Pumpkin Snickerdoodle Cookies

Dessert

Sep 30

Heat a small saucepan over medium and add the butter. Let it melt, stirring constantly with a spatula, until bubbling and browned, about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. Remove from the heat and add to a medium bowl to cool. Transfer to the fridge for five to ten minutes while you prepare the rest.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Add the brown sugar, vanilla, and pumpkin to the bowl with the cooled butter. Mix very well with a spatula until smooth.
Add the wet ingredients to the dry ingredients and stir with a spatula until just combined and no flour remains. Cover and transfer to the fridge for 30 minutes.
Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper. In a small bowl mix together the cinnamon and cane sugar.
Remove the cookie dough from the fridge and scoop approximately two tablespoons of batter into your hands and roll it into a ball. Roll the ball in the cinnamon sugar mixture until completely coated.
Transfer the dough balls to the baking sheet and lightly press down on each with the palm of your hand or the back of a measuring cup until the cookie is approximately 2 1/2-inches (6 cm) in diameter.
Bake for 11 to 12 minutes. Remove from the oven and allow them to cool for at least 10 minutes. Enjoy!

Leftovers: Keep in an airtight container on the counter for up to one day. Freeze for up to three months.
Serving Size: One serving is equal to one cookie.
Chewier Consistency: For a chewier cookie, add 1 tsp per batch (13 cookies) of cream of tartar to the dry ingredients.

Makes 13 Servings

Applesauce & Peanut Butter