Updated: Dec 15, 2021
I came across this recipe via Everyday Annie's recipe for brown butter chocolate chip cookies. (My adaptation of that recipe is my Egg-Free Brown Butter Chocolate Chip Cookies.) Annie's recipe was based on Monique's at Ambitious Kitchen, who also had a Brown Butter Snickerdoodle recipe. Monique's snickerdoodle recipe became my go-to after that, though I often substituted applesauce for the egg since I have friends who are terribly allergic to eggs.
When I came across Tieghan's Pumpkin Chai Snickerdoodles at Half Baked Harvest, I knew I could make a similar substitution with pumpkin mash. Instead of using the chai spice as the rolling mixture, I bake those spices right into the cookies themselves. I initially tried rolling the cookies in the chai spice mixture, but I didn't end up liking the texture of the finished cookies quite as much that way. My wife requests these cookies year-round, though I prefer them as an autumn treat.