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Cozy Brown Butter Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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Soft, warmly spiced snickerdoodle cookies with brown butter and pumpkin puree, coated in cinnamon sugar for a classic crackly top. A cozy fall twist on a beloved classic.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ cup (50g) granulated sugar (for coating)
  • 1½ tablespoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place butter in a medium saucepan over medium heat. Stir constantly until it melts, foams, and turns amber with brown specks (5-7 minutes). Remove from heat and pour into a heat-safe bowl. Let cool for 10 minutes.
  2. Mix wet ingredients: In a large bowl, whisk cooled brown butter with 1 cup sugar until smooth. Add pumpkin puree, egg, and vanilla. Whisk until fully incorporated and smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger until no lumps remain.
  4. Make the dough: Gradually add dry ingredients to wet mixture, stirring with a rubber spatula until just combined. Dough will be soft and slightly sticky. Cover and refrigerate for 30 minutes.
  5. Prepare coating: In a small bowl, mix ¼ cup sugar and 1½ tablespoons cinnamon. Set aside.
  6. Shape and coat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 1½-tablespoon portions of dough, roll into balls, then roll generously in cinnamon-sugar mixture. Place 2 inches apart on prepared sheets.
  7. Bake: Bake for 10-12 minutes, until edges are set and tops are crackled. Centers should look slightly underdone. For softer cookies, bake 10 minutes; for crispier edges, 12 minutes.
  8. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough for at least 30 minutes to prevent spreading. Don’t over-brown the butter—remove from heat when amber and nutty. Use room temperature ingredients. Measure flour by spooning and leveling. Rotate baking sheets halfway through baking for even browning.

Nutrition

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

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