🍂🤎 Brown Sugar Pumpkin Snickerdoodles 🤎🍂 Soft, chewy, buttery, and packed with all the cozy fall flavors 🎃 These are basically a pumpkin snickerdoodle + brown butter cookie and they are SO good. Ingredients ½ cup unsalted butter, browned ⅓ cup pumpkin purée, thoroughly dried ½ cup light brown sugar ½ cup granulated sugar 1 egg yolk 1 tsp vanilla extract 1¼ cups all-purpose flour ½ tsp baking soda ½ tsp cream of tartar ½ tsp salt ½ tsp cinnamon ⅛ tsp nutmeg Cinnamon Sugar Coating ⅓ cup granulated sugar 1 tbsp cinnamon How to make them 1. Preheat oven to 350°F and line a baking sheet with parchment paper. 2. Mix together the cinnamon, sugar, and pinch of salt for the coating. Set aside. 3. Place the pumpkin purée on a thick paper towel and squeeze out as much moisture as possible. This step is important! 4. In a large bowl, whisk together the browned butter, dried pumpkin, brown sugar, and granulated sugar. 5. Add the egg yolk and vanilla and mix until combined. 6. Add the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg. Mix until a soft dough forms. 7. Scoop the dough into balls (about 1 oz each), roll in the cinnamon sugar, and place about 2 inches apart on your baking sheet. 8. Bake for 10–12 minutes, until the edges are set and the centers still look slightly underbaked. Do not overbake! They’ll continue to set as they cool. 🤎 ✨ Save this one for your next fall baking day! 🎃🍪 - @kira.alvarez61