Brown Butter Pumpkin Snickerdoodle Cookies
by JosephineSnickerdoodles made with browned butter, pumpkin puree, and rolled in pumpkin spice sugar before baking. An easy fall cookie recipe with no chilling.
Preheat the oven to 350°F (190°C) and line two baking pans with parchment paper. On medium-low heat, heat up the butter and let it come to a light simmer. Constantly stir the butter until it’s turned an amber brown. Transfer this to a glass bowl and let this cool to room temperature.
Measure out the pumpkin puree and and lay it on a few pieces of paper towel to let most of the moisture out. In the same bowl as the brown butter, add in the pumpkin puree sugar, vanilla, and egg. Whisk this together for a minute. Add in the flour, salt, pumpkin spice, baking soda and cornstarch. Fold the dry ingredients in until just combined.
Let the cookie dough chill in the freezer for 20 minutes.
Once the dough is chilled, portion each cookie into about 2 and ½ tablespoons of cookie dough. In a small bowl, mix the sugar and cinnamon mixture and roll the portioned cookie dough in the cinnamon sugar.
Bake this for 9-11 minutes.
Optionally: Whisk together powdered sugar, cinnamon and milk to create a light icing and drizzle the icing once the cookies have cooled to room temperature.