Perfect Pumpkin Snickerdoodle Cookies with Brown Butter Icing

Ingredients

• 1 cup (226g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 cup (220g) packed brown sugar
• 1 cup (240g) pumpkin puree
• 2 large eggs
• 3 ½ cups (440g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cream of tartar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ cup (50g) granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)
• ½ cup (115g) unsalted butter (for icing)
• 2 cups (240g) powdered sugar (for icing)
• 1 teaspoon vanilla extract (for icing)
• 2 tablespoons milk (or cream, for icing)

Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
3. Add the pumpkin puree and eggs to the mixture, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. In a small bowl, combine the cinnamon and granulated sugar for the coating.
7. Using a cookie scoop or tablespoon, form balls of dough and roll them in the cinnamon sugar mixture until fully coated.
8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked but still soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
11. While the cookies cool, prepare the brown butter icing by melting the unsalted butter in a saucepan over medium heat.
12. In a mixing bowl, combine the browned butter, powdered sugar, vanilla extract, and milk. Whisk until smooth and creamy.
13. Once the cookies are completely cooled, drizzle or spread the brown butter icing over the tops of the cookies.