Print

Easy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft, chewy snickerdoodle cookies are made with nutty brown butter and pumpkin puree, creating a cozy fall treat that comes together in about 30 minutes. A happy accident turned into a seasonal favorite.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Stir frequently until the butter melts, foams, and turns golden brown with brown specks at the bottom (about 4-5 minutes). Immediately remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Prep the pumpkin: Measure 1/3 cup pumpkin puree and press a paper towel on top to absorb excess moisture. Set aside.
  3. Mix wet ingredients: In a medium bowl, whisk together the cooled brown butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar until smooth. Add the pumpkin puree, egg yolk, and vanilla extract. Whisk until smooth.
  4. Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Combine: Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula until just combined. Do not overmix.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. In a small bowl, mix 1/4 cup granulated sugar and 1 tablespoon cinnamon for coating.
  7. Scoop and roll: Using a 1.5-tablespoon cookie scoop, portion out the dough and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat. Place on the prepared baking sheet, spacing 2 inches apart.
  8. Bake for 9-11 minutes, until edges are set and lightly golden. Centers will look soft. Let cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack.

Notes

For best results, pat the pumpkin puree dry with a paper towel to remove excess moisture. If dough is too sticky, chill for 10-15 minutes. Bake one sheet at a time for even baking. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

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

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