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Creating Brown Butter Pumpkin Snickerdoodles is both a delightful experience and a rewarding one. Follow these detailed steps to ensure perfect cookies every time.

Brown Butter Pumpkin Snickerdoodles

Indulge in the flavors of fall with these delightful Brown Butter Pumpkin Snickerdoodles! This recipe blends the rich, nutty essence of brown butter with the comforting taste of pumpkin, creating soft, chewy cookies that are perfect for seasonal gatherings. Easy to make and bursting with warm spices, these cookies are a unique twist on the classic snickerdoodle. Enjoy the process of baking and share the joy of these tasty treats with family and friends this autumn!
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Ingredients
  

1 cup (2 sticks) unsalted butter

1 cup granulated sugar

1 cup packed brown sugar

1 cup pumpkin puree (canned or freshly made)

1 large egg

1 teaspoon vanilla extract

3 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup granulated sugar (for rolling)

2 tablespoons ground cinnamon (for rolling)

Instructions
 

Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, transfer it to a large mixing bowl and allow it to cool slightly.

    Mix the Wet Ingredients: In the bowl with the browned butter, add granulated sugar and brown sugar. Mix well until the sugars are fully incorporated. Next, add the pumpkin puree, egg, and vanilla extract. Whip until the mixture is smooth and creamy.

      Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger until evenly mixed.

        Bring it Together: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix!

          Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. This will help the cookies hold their shape during baking.

            Prepare Rolling Mixture: In a small bowl, combine the ½ cup of granulated sugar with 2 tablespoons of cinnamon. Set aside.

              Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

                Shape the Cookies: Once the dough is chilled, scoop about 1.5 tablespoons of dough and roll it into a ball. Then, roll each ball in the cinnamon-sugar mixture until fully coated.

                  Bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set while the centers remain slightly soft.

                    Cool & Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Brown Butter Pumpkin Snickerdoodles!

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour 20 minutes | Makes about 24 cookies