions

In a small heavy saucepan, melt butter over medium heat. Add sage; heat until golden brown, stirring constantly, 5-7 minutes. Remove from heat; discard sage. Let stand until firm.
Preheat oven to 375°. In a large bowl, cream sage butter and sugars until light and fluffy. Beat in egg and pumpkin. In another bowl, whisk flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg; gradually beat into creamed mixture.
Drop dough by rounded tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.