These pumpkin snickerdoodles are cinnamon sugar-spiced cookies scented with brown butter.
Total Time:45 minutes
½ cup canned pumpkin puree
1 cup unsalted butter, chopped
1 cup brown sugar
3/4 cup sugar, divided
2 teaspoons vanilla extract
2–1/4 cups all-purpose flour
1 tablespoon cornstarch
1–1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 teaspoons cinnamon
Start by removing liquid from the pumpkin puree. Layer two paper towels and dollop the pumpkin onto them. Top with two additional paper towels and gently press to remove the liquid from the pumpkin. Use additional paper towels as needed to squeeze out liquid. Set aside.
Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl. Add in the brown sugar and ½ cup sugar. Add in the egg, pumpkin puree, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, pumpkin pie spice, and salt and stir on low just until combined.
Line two sheet pans with pieces of parchment paper. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough onto the parchment. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.
Draining the pumpkin is essential! Undrained pumpkin will result in cakey cookies.
Do not use pumpkin pie filling as a substitute for the pumpkin puree.