Ingredients
For the Cookie Dough
- 6 tablespoons unsalted butter
- 1/3 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 3 tablespoons pumpkin puree
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 3/4 teaspoon pumpkin spice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon Diamond Crystal kosher salt
- 7/8 cup all-purpose flour
For the Spiced Sugar
- 2 tablespoons granulated sugar
- 1/8 teaspoon pumpkin spice
Brown the Butter
Using a very light-coloured saucepan, melt the butter over medium heat until it sizzles, before reducing the heat to medium-low.
At this point, you will need to stir continuously as the butter foams and eventually becomes clearer when it starts to bubble.
As the butter begins to bubble and clarify itself, the milk solids will sink to the bottom of the pan and brown.
You will know it is finished cooking when the butter smells like toasted nuts and turns deep, rich golden brown.
Once the butter reaches this stage, pour it into another bowl immediately to stop the cooking process and let it cool to approximately 90 to 95 degrees F.
It is very important to cool the butter to this temperature prior to adding the egg yolks to it because warm butter will cook the egg yolk upon mixing.
Mix & Chill the Dough
In a medium bowl, sift together the all-purpose flour, cream of tartar, baking soda, pumpkin spice, cinnamon, and salt.
In a large bowl, whisk together the cooled browned butter with the dark brown sugar and the granulated sugar, followed by whisking in the egg yolk, vanilla extract, and pumpkin puree until combined.
When all combination has been achieved, use the silicone spatula to incorporate dry mixture into wet mixture.
Combine until humid mixture and dry mixture are fully combined, but do not exceed the recommended number of folds, as this will affect the texture of the finished cookie.
After all mixing has finished, let the mixing bowl be covered with plastic wrap, and place in a refrigerator for at least one hour.
Placing cookie dough into a refrigerator allows the cookie dough to reach its maximum shelf-life while providing the cookies with the best overall texture.
It will also prevent the cookies from spreading while baking.
Roll & Bake Cookies
Preheat your oven to 350 degrees Fahrenheit, and prepare your baking sheet with parchment paper.
In a small bowl, combine the granulated sugar and the pumpkin spice for your sugar breading mixture.
After chilling the cookie dough, roll out into balls (approximately 1½ tablespoons each), and roll each ball in a spiced sugar mixture until entirely coated.
Place the spiced sugar-coated balls on the prepared baking sheet, approximately 2 inches apart from each other.
Bake for approximately 10 minutes.
The cookies will rise and crack on top, with the inside still appearing slightly moist.
Do not over-bake cookies.
Allow the cookies to cool for several minutes on the baking sheet before transferring to a cooling rack to finish cooling.
Cookies will become firmer as they finish cooling to room temperature.
Chewy Pumpkin Snickerdoodles with Brown Butter
Ingredients
For the Cookie Dough
- 6 tablespoons unsalted butter
- 1/3 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 3 tablespoons pumpkin puree
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 3/4 teaspoon pumpkin spice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon Diamond Crystal kosher salt
- 7/8 cup all-purpose flour
For the Spiced Sugar
- 2 tablespoons granulated sugar
- 1/8 teaspoon pumpkin spice
Instructions
- Brown butter in saucepan over medium heat until deep golden and nutty. Transfer to bowl and cool to 90-95F.
- Whisk flour, cream of tartar, baking soda, pumpkin spice, cinnamon, and salt in medium bowl.
- Whisk cooled brown butter with sugars in large bowl. Add egg yolk, vanilla, and pumpkin puree until combined.
- Fold dry ingredients into wet ingredients until just mixed.
- Chill dough for 1 hour.
- Preheat oven to 350F. Line baking sheet with parchment.
- Mix granulated sugar and pumpkin spice for coating.
- Roll dough into 1.5 tablespoon balls, coat in spiced sugar.
- Place cookies 2 inches apart on baking sheet.
- Bake 10 minutes until puffed with surface cracks but centers slightly underdone.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
