As we fully embrace the fall vibes this October, these pumpkin snickerdoodle cookies are the perfect treat to make for any occasion!

Pumpkin Snickerdoodle Cookies

Ingredients

• 1 cup unsalted butter
• ⅔ cup pumpkin puree, room temperature
• ½ cup granulated sugar
• ½ cup + 2 tablespoons dark brown sugar, packed
• 2 large egg yolks, room temperature
• 2 teaspoons vanilla extract
• 1 ⅔ cup + 1 tablespoon all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon kosher salt
• ⅓ cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set them aside.
2. Brown the butter over medium heat in a large stainless steel pan. Stir it occasionally, so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.
3. Pour the browned butter into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70-75 degrees Fahrenheit. Butter must be cool but still liquid!
4. Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the liquid, until the pumpkin feels pretty dry, like soft playdough, and now measures ⅓ cup.
5. When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.
6. Whisk in the egg yolks, vanilla, and dried pumpkin puree.
7. Fold in the flour, pumpkin pie spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up.
8. Meanwhile, in a small bowl, combine the cinnamon and the sugar. Take the dough out of the fridge and scoop it into 3 tablespoon-sized balls and roll each dough ball in the cinnamon sugar. Place each on the prepared cookie sheet, spaced 2-3 inches apart.
9. Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack then enjoy!