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Cozy Brown Butter Pumpkin Snickerdoodle Cookies: Best Easy Fall Recipe

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These soft and chewy pumpkin snickerdoodle cookies are made with nutty brown butter and rolled in cinnamon sugar. They’re the perfect cozy fall treat, ready in about 30 minutes of active time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into cubes
  • ½ cup (120g) pumpkin puree (100% pure pumpkin)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • For the cinnamon sugar coating: ¼ cup (50g) granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. Brown the butter: Place the cubed unsalted butter in a small saucepan over medium heat. Stir constantly with a silicone spatula or wooden spoon. The butter will melt, then foam, then start to sizzle. After about 5-7 minutes, you’ll see golden brown specks forming at the bottom. The butter will smell nutty and toasty. Immediately remove the pan from the heat and pour the brown butter into a heatproof bowl (including all those brown bits). Let it cool for 15-20 minutes until it’s warm but not hot.
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
  3. Cream the butter and sugars: In a large bowl, combine the cooled brown butter, granulated sugar, and packed light brown sugar. Beat with a hand mixer on medium speed for 2-3 minutes until the mixture is light and fluffy. It should look like wet sand. Scrape down the sides of the bowl.
  4. Add the wet ingredients: Beat in the pumpkin puree, room temperature egg, and vanilla extract. Mix on low speed until just combined. The mixture will look a little curdled—that’s okay.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix. The dough will be soft and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  7. Preheat the oven: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Prepare the cinnamon sugar coating: In a small bowl, mix the ¼ cup granulated sugar with 2 teaspoons ground cinnamon.
  9. Shape the cookies: Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball between your palms. Then roll each ball in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone—that’s perfect.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.

Notes

Chilling the dough is crucial to prevent spreading. Brown butter must cool to warm (not hot) before adding egg to avoid scrambling. For best flavor, chill dough overnight. Cookies taste even better the next day.

Nutrition

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

Find it online: https://spoonluma.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies-best-easy-fall-recipe/