This will be a quick post because 1) I didn’t get good pictures of me making it and 2) the recipe is only a slight adaption from this recipe on food.com. The cookies themselves are also easy breezy and a fun treat to make this weekend if you have the time. I guarantee you have all the ingredients already in your pantry.
First, a warning: there is no actual pumpkin in this cookie. The pumpkin pie spice comes from the sugar/spice mixture that you roll the cookies in before baking. I like to use pumpkin pie spice instead of the standard cinnamon because it gives it juuuuuuust a little extra flavor.
The other two things that give it extra oomph: brown butter and brown sugar. One coworker mentioned that you could really taste the butter in these cookies, and who doesn’t want that? These cookies are amazing warm, but just as good for breakfast the next day.
The cat fact I found for this post depresses and amuses me at the same time. Did you know that Americans spend more on cat food than on baby food each year? Part of me thinks “damn straight” and part of me wants to cry because so much of my paycheck go to Charles. FACT.
Now for the recipe:
Brown Butter Pumpkin Pie Spice Snickerdoodles
This recipe made exactly three dozen and one cookies. Do with that what you will. The recipe is adapted from food.com.
1 cup browned butter, solidified
1 1/4 cup white sugar
1/4 cup packed brown sugar
2 3/4 cup all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
For the rolling sugar:
3 tablespoons sugar
1 1/2 tablespoons pumpkin pie spce
- First brown your butter and chill. You want it solidified, but then brought out to get back close to room temp before using.
- Cream together butter and sugars. Add in eggs one at a time.
- Combine dry ingredients in a separate bowl and whisk together. Blend into sugar/butter/egg mixture.
- Wrap dough in cling wrap and refrigerate for at least one hour, or overnight.
- When ready to bake, preheat oven to 350 degrees. Combine the rolling sugar ingredients in a small bowl. Roll dough into one inch balls, roll in the sugar/spice mixture, and place on a baking sheet covered in a silpat. You may need to have the dough out of the fridge to 10-15 minutes first in order to soften enough to roll out. Chill the pan and cookies in the fridge for 10 minutes.
- Remove from fridge and bake for 10 minutes. The center should still look a little underdone since they set up more after removing from the oven.