Pumpkin snickerdoodle cookies ✨🤤

Ingredients

1 cup unsalted butter

2/3 cup Libby's Pumpkin Puree, room temperature

1/2 cup granulated sugar

1/2 cup + 2 tablespoon dark brown sugar, packed

2 large egg yolks, room temperature

2 teaspoon vanilla extract

1 2/3 cup + 1 tablespoon all-purpose flour, **see notes for measuring**

1 1/2 teaspoons pumpkin spice

1 teaspoon baking soda

1 teaspoon cream of tartar

Instructions

•Preheat the oven to 350 F

•Line two baking trays with parchment paper and set them aside.

•Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! stir 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.

•Pour browned butter into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes.

•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 extra liquid, until the pumpkin feels pretty dry like soft playdough

•When the butter is cooled, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.

•Whisk in the egg yolks, vanilla, and dried pumpkin puree.

•Fold in the flour, pumpkin 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.

•Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.

•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!

Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperautre before baking!

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