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Wholesome Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These wholesome brown butter pumpkin snickerdoodle cookies are soft, chewy, and made with whole grains and natural sweeteners. The nutty brown butter and warm spices create an irresistible fall treat that feels indulgent but is better for you.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 3/4 cups (210g) white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (packed) coconut sugar
  • 1/4 cup pure maple syrup
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • For the coating: 1/4 cup coconut sugar mixed with 1 tablespoon cinnamon

Instructions

  1. Brown the butter: Place the 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then whisk gently. It will foam, crackle, and pop. Continue whisking until the foam subsides and brown specks form at the bottom. The butter should be a deep amber color and smell nutty. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Mix the dry ingredients: In a medium bowl, whisk together the white whole wheat flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. Combine the wet ingredients: In a large bowl, whisk together the cooled brown butter, coconut sugar, and maple syrup until smooth and glossy. Add the pumpkin puree, egg, and vanilla extract. Whisk until fully combined.
  4. Fold in the dry ingredients: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay. The dough will be soft and tacky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
  6. Preheat and prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  7. Make the coating: In a small bowl, mix together 1/4 cup coconut sugar and 1 tablespoon cinnamon.
  8. Scoop and roll: Using a cookie scoop (about 1.5 tablespoons), scoop dough into balls. Roll each ball between your palms to smooth, then roll in the cinnamon-sugar coating until completely covered. Place on the prepared baking sheet, spacing about 2 inches apart.
  9. Bake: Bake for 10-12 minutes. The cookies will look puffy and slightly underdone in the center. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. If pumpkin puree is watery, pat dry with a paper towel before using. For best flavor, use room temperature egg. Cookies taste even better the next day.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, whole wheat, coconut sugar, maple syrup, fall, healthy cookies

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