Start by melting the ½ cup unsalted butter in a small saucepan over medium heat. As the butter melts, it will start to foam. Stir occasionally and watch closely as the butter begins to change color from pale yellow to golden brown. This takes about 5–8 minutes. You’ll know the butter is ready when it has a nutty aroma and the milk solids at the bottom of the pan have turned a toasty brown. Be careful not to let it burn! Once browned, remove the butter from heat and let it cool for about 10 minutes before using.

In a large mixing bowl, combine the browned butter and ¾ cup brown sugar. Mix until fully incorporated and slightly fluffy. Add the egg yolk and 1 teaspoon vanilla extract, stirring until smooth.

Now, it’s time for the pumpkin. Using ⅓ cup pumpkin puree, you’ll need to strain out all excess liquid. This is essential to keep your cookies chewy, not cakey. You can drain your pumpkin by:

Method 1: Place the puree on a few layers of paper towels. Press gently, then replace the paper towels and repeat 2–3 times until most of the liquid is absorbed.

Method 2: You can also use a fine mesh strainer and gently press the pumpkin with a spoon to squeeze out the liquid.

Make sure your pumpkin is dry and add it to the wet ingredients. Stir until combined.

In a separate bowl, whisk together the 1½ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, ½ teaspoon cream of tartar, and 1 teaspoon baking powder. Gradually add the dry mixture to the wet ingredients, folding them together until just combined. Be careful not to overmix!

Once the dough is combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to work with.

While the dough is chilling, mix ½ cup granulated sugar with 1 teaspoon cinnamon in a small bowl for the coating.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough (about 1½ tablespoons per cookie) and roll it into balls. Roll each ball in the cinnamon sugar mixture until fully coated.

Tip: Before baking, flatten the cookies slightly using your hand or the bottom of a glass. These cookies don’t spread much in the oven, so flattening them ensures they bake evenly.

Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops have a slight crackle. Be careful not to overbake, as you want the centers to stay soft and chewy.

Let the pumpkin snickerdoodle cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Then, grab a cozy blanket and enjoy!