Brown Butter Pumpkin Snickerdoodle Cookies

Ingredients

For the Cookies:

• 1 cup unsalted butter, browned* (see notes)
• 2/3 cup pumpkin puree, room temperature (Libby’s recommended)
• 1/2 cup granulated sugar
• 1/2 cup + 2 tbsp dark brown sugar, packed
• 2 large egg yolks, room temperature
• 2 tsp vanilla extract
• 1 2/3 cups + 1 tbsp all-purpose flour (properly measured, see notes)
• 1 1/2 tsp pumpkin spice
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp kosher salt

For Rolling:

• 1/3 cup granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Brown the Butter:
   Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. In a medium stainless steel pan, melt the butter over medium heat, stirring occasionally. Once it foams and starts to turn golden with brown bits at the bottom, remove it from the heat. Let it cool in the fridge, stirring every 20 minutes, for about 45-60 minutes. The butter should be liquid but cool (70-75°F).
2. Prepare the Pumpkin:
   Spread the pumpkin puree on a plate and use paper towels to soak up the extra liquid. Press down until the pumpkin feels dry and measures around 1/3 cup.
3. Make the Dough:
   Whisk the cooled brown butter, brown sugar, and granulated sugar in a large bowl until it resembles wet sand. Add the egg yolks, vanilla extract, and dried pumpkin puree, and whisk until smooth. Fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined. If the dough feels soft, refrigerate for 5 more minutes to firm it up.
4. Roll the Dough:
   In a small bowl, mix the cinnamon and sugar. Scoop the dough into 3-tablespoon-sized balls using a large cookie scoop and roll each in the cinnamon-sugar mixture. Place the dough balls 2-3 inches apart on the prepared baking trays.
5. Bake the Cookies:
   Bake the cookies, one tray at a time, for 10-12 minutes, until the edges are golden and the center is puffy but slightly underbaked. Let the cookies cool completely on a wire rack.
6. Enjoy:
   Store leftover cookies in an airtight container at room temperature for up to 3 days. You can freeze the dough balls and bake them later—just bring them to room temperature before baking!

Notes

• Butter: It’s essential to brown the butter and let it cool completely before using. This ensures chewy cookies and prevents them from spreading flat.
• Flour: Use the spoon-level method to measure flour (don’t scoop directly with the measuring cup), or weigh it for the most accurate result.
• Pumpkin Puree: Use Libby’s Pumpkin Puree for the best results, as it has the right moisture level. Be sure to press out the liquid from the pumpkin before using it.
• Cookie Size: For smaller cookies, use a regular-sized scoop (around 2 tablespoons) and bake for 9 minutes.
• Storage Tip: These cookies can be frozen for up to 3 months. Just bake them straight from the freezer for a delicious fall treat anytime!

Nutrition (per cookie)

• Calories: 170
• Carbohydrates: 24g
• Protein: 1g
• Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 90mg
• Potassium: 60mg
• Fiber: 1g
• Sugar: 16g
• Vitamin A: 220IU
• Calcium: 20mg
• Iron: 1mg