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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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Soft, chewy, and perfectly spiced snickerdoodle cookies made with brown butter and pumpkin puree. The nutty, toasty depth of brown butter elevates this classic fall cookie to new heights.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • 1/4 teaspoon pumpkin pie spice (optional, for coating)

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a light-colored skillet or saucepan over medium heat. Stir constantly. The butter will melt, then foam, then start to turn golden. When you see brown specks forming and smell a nutty aroma (about 5-7 minutes), remove from heat immediately. Pour into a heatproof bowl and let cool for 10-15 minutes.
  2. Preheat and prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. Cream butter and sugars: In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until well combined, about 2 minutes.
  5. Add wet ingredients: Add the pumpkin puree, egg, and vanilla extract. Beat on low speed until just combined.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Scrape down the sides of the bowl as needed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Make the coating: In a small bowl, whisk together the sugar, cinnamon, and pumpkin pie spice (if using).
  9. Shape and coat: Using a cookie scoop or tablespoon, portion the dough into 1.5-tablespoon balls. Roll each ball between your palms to smooth, then roll in the cinnamon-sugar mixture until fully coated. Place on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake: Bake for 10-12 minutes, until the edges are set and the centers look slightly underdone.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Chilling the dough is crucial to prevent spreading. Brown butter can burn quickly, so watch closely. For softer cookies, bake for 10 minutes; for crisper edges, bake for 12 minutes. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle, brown butter cookies, fall cookies, pumpkin cookies, snickerdoodle recipe

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