Brown Butter Pumpkin Spice Snickerdoodles

Directions

• Drain the pumpkin: Scoop ½ cup pumpkin puree onto a few layers of paper towels or a clean kitchen towel. Gently fold it over and press to get any extra moisture out. This will take a couple minutes, when all moisture is removed you should have about ¼ cup of thick pumpkin left.
• Brown the butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally until it foams and turns golden brown with brown bits on the bottom. This will take 5-7 minutes. Pour into a heatproof bowl and let it cool for 10 minutes.
• Combine wet ingredients: Whisk in the brown and granulated sugar into the bowl with the brown butter until smooth. Then whisk in the drained pumpkin, egg yolk, and vanilla until combined.
• Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the bowl of wet ingredients until a soft dough forms, but don’t overmix. The dough will be slightly sticky but still scoopable.
• Chill: Cover and chill the dough for at least 30 minutes, to help prevent spreading.
• Pre-heat and Prep Coating: Pre-heat oven to 350°F. Line baking sheets with parchment paper or spray with cooking spray. Mix the coating sugar and cinnamon in a small bowl.
• Bake: Scoop dough into balls and roll in cinnamon sugar. Bake 10-12 minutes, or until edges are set but centers look slightly underbaked. Let cool on the pan for 5 minutes before transferring to a wire rack.