Brown Butter Pumpkin Snickerdoodles! These are soft, chewy, and full of brown butter pumpkin flavor with a crackly cinnamon sugar top. My entire family devoured them! RECIPE below 👇 SAVE this recipe to your Fall Baking folder, and if you prefer the blog version, comment “cookie” and I’ll send you the direct link! Here’s the full recipe: Ingredients • ½ cup unsalted butter, browned • ½ cup pumpkin puree, squeezed dry • ½ cup light brown sugar • ½ cup granulated sugar • 2 egg yolks • ½ tsp cornstarch (makes them extra chewy!) • 1½ cups all-purpose flour • ½ tsp baking soda • ½ tsp cream of tartar • 1 tsp salt • 1 tsp pumpkin pie spice • 2 tsp cinnamon + ¼ cup sugar (for rolling) Instructions Brown the butter over medium heat until it foams, crackles, and turns golden with brown bits on the bottom…about 6–8 minutes. Let it cool at least 5 minutes. Spread pumpkin puree on a paper towel and press to remove excess moisture until it feels like soft playdough. Whisk cooled brown butter...