Pumpkin Snickerdoodle Cookies

Cookie

1/2 cup of unsalted butter (one stick- browned)

1/2 cup pumpkin(dried)

1/2 cup of light brown sugar

1/2 cup granulated sugar

1 egg yolk

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Sugarcoat

1/3 cup of sugar

1 tbs of ground cinnamon

Pinch of salt

1. Preheat the oven to 350 and line the baking sheet with parchment paper

2. Place 1/3 pumpkin pure on a thick paper towel and dry it out (drain through the paper towel until puddy texture. Wrap it up and squeeze out excess moisture)

3. Brown 1/2 cup of butter. To brown place in a pot on the stovetop and melt until the kernel smell.

4. In a mixing bowl combine dried pumpkin pure, browned butter, and sugars. Whisk to combine

5. Add egg yolk and vanilla extract and mix well

6. Add flour, baking soda, cream of tartar, salt, and spices. Mix until the dough is soft- and no flour streaks remain. Do not over mix

7. In a separate bowl mix sugar and cinnamon coat the mixture with salt

8. With a cookie scoop, scoop cookie balls and roll in cinnamon sugar mix, fully coating the cookie, and place on a baking sheet. Place in oven and bake for 9 - 11 minutes (I do 9 because i like them soft)

- you want them to be underbaked and soft- they will harden when they cool!

** recipe from BROMA blog