Browned Butter Pumpkin Snickerdoodles are delicious and a cookie you must try this fall season!

Background: These Browned Butter Pumpkin Snickerdoodles will knock your socks off! It’s a perfect fall cookie recipe that everyone will love, even the ones who aren’t particularly keen on pumpkin desserts. The pumpkin flavor is subtle but adds a depth of flavor to the classic snickerdoodle cookie. Browned butter always elevates the flavor profile in any recipe and is the key to this tasty treat. We love to make these during the fall season – they’re great around Halloween and Thanksgiving. Enjoy one of these cookies with a cup of coffee or tea and thank us later.

• 1 cup cold, unsalted butter
• 2/3 cup Libby’s pumpkin puree, room temperature
• ½ cup granulated sugar
• ½ cup + 2 tablespoons dark brown sugar, packed
• 2 large egg yolks, room temperature
• 2 teaspoons vanilla extract
• 1 2/3 cups all-purpose flour
• 1 ½ teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon kosher salt
• ½ cup granulated sugar, for rolling
• ½ teaspoon ground cinnamon, for rollings

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a small saucepan, heat butter over medium heat, constantly stirring for about 5-10 minutes until light golden brown. As soon as the butter smells nutty and toasted, and turns a deep golden brown, it’s ready! Immediately transfer it to a heatproof bowl (it will keep cooking and could burn if you leave it in the pan). Add the granulated sugar and brown sugar to the hot butter. Set aside to cool to room temperature. Butter must be completely cooled before using it for the batter.
3. While the butter is cooling, spread the pumpkin puree on a plate lined with a paper towel. Using another paper towel, press on top of the pumpkin puree soaking up the extra liquid. You may need to repeat this process a couple of times.
4. In a medium bowl, add the flour, pumpkin pie spice, baking soda, cream of tartar and kosher salt. Whisk until combined.
5. Whisk in the brown sugar and granulated sugar into the cooled butter. Whisk in egg yolks, vanilla, and pumpkin puree.
6. Fold in the flour mixture, just until combined. Chill in the refrigerator for 5-10 minutes before scooping.
7. Scoop the cookie batter into 3-tablespoon-sized balls. Roll in the sugar and cinnamon, then place 2-3 inches apart on the baking sheets.
8. Bake for 10-12 minutes, or until the edges are golden brown. Let cool on baking sheet for a few minutes before moving to a cooling rack.

Check out our Maple Pecan Cookies and Browned Butter Toffee Chocolate Chunk Cookies for more delicious, fall cookies.

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