Pumpkin Cookie Butter Doodles

• FOR THE COOKIES:
• 1/4 cups Unsalted Butter, Melted, Browned And Cooled (see Note)
• 3/4 cups Dark Brown Sugar
• 1/2 cups Cookie Butter (recommended: Trader Joe's Or Biscoff Cookie Spread)
• 2 teaspoons Vanilla Extract
• 6 Tablespoons Canned Pumpkin Puree
• 1-1/2 cup All-purpose Flour
• 1/4 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• FOR THE COATING:
• 1/4 cups Sugar
• 1 teaspoon Cinnamon

1. For the cookies:
2. Preheat oven to 350 F.
3. In a mixing bowl, cream the browned butter (see note), brown sugar, and cookie butter until smooth, about 2 minutes. Add the vanilla extract and pumpkin puree and mix until smooth.
4. In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice. Add this into the wet ingredients and mix until just combined and a smooth ball forms. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
5. Combine the coating ingredients in a shallow bowl or saucer. Roll the dough into 1" balls. Coat balls with cinnamon-sugar mixture and place them two inches apart on a lightly greased baking sheet. Slightly press the balls down with your hand.
6. Bake for 8 minutes until cookies are just set. They may look a little underdone but will continue to set as they cool. Remove from oven. Let the cookies rest on the baking sheet for 5 minutes once removed from the oven. Transfer to a wire rack to cool completely. Cookies will stay fresh in an airtight container at room temperature for up to 7 days.
7. Note: For the browned butter, melt it in a saucepan over medium heat, stirring continuously, just until it starts to turn a bit golden and smell nutty. Then immediately remove it from the heat.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-cookie-butter-doodles/ (may not work)