Pumpkiny Brown Butter Snickerdoodles

 

Pumpkiny Brown Butter Snicker Doodles

We are usually all for chocolate desserts, but this summer all kinds of snicker doodles have taken over the kitchen. This is a variation on our favorite Brown Butter Snickerdoodle from the Ambitious Kitchen blog, and they are delicious! With a slight pumpkin flavor from pumpkin pie spice and caramely flavor from the brown sugar and browned butter, these cookies are extraordinary. I will definitely be making them again ASAP.

 

These cookies have the best texture and flavor, maybe you can add these little bits of heaven to your cookie list too?

 



 

 

      Pumpkiny Brown Butter Snickerdoodles

 

Ingredients

• 2 1/2 cups all purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 3/4 sticks butter
• 1 c. packed dark brown sugar
• 1/2 c. granulated sugar
• 1 large egg plus one egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon plain greek yogurt

For rolling:

• 1/4 c. sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon pumpkin pie spice

 

Instructions

1. Melt butter in a saucepan over medium heat. The butter will begin to bubble and then foam, make sure you stir consistently during this process. After a couple of minutes, the butter will begin to give off a nutty aroma and brown to a caramel color under the foam, continue to stir so the bottom doesn't burn and remove from the heat after reaching a nice light brown color throughout. (This happens fast after you see the first start of color.) Immediately pour into another container and set aside.
2. Whisk the dry ingredients together: flour, baking powder, spices, and salt.
3. With an electric mixer, cream the butter and sugars until thoroughly blended. Beat in the eggs, vanilla, and yogurt until combined. Add the dry ingredients slowly on low-speed just until combined. The dough will be pretty soft.
4. Chill dough for at least 3 hours (important!) in the refrigerator. You want the dough very cold!
5. Preheat the oven to 350 degrees F. Once the dough is chilled, spoon about 2 T. of dough and roll ball in the cinnamon and sugar mixture. Place dough on cookie sheet about 2 inches apart. Makes about 24 cookies.
6. Bake the cookies 9-11 minutes or until the edges turn golden brown. They will sit up when cooling. Bake 12 or 13 minutes a more fully done cookie, or longer if you like a crispier snickerdoodle. Let cookies cool slightly on pan for a few minutes, then transfer onto a wire wrack or paper towels to cool completely. Enjoy!