Pumpkin Snickerdoodle Cookies

INGREDIENTS

• 1 stick unsalted butter

• 2/3 cup Libbys Pumpkin Puree

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1 Tablespoon Molasses

• 2 large eggs yolks only

• 2 teaspoons vanilla extract

• 1 2/3 cup flour

• 1 1/2 teaspoon pumpkin pie spice

• 1/2 teaspoon baking soda

• 2 teaspoons powdered sugar

• 1 teaspoon salt

For Finishing Cookies

• 1 teaspoon cinnamon

• 1/4 cup sugar

INSTRUCTIONS

• Preheat oven to 350 and line 2 sheet pans with parchment paper

• Brown the butter in a pot on the stove. While it cooks, it will foam, sputter, and eventually darken to a golden brown with flecks in it that smell nutty. When this happens, take it off the heat right away – it's easy for those flecks to start turning black and burn, in which case you need to start again.

• Pour the butter into a bowl and cool to room temperature.

• Empty pumpkin into a dishtowel, cheesecloth, or paper towel and squeeze as much moisture out of it as you can. The pumpkin will have lots of moisture, so you will need to do this a few times. When it is ready, it will feel like play dough and barely make a paper towel imprint of moisture.

• Whisk room temperature butter and molasses, then whisk with the sugars until it looks like sand.

• Add egg yolks, vanilla, and pumpkin puree and stir

• Add flour, pumpkin spice, powdered sugar, and baking soda until combined.

• Refrigerate dough for 30 minutes

• Meanwhile, combine sugar and cinnamon in a small bowl

• Scoop the dough into 1 1/2 Tbsp size balls and roll in the cinnamon sugar

• Place balls on a baking sheet 3 inches apart

• Bake for 10 minutes

• When cookies are done, they will be puffy. After removing them from the stove, flatten them out by pressing them down with a metal spatula.