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When it comes to baking, accommodating dietary restrictions doesn’t mean sacrificing flavor. For those with gluten sensitivities, you can easily swap out all-purpose flour for a gluten-free blend. Look for a high-quality gluten-free flour that includes xanthan gum to help bind the ingredients together. If you're vegan or simply looking to reduce dairy, consider using coconut oil or a vegan butter substitute instead of regular butter for browning. Additionally, for those with pumpkin allergies, you can substitute with applesauce or mashed bananas for a similar texture and moisture.

Brown Butter Pumpkin Snickerdoodles

Welcome the fall season with Heavenly Brown Butter Pumpkin Snickerdoodles, a delightful twist on a classic favorite. These cookies blend the rich, nutty flavor of browned butter with the warm sweetness of pumpkin and spices, creating a cozy treat perfect for autumn gatherings. Their moist, chewy texture and aromatic blend of cinnamon, nutmeg, and ginger will transport you to a world of comfort. Share them warm with loved ones and savor the essence of fall in every bite.
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Ingredients
  

½ cup unsalted butter (1 stick)

1 cup granulated sugar

1 cup pumpkin puree (not pumpkin pie filling)

1 large egg

1 teaspoon vanilla extract

2 ¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup granulated sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

Instructions
 

Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter until it begins to foam. Swirl the pan occasionally until the butter turns a light golden brown and has a nutty aroma, about 5 minutes. Remove from heat and let it cool slightly.

    Mix Wet Ingredients: In a large mixing bowl, combine the browned butter (including the browned bits), granulated sugar, and pumpkin puree. Mix until well combined. Add the egg and vanilla extract; stir until smooth.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, ground cinnamon, nutmeg, and ginger.

        Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid over-mixing.

          Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help it firm up for easier handling.

            Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

              Prepare the Cinnamon Sugar: In a small bowl, combine the ½ cup granulated sugar and 2 teaspoons ground cinnamon. Mix well and set aside.

                Form Cookies: Once the dough is chilled, scoop about 2 tablespoons of dough for each cookie. Roll them into balls, then roll each ball in the cinnamon sugar mixture to coat thoroughly.

                  Bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly cracked.

                    Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

                      Enjoy: Serve your Brown Butter Pumpkin Snickerdoodles warm or at room temperature. Store any leftovers in an airtight container for up to a week.

                        Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | Makes about 24 cookies