Ginger cookies on a plate with a cup of coffee.

Browned Butter Pumpkin Snickerdoodles

1 cup cold, unsalted butter

2/3 cup Libby’s 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 2/3 cups all-purpose flour

1 ½ teaspoon pumpkin pie spice

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon kosher salt

½ cup granulated sugar, for rolling

½ teaspoon ground cinnamon, for rollings

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a small saucepan, heat butter over medium heat, constantly stirring for about 5-10 minutes until light golden brown. As soon as the butter smells nutty and toasted, and turns a deep golden brown, it’s ready! Immediately transfer it to a heatproof bowl (it will keep cooking and could burn if you leave it in the pan). Add the granulated sugar and brown sugar to the hot butter. Set aside to cool to room temperature. Butter must be completely cooled before using it for the batter.

While the butter is cooling, spread the pumpkin puree on a plate lined with a paper towel. Using another paper towel, press on top of the pumpkin puree soaking up the extra liquid. You may need to repeat this process a couple of times.

In a medium bowl, add the flour, pumpkin pie spice, baking soda, cream of tartar and kosher salt. Whisk until combined.

Whisk in the brown sugar and granulated sugar into the cooled butter. Whisk in egg yolks, vanilla, and pumpkin puree.

Fold in the flour mixture, just until combined. Chill in the refrigerator for 5-10 minutes before scooping.

Scoop the cookie batter into 3-tablespoon-sized balls. Roll in the sugar and cinnamon, then place 2-3 inches apart on the baking sheets.

Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before moving to a cooling rack.

From America’s Favorite Pumpkin Recipes magazine (another thing I purchased at Trader Joe’s)

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