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Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These cozy fall cookies combine nutty brown butter with pumpkin and a cinnamon sugar coating for a soft, flavorful treat perfect for autumn.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) pure pumpkin puree (not pie filling)
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • For the cinnamon sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly until butter melts, foams, and turns golden brown with nutty aromas (about 5–7 minutes). Transfer to a heat-safe bowl to cool slightly (about 5 minutes).
  2. In a large bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt. Set aside.
  3. In another bowl, combine the browned butter with 3/4 cup (150g) granulated sugar and 1/2 cup (110g) packed brown sugar. Use an electric mixer on medium speed to blend until smooth and slightly fluffy, about 2 minutes.
  4. Beat in 1 large egg (room temperature), 1 teaspoon vanilla extract, and 1/2 cup (120g) pumpkin puree. Mix until just combined.
  5. Gradually add the dry ingredients to the wet, mixing on low speed or folding with a spatula. Stop once everything is incorporated.
  6. In a small bowl, mix 1/4 cup (50g) granulated sugar with 1 tablespoon ground cinnamon for the coating.
  7. Scoop dough by rounded tablespoons (about 1 1/2 tablespoons or 22g each). Roll each ball in the cinnamon sugar mixture until fully coated.
  8. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers remain soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning and achieve a nutty flavor. Do not over-mix the dough to keep cookies soft. If dough is sticky, chill for 20 minutes before shaping. Use cream of tartar for authentic snickerdoodle tang. Cookies finish baking on the hot sheet, so remove just before fully done.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, autumn, cinnamon sugar, cozy treats

Find it online: https://crispcraving.com/brown-butter-pumpkin-snickerdoodle-cookies-recipe-easy-cozy-fall-treats/