Baking Instructions

• Brown the butter over medium heat in a large stainless steel pan, stirring occasionally until it smells nutty and has brown bits.
• Let the butter cool and chill for 45-60 minutes until it measures 70-75 F.
• Preheat the oven to 350 F and line two baking trays with parchment paper.
• Soak up excess liquid from the pumpkin puree with paper towels until it feels dry like playdough.
• Whisk brown sugar and granulated sugar into the cooled butter for 1 minute until it resembles wet sand.
• Whisk in the egg yolks, vanilla, and pumpkin puree.
• Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until combined. Chill dough for 5 minutes.
• Combine cinnamon and granulated sugar in a small bowl. Scoop dough into 3 tbsp-sized balls and roll in cinnamon sugar.
• Bake cookies for 10-12 minutes until edges are golden and center is puffy. Cool on a wire rack.