Directions: |
Directions:1. Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
2. Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.
1 cup unsalted American butter
3. You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70-75 F. The butter must be cool but still liquid! If your butter is warmer than this temperature range the cookies will spread flat in the oven.
4. Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly ⅓ cup (68-75 grams).
⅔ cup Pumpkin Puree
5. When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.
½ cup granulated sugar,½ cup + 2 tablespoon dark brown sugar
6. Whisk in the egg yolks, vanilla, and dried pumpkin puree.
2 large egg yolks,2 teaspoon vanilla extract
7. Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, you can chill it for longer!
1 ⅔ cup + 1 tablespoon all-purpose flour,1 ½ teaspoon pumpkin spice,1 teaspoon baking soda,½ teaspoon kosher salt,1 teaspoon cream of tartar
8. Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.
⅓ cup granulated sugar,½ teaspoon ground cinnamon
9. Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack then enjoy!
10. Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperature before baking! |
This recipe for Brown Butter Pumpkin Snickerdoodles is from