Brown Butter Pumpkin Snickerdoodle Cookies

• 1 cup (226g) unsalted butter (that will be browned and then slightly cooled) 
• 1 cup (220g) light brown sugar, packed
• 1/3 cup (67) granulated or cane sugar
• 1/3 cup (80g) pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk, room temp
• 2 tsp vanilla extract
• 2 1/4 cups (270g) all-purpose flour
• 1 TBSP cornstarch
• 1 1/2 tsp cream of tarter
• ½ tsp baking soda
• ½ tsp baking powder
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon powder
• 1/2 tsp ground ginger powder
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves (optional for that intense Fall flavor) 

Cinnamon Sugar (to roll the cookie dough in before baking)

• 1/4 cup (50g) granulated or cane sugar
• 1 TBSP ground cinnamon powder
• pinch of salt
• pinch of pumpkin spice (optional)

1. Place the butter in a light-colored saucepan over medium heat. Stir often as it melts, then foams, then starts to turn golden with brown specks forming at the bottom. Once it smells nutty and the color deepens, remove from heat immediately to prevent burning. Pour into a heat-safe bowl and let cool for 10–15 minutes before mixing with sugars. Use a silicone spatula to scrape up all the browned milk solids from the bottom of the pan — that’s where the flavor is.
2. Whisk the cooled brown butter with brown sugar, granulated sugar, pumpkin puree (blotted dry if too runny), egg yolk, and vanilla extract until smooth and glossy.
3. In another bowl, whisk together flour, cornstarch, cream of tarter, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Slowly fold this into the wet mixture until just combined.
4. Cover the bowl that the dough is in with plastic wrap or a fitted cover and chill for at least 45–60 minutes. Chilling ensures the cookies don’t overspread and enhances the flavor.
5. Preheat oven to 350°F (175°C). Mix the cinnamon-sugar coating in a shallow bowl. Scoop ~2 tbsp of dough, roll into balls, and coat generously.
6. Bake 9–10 minutes until edges are set and tops are crackly. Cookies will look slightly underdone in the center. Let them cool on the sheet for 5 minutes before transferring to a wire rack and let them completely cool before serving.

Storage Tips

• Store cookies in an airtight container at room temperature for up to 4 days.
• They actually taste better the next day as the flavors deepen and the texture softens.
• To freeze, roll dough balls in cinnamon sugar and place on a tray until solid. Transfer to a freezer bag and bake from frozen, adding 1–2 minutes to the bake time.