Brown Butter Pumpkin Snickerdoodles

Ingredients

• 2.25 cup All-purpose flour
• 1 tsp Baking soda
• 1.5 tsp Cream of tartar
• 1.5 tsp Cinnamon (For the dough)
• 0.25 tsp Nutmeg (Optional)
• 0.25 tsp Cloves (Optional)
• 0.25 tsp Ginger (Optional)
• 0.5 tsp Salt
• 17 tbsp Unsalted butter (Melted, browned, and cooled for at least 30 minutes)
• 0.67 cup Dark brown sugar
• 1.17 cup White sugar (⅔ cup for the dough and ½ cup for the coating)
• 0.67 cup Pumpkin puree (Room temperature; blot to 85 g before adding)
• 2 Egg yolks (Large, room temperature)
• 1 tbsp Vanilla
• 2 tsp Cinnamon (For the coating)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.

2. 2

   Brown the butter in a pot over medium-high heat. Stir continuously as it melts, crackles, and foams to prevent burning. After 3–5 minutes, look for small amber-brown specks on the bottom of the pan and a nutty aroma. Transfer the butter to a heat-safe glass cup or bowl and let it cool for at least 30 minutes before using.

3. 3

   In a large bowl, combine the flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Stir well and set aside.

4. 4

   In another large bowl, combine the cooled brown butter, brown sugar, and ⅔ cup of the white sugar. Whisk for 2–3 minutes.

5. 5

   Blot the pumpkin puree with paper towels to reduce its moisture until it weighs 85 g.

6. 6

   Add the blotted pumpkin, egg yolks, and vanilla to the butter-sugar mixture. Whisk until well combined, scraping down the bowl as needed.

7. 7

   Add the dry ingredients to the wet ingredients and gently combine until a soft cookie batter forms.

8. 8

   In a small bowl, mix the remaining ½ cup white sugar with 2 teaspoons cinnamon.

9. 9

   Scoop about 2 tablespoons of dough per cookie and toss each portion in the cinnamon-sugar coating. Place the coated portions on the prepared trays, spacing them as six cookies per tray.

10. 10

    Bake for 13–16 minutes, until the edges are set and the centers are still slightly puffy. The cookies will continue baking as they cool on the tray.

11. 11

    Let the cookies cool on the baking tray, then enjoy.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze fully cooled cookies in an airtight bag for 2–3 months; thaw at room temperature or warm in a 300°F oven for 5 minutes. The pumpkin must be blotted to 85 g to help prevent cakey cookies. The source says that if you skip browning the butter, use 1 cup of butter total. It recommends all the spices, but says cinnamon alone can be used. The structured ingredient list gives pumpkin as ⅔ cup, while the body note says this is blotted down from 163 g; retain the structured measurement and follow the specified 85 g target after blotting.

Nutrition per serving

• dessert
• cookie
• baked
• fall
• vegetarian
• no-chill