Name: BROWN BUTTER PUMPKIN SNICKERDOODLES
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 18
Ingredients: O Organics Nutmeg, Organic, Ground; El Guapo® Whole Cinnamon (Canela Entera); Morton Plain Salt, 26 Ounce; McCormick® Cream Of Tartar; Arm & Hammer Fridge-N-Freezer Baking Soda; Bob's Red Mill Dark Rye Flour, Organic; Signature Select Vanilla Extract Pure; Vital Farms Vital Farms Pasture-Raised (Alfresco) Eggs 18; Cake Mate Sugar, Blue; El Guapo® Unrefined Cane Sugar (Piloncillo); SIGNATURE SELECTS Pumpkin, 100% Pure; Challenge Butter, Unsalted, European Style

Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
Combine all the ingredients for the cinnamon sugar mixture. Stir and set aside.
Place your 1/3 cup pumpkin puree on a thick paper towel and thoroughly dry it out (I like to wrap it all up and squeeze out all the excess moisture.
In a large mixing bowl combine the melted butter, blotted pumpkin puree and sugars. Whisk to combine.
Add the egg yolk and vanilla extract and mix well.
Add the flour, baking soda, cream of tartar, salt, and spices. Mix until a soft dough forms and no streaks of flour remain.
Use a 1 ounce cookie scoop to scoop out balls of dough, dropping them first in the cinnamon sugar mixture to evenly coat on all sides and then 2 inches apart onto the prepared cookie sheet. Bake the cookies for 10 to 12 minutes or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake.
Allow to cool before eating! Enjoy!

BROWN BUTTER PUMPKIN SNICKERDOODLES

Serves 18

30 mins prep

40 mins cook

70 mins total

What you need

How to make