Pumpkin Snickerdoodle Cookies (Print Version)

# Ingredients:

01 - 1 cup unsalted butter.
02 - 2/3 cup pumpkin puree, room temperature.
03 - 1/2 cup granulated sugar.
04 - 1/2 cup + 2 tablespoons dark brown sugar, packed.
05 - 2 large egg yolks, room temperature.
06 - 2 teaspoons vanilla extract.
07 - 1 2/3 cups + 1 tablespoon all-purpose flour.
08 - 1 1/2 teaspoons pumpkin spice.
09 - 1 teaspoon baking soda.
10 - 1 teaspoon cream of tartar.
11 - 1/2 teaspoon kosher salt.
12 - Coating: 1/3 cup granulated sugar.
13 - Coating: 1 teaspoon ground cinnamon.

# Instructions:

01 - Preheat oven to 350°F.
02 - Brown butter over medium heat until nutty.
03 - Cool butter in fridge to 70-75°F, stirring every 20 minutes.
04 - Press pumpkin between paper towels until dry (about 1/3 cup).
05 - Whisk cooled butter with sugars for 1 minute.
06 - Add egg yolks, vanilla, dried pumpkin.
07 - Fold in dry ingredients.
08 - Chill dough 5 minutes.
09 - Mix coating sugar and cinnamon.
10 - Scoop 3-tablespoon dough balls.
11 - Roll in cinnamon sugar.
12 - Space cookies 2-3 inches apart.
13 - Bake one tray at a time, 10-12 minutes.
14 - Cool completely on wire rack.

# Notes:

01 - Butter temperature crucial for texture.
02 - Dry pumpkin thoroughly.
03 - Use Libby's brand pumpkin for best results.
04 - Measure flour by spooning and leveling.