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chewy pumpkin snickerdoodle cookies


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Prep Time: 50 minutes

Cook Time: 9 minutes

Total: 59 minutes

Servings: 13


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Step 1

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Step 2

Brown the butter in a large stainless steel pan. This will take about 9-11 minutes. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn.

Step 3

When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. You should have just slightly under 1 cup of browned butter. Pour it into a bowl and set it aside to cool at room temperature for 20 minutes. Then chill the bowl in the fridge for 5-10 minutes. Do not let it solidify. The butter must be cool but still liquid!

Step 4

Place the 2/3 cup of pumpkin puree on top of a few paper towels. Use a few more paper towels to press into it and soak up the extra liquid. You should do this 3-4 times or until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (76 grams).

Step 5

When the butter is cool, whisk in the brown sugar and granulated sugar until well combined. It should look like wet sand.

Step 6

Whisk in the egg yolks, vanilla, and dried pumpkin puree.

Step 7

Fold in the flour, pumpkin spice, salt, and baking soda until just combined.

Step 8

Set the bowl of dough aside for 5 minutes to firm up.

Step 9

In a small bowl, combine the cinnamon and sugar.

Step 10

Then use a large (roughly 3 tbsp) cookie scoop to scoop the dough. (see notes for other sized cookies)

Step 11

Roll each dough ball in the cinnamon sugar and place it back on the tray spaced 2 inches apart.

Step 12

Bake for 9-10 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Do not overbake or the cookies will be puffy and cakier.

Step 13

Let the tray cool completely on a wire rack then enjoy!

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