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As the leaves begin to change and the air turns crisp, the aroma of pumpkin-flavored treats fills kitchens across the country. Fall is synonymous with warm spices, cozy gatherings, and the delightful taste of pumpkin in all its glorious forms. Among the myriad of pumpkin-infused recipes, one stands out for its perfect balance of nostalgia and innovation: Brown Butter Pumpkin Snickerdoodles. This unique twist on the traditional snickerdoodle cookie elevates the classic recipe by introducing the rich, nutty flavor of brown butter, creating a cozy and inviting baking experience that captures the essence of autumn.

Brown Butter Pumpkin Snickerdoodles

Experience the warmth of fall with Brown Butter Pumpkin Snickerdoodles! This delightful recipe combines the rich, nutty flavor of brown butter with the comforting taste of pumpkin, creating soft, chewy cookies that are perfect for chilly days. Rolled in cinnamon-sugar, these treats are a wonderful way to embrace the spirit of autumn. Ideal for sharing with family and friends, they promise a cozy baking adventure filled with nostalgia and innovation. Get ready to fill your kitchen with their delicious aroma!
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Ingredients
  

1 cup unsalted butter (brown butter, see instructions)

1 cup pumpkin puree (not pumpkin pie filling)

1 ½ cups granulated sugar

1 large egg

1 teaspoon vanilla extract

3 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

½ cup granulated sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

¼ teaspoon ground ginger (optional, for an extra spice kick)

Instructions
 

Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter foams, then browns and takes on a nutty aroma. Remove from heat and allow it to cool to room temperature.

    Mix Wet Ingredients: In a large bowl, whisk together the cooled brown butter, pumpkin puree, and granulated sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated.

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

        Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. The dough should be thick but soft.

          Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This helps the flavors meld and prevents spreading during baking.

            Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

              Prepare the Cinnamon-Sugar Coating: In a small bowl, mix together ½ cup granulated sugar, 2 teaspoons cinnamon, and the optional ground ginger.

                Form the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until well coated.

                  Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.

                    Cool: Remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                      Serve Brightly: Enjoy these chewy and spiced delights with a cup of warm cider or your favorite hot beverage!

                        Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 24 cookies