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Best Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These soft, pillowy snickerdoodle cookies combine the deep, nutty flavor of brown butter with real pumpkin puree, all dusted in cinnamon sugar. They’re the perfect fall treat that tastes like a cross between a classic sugar cookie and pumpkin pie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree, patted dry
  • 2 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)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly until it melts, foams, and turns a deep amber color with brown specks (about 5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl. Let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  3. In a large mixing bowl, combine cooled brown butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Whisk vigorously for 1 minute until well combined.
  4. Add room temperature egg, 1 teaspoon vanilla extract, and 1/2 cup patted-dry pumpkin puree. Whisk until smooth and fully incorporated.
  5. In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  6. Gradually add dry ingredients to wet ingredients, stirring with a rubber spatula until just combined. Do not overmix.
  7. In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating.
  8. Using a 1.5-tablespoon cookie scoop, scoop dough and roll in cinnamon sugar mixture to coat completely. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and lightly golden. Centers should look puffy and soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Pat pumpkin puree dry with paper towels to remove excess moisture for thicker cookies. Watch brown butter carefully as it can burn quickly. Let brown butter cool for at least 10 minutes before adding egg to avoid scrambling. For softer cookies, bake for 10 minutes; for crispier edges, bake for 12 minutes. Cookies taste even better the next day as flavors meld.

Nutrition

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

Find it online: https://grubella.com/best-brown-butter-pumpkin-snickerdoodle-cookies-recipe/