Brown Butter Pumpkin Snickerdoodles

Weigh out the ingredients


You'll need flour, butter, pumpkin purée, brown sugar, granulated sugar, eggs, pumpkin spice, vanilla, baking soda, salt, and cream of tartar.

Combine dry ingredients


In a medium or large mixing bowl, whisk together the flour, baking soda, cream of tartar, pumpkin spice, and salt. Set aside.

Melt  the salted butter over medium heat, stirring it with a rubber spatula while melting. Once it turns a dark golden color, pour into a large bowl, scraping out the fat solids at the bottom, and weigh out to 170g (¾ cup).

Brown the butter


Fold up a few paper towels and place the pumpkin in the center. Take another set of paper towels and press the pumpkin flat to soak up the moisture. Repeat this several times until very little moisture comes away and the pumpkin weighs 113g (½ cup).

Dry the pumpkin purée


To the brown butter, whisk in the sugars until fully combined.

Whisk brown butter & sugars


Mix in the dried pumpkin purée, egg, egg yolk, and 2 teaspoons vanilla until smooth and no more lumps of pumpkin remain.

Mix in wet ingredients


Lastly, fold in the dry ingredients until fully combined. Cover the bowl and chill for one hour.

Add dry ingredients & chill


Use a 2 tablespoon cookie scoop to portion the cookie dough.

Portion the dough


Roll each cookie dough ball in spiced sugar and place on the baking sheet about 2 inches apart.

Roll in sugar


Bake the pumpkin snickerdoodles for 8-10 minutes or until just sightly underbaked. Allow to cool completely on the baking sheet.