Brown Butter Pumpkin Snickerdoodles
Recipe:
Preheat oven to 350 degrees
In a large bowl, add 1/4 cup pumpkin puree, 1/2 cup coconut sugar, 1/3 cup light brown sugar, one egg yolk, and 1/2 cup browned butter
To make browned sugar: cook half a stick of butter on medium-high heat while stirring constantly for about 8 minutes until you smell the rich aroma and see the butter turn brown
Add your dry ingredients to the bowl
Add in 1 1/2 cups of gluten free (or regular) flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cream of tartar, 1/2 teaspoon baking soda, a pinch of salt
Mix all the ingredients and form balls of dough
Roll each ball of dough in a mixture of 1/2 cup coconut sugar and 1/2 teaspoon cinnamon
Lay cookies on a pan lined with parchment paper
I spray coconut oil on the parchment paper to avoid any sticking!
Cook for 10-12 minutes
Enjoy!