11/05/2022
Very rarely do I share my recipes, but I modified my Snickerdoodle recipe as I was craving a pumpkin treat. These are super delicious!
Browned Butter Pumpkin Snickerdoodle Cookies
Ingredients:
1/2 c unsalted butter, browned
1/3 c pumpkin puree, dried (see recipe)
1/2 c light brown sugar
1/2 c granulated sugar
1 egg yolk
1 t vanilla extract
1 1/4 c all purpose flour
1/2 t baking soda
1/2 t cream of tartar
1/2 t salt
1/2 t ground cinnamon
1/8 t ground nutmeg
For the Cinnamon Sugar Coating
1/3 c granulated sugar
1 T ground cinnamon
pinch of salt
Instructions
Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
Combine all the ingredients for the cinnamon sugar mixture. Stir and set aside.
Place your 1/3 cup pumpkin puree on a thick paper towel and thoroughly dry it out (I like to wrap it all up and squeeze out all the excess moisture.)
In a large mixing bowl combine the melted butter, blotted pumpkin puree and sugars. Whisk to combine.
Add the egg yolk and vanilla extract and mix well.
Add the flour, baking soda, cream of tartar, salt, and spices. Mix until a soft dough forms and no streaks of flour remain.
Use a 1 ounce cookie scoop to scoop out balls of dough, dropping them first in the cinnamon sugar mixture to evenly coat on all sides and then 2 inches apart onto the prepared cookie sheet.
Bake the cookies for 9 to 11 minutes or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake.
(You can skip browning the butter if you don't have time or know how.)
