Pumpkin Snickerdoodles with Brown Butter

Instructions:

1. Place the unsalted butter in a saucepan over medium heat. Melt and continue to cook, whisking constantly, until the butter foams, crackles, and develops mahogany-colored bits at the bottom. Remove from heat immediately and let cool for 10 minutes.
2. In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until pale and fluffy.
3. Beat in the pumpkin puree, egg, and vanilla extract until the mixture is fully emulsified.
4. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, pumpkin pie spice, and ground cinnamon.
5. Gradually fold the dry ingredients into the wet mixture until no flour streaks remain.
6. Cover the dough and refrigerate for at least 30 minutes to prevent excessive spreading.
7. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats.
8. Combine the additional granulated sugar, cinnamon, and pumpkin pie spice in a small bowl to create the coating.
9. Roll the chilled dough into balls, roll each ball in the cinnamon-pumpkin sugar coating, and place on baking sheets.
10. Bake for 10 minutes, then transfer to a wire cooling rack.