Snickerdoodles

1 Cup Cold Cubed Butter

2/3 Cup Pumpkin Puree (I recommend Libby's Brand)

1/2 Cup & 2 Tbsp Brown Sugar

1/2 Cup White Sugar

2 Large Egg Yolks

1 Tsp Vanilla

1 Tsp Salt

1 Tsp Baking Soda

1 Tsp Cream of Tartar

1 Tsp Pumpkin Pie Spice

1/2 Tsp cinnamon & 1/3 Cup White Sugar (For Rolling)

1 2/3 Cup PC Multipurpose GF Flour or Cup4Cup Flour

Brown butter in medium heavy bottom sauce pan. Cook on medium heat stirring frequently. This will take around ten minutes. Stir until butter turns a darker color and becomes fragrant. The bottom will start to form brown bits. The mixture will foam and crack and pop during this process.
Set aside mixture and let chill till it reaches room temperature. You then chill it further in the fridge until it is cool to touch, but you don't want it to turn back into a solid.
While butter is cooling lets get the moisture out of the pumpkin. Spread the puree on a stack of paper towels so it soaks up the extra water. You can press the top with paper towel as well. Keep doing this process until the pumpkin is more like a cookie dough consistency. It will go down to almost half the size.
Once butter has cooled, mix the sugars in with it, then add the egg yolks and vanilla and mix till fluffy and lighter in color.
Add in pumpkin puree and mix again.
Put in the rest of the ingredients and mix till just combined.
Chill dough for half hour in the fridge so its easier to handle and form into balls.
Combine the remaining sugar and cinnamon in a bowl for rolling the dough.
Preheat oven to 350.
Use a cookie scoop to form balls, or a spoon, and drop into the sugar mixture to coat and place on cookie sheet.
Bake for 10-11 minutes (Remove from oven when cookies look slightly under cooked or when starting to form cracks on the top)
Store cookies in an airtight container in the fridge or freezer!