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Crispy Brown Butter Pumpkin Snickerdoodle Cookies

Crispy Brown Butter Pumpkin Snickerdoodle Cookies - featured image
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These cookies feature a rich, nutty brown butter base combined with pumpkin puree and warm spices, resulting in crisp edges and soft, chewy centers coated in cinnamon sugar.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ½ cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Melt butter in a heavy-bottomed saucepan over medium heat. Swirl constantly until it foams, subsides, and develops brown bits with a nutty aroma (5-7 minutes). Pour into a heatproof bowl and cool for 10 minutes.
  2. In a large bowl, whisk the cooled brown butter, pumpkin puree, granulated sugar, and brown sugar until smooth.
  3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cardamom.
  5. Gradually add dry ingredients to the wet mixture and mix until just combined. Do not overmix.
  6. Cover the bowl and refrigerate the dough for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Mix the coating sugar and cinnamon in a small bowl.
  9. Scoop tablespoon-sized portions of dough and roll them in the cinnamon-sugar mixture to coat evenly.
  10. Place cookies on baking sheets, leaving 2 inches of space between each.
  11. Bake for 10-12 minutes until edges are golden and crisp but centers look slightly underdone.
  12. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to set.

Notes

Ensure the browned butter is cooled to room temperature before mixing to prevent greasy cookies. Chilling the dough is crucial to prevent spreading. For gluten-free options, use a 1:1 gluten-free flour blend. Cookies can be frozen as dough or baked for up to 3 months.

Nutrition

Keywords: pumpkin cookies, brown butter, snickerdoodle, fall baking, autumn recipes, pumpkin spice, chewy cookies

Find it online: https://milacook.com/crispy-brown-butter-pumpkin-snickerdoodle-cookies/