Spiced Brown Butter Pumpkin-Doodle Cookies
These cookies bring the best of both worlds with that iconic spiced snicker-doodle texture nestled in a sweet, soft, pumpkin-flavored cookie!
Ingredients
- 1 cup Unsalted Butter
- ⅔ cup Pumpkin Purée (154g) canned
- ½ cup Dark Brown Sugar packed
- ½ cup Granulated Sugar
- 2 large Egg Yolks room temperature
- 2 tsp Vanilla Extract
- 1 ⅔ cup + 2 tbsp All-purpose Flour
- 1 ½ tsp Pumpkin Spice
- ¼ tsp Ground Ginger
- 1 tsp Baking Soda
- 1 ½ tsp Cream of Tartar
- ½ tsp Kosher Salt
Optional: (for snickerdoodle coating)
- ⅓ cup Granulated Sugar
- ½ tsp Pumpkin Spice
- ¼ tsp Ground Ginger
Instructions
- You want to begin by browning your butter in a large sauce-pot, cooking over medium heat for about 10 minutes. (Your brown butter may pop, splatter, and/or foam but this is normal.) Do not leave your pot unattended.
- Once you notice that brown bits have begun to form on the bottom of your sauce-pot, (these are the milk solids cooking. You don’t want these to burn.) Begin to stir occasionally with a clean/dry wooden spoon or spatula. Once the butter begins to smell rich and nutty, you should notice it has also began to darken, and the milk solids should look toasted but not black, remove from the heat and let cool in the pan until Luke-warm temperature is reached but still in liquid form. (You should have slightly under 1 cup of liquid remaining)
- Pour your canned pumpkin puree onto a plate and smear it to cover the surface in a thin layer. Using paper towels, press into the pumpkin soaking all excess liquid out of the puree until it has a dough-like consistency. (You should have about 1/3 cup purée remaining.) This takes multiple paper towels, and about 5-7 minutes of pressing firmly to remove the excess liquid from the canned pumpkin.
- Preheat your oven to 350 F/180 C. Line your baking tray with parchment paper and set aside.
- In a large bowl, whisk together brown sugar, granulated sugar, and cooled brown butter for 1 minute, or until the consistency reaches that of wet sand.
- Next add egg yolks, vanilla extract, and dried pumpkin purée to your butter/sugar mixture and mix until combined.
- In a medium bowl whisk together all-purpose flour, pumpkin spice, ground ginger, baking soda, cream of tartar, and kosher salt. Then gently fold into your wet ingredients until just combined. (Do not over-mix.) Scoop cookie dough into balls, (about 2 tbsp in size).
- Optional - For Snickerdoodle Topping: Combine the additional granulated sugar, ground cinnamon, and ground ginger in a small bowl. Roll cookie dough balls in the sugar/cinnamon mixture.
- Place cookie dough balls on parchment lined baking sheets spaced 2 inches apart.
- Bake for 9-12 minutes or until the edges are slightly brown, and the middle is slightly underbaked. (Careful not to over bake, this will make the cookies thick and cake-like.) Let cool on baking sheet completely while the butter firms up, this will help prevent them from falling apart. Happy Baking!
Notes
Nutrition:
Serving: 24 servings | Calories 111kcal | Total Fat 8.1g | Saturated Fat 5g | Cholesterol 38mg | Sodium 159mg | Total Carbohydrate 9.6g | Dietary Fiber 0.3g | Total Sugars 7.5g | Protein 0.6g | Vitamin D 7mcg | Calcium 9mg | Potassium 55mg (The Nutritional Facts on this recipe are an estimate. The accuracy of these nutritional facts is not guaranteed.)
Serving: 24 servings | Calories 111kcal | Total Fat 8.1g | Saturated Fat 5g | Cholesterol 38mg | Sodium 159mg | Total Carbohydrate 9.6g | Dietary Fiber 0.3g | Total Sugars 7.5g | Protein 0.6g | Vitamin D 7mcg | Calcium 9mg | Potassium 55mg (The Nutritional Facts on this recipe are an estimate. The accuracy of these nutritional facts is not guaranteed.)