Melt butter over low flame. Keep stirring until you have your Brown Butter ready. Cool it down and then use it.
In a bowl, take flour and whisk it with Baking soda, Baking Powder, Pumpkin Spice, Lemon Juice, a pinch of Salt, and Ground Cinnamon.
In a bowl, take the brown butter, add granulated sugar and brown sugar, beat using a handheld mixer until it gets light and fluffy.Add the Pumpkin Puree, Yogurt, Vanilla Extract, Cider Vinegar and mix it well.
Mix the dry with the wet ingredients. Add some grated Nutmeg and some more ground cinnamon and mix well.Refrigerate your cookie dough, covered for 30 minutes and then bake it.
Bake your Pumpkin Snickerdoodles for 10-12 minutes at 350F or 180C until the sides are brown.Dust with Cinnamon Sugar and then serve it.Serve with warm milk.Enjoy!
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Nutrition
Nutrition Facts
Brown Butter Pumpkin Snicker doodle Cookies
Amount Per Serving
Calories 90
* Percent Daily Values are based on a 2000 calorie diet.
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