Browned Butter Pumpkin Snickerdoodle Cookies

"These Browned Butter Pumpkin Snickerdoodle Cookies take a classic snickerdoodle and give it a delicious fall twist. The browned butter adds a rich, nutty flavor, while pumpkin and warm cinnamon make these cookies soft, chewy, and full of cozy fall flavor. And that cinnamon-sugar coating on the outside? It’s the perfect finishing touch. They’re easy to make, make the kitchen smell amazing, and are just as good with a cup of coffee as they are tucked into a lunchbox or shared with friends. If you’re looking for a pumpkin cookie that’s a little different from the usual pumpkin spice treat, I think you’re going to love these! The ingredient list for these cookies is pretty simple, but a few ingredients give them their special flavor and texture. Browned butter is the star of the show. Browning the butter gives it a delicious nutty, slightly caramel-like flavor that makes these cookies extra special. Be sure to let it cool before adding it to the dough. Brown sugar and granulated sugar work together to give the cookies just the right amount of sweetness while helping create that soft, chewy texture. Pumpkin purée adds pumpkin flavor and moisture. Since pumpkin contains quite a bit of moisture, it’s important to blot it before measuring so the cookies don’t end up too cakey. You’ll want about 3 tablespoons of pumpkin after blotting. An egg yolk adds richness and helps keep the cookies tender without adding too much extra moisture. Vanilla extract rounds out all the flavors, while baking soda and salt help with the texture and balance the sweetness. For that classic fall flavor, pumpkin pie spice and cinnamon bring plenty of warm, cozy spice to the cookies. And, of course, the cinnamon-sugar coating gives them that signature snickerdoodle finish. Ingredient Substitutes if Needed Pumpkin Purée: Sweet potato purée can be substituted for the pumpkin. Be sure to blot it well to remove excess moisture. Pumpkin Pie Spice: You can substitute additional cinnamon if you don't have pumpkin pie spice, although the cookies will have a simpler spice flavor. Butter: Salted butter can be used in place of unsalted butter. Reduce the added salt accordingly. Flour: A cup-for-cup gluten-free flour blend can be used, although the texture may vary slightly. "