Pumpkin Butter Snickerdoodle Thumbprint Cookies

• Granulated sugar1 tablespoon (13 g)
• Brown sugar1 tablespoon (13 g)
• Ground cinnamon1 tablespoon (9 g)

• Pumpkin butterabout ¼ cup (60 g), about 1 teaspoon per cookie

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, and vanilla for 2–3 minutes until light and creamy. Add in flour, cream of tartar, baking soda, and salt. Mix until just combined.

Cover the dough and chill in the freezer for 20 minutes.

Mix the cinnamon and sugar together in a small bowl. Once the dough is done chilling, scoop the dough into 12 equal balls (about 2 tablespoons each). Roll each ball in the cinnamon-sugar mixture and place on the baking sheet, leaving space between cookies.

Bake for 9-11 minutes until the edges are just set and the centers look slightly soft.

Remove from the oven and immediately press a dent into the center of each cookie using the back of a teaspoon or a small round measuring spoon. Let cookies cool on the pan for 5 minutes, then transfer to a rack. Once cooled, spoon about 1 teaspoon of pumpkin butter into each cookie center.