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Cozy Brown Butter Pumpkin Snickerdoodles

brown butter pumpkin snickerdoodles - featured image
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These pumpkin snickerdoodles feature browned butter for a rich, nutty flavor and a cinnamon sugar coating for a nostalgic crunch. Perfectly soft and moist, they are a cozy fall treat ready in under 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour (can substitute up to ½ cup with whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • Cinnamon sugar coating: ¼ cup granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly until butter foams and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and cool for 10 minutes.
  2. Mix sugars and eggs: In a large bowl, combine 1 ½ cups granulated sugar and ½ cup brown sugar. Add 2 eggs and 1 teaspoon vanilla extract. Beat until pale and fluffy, about 2-3 minutes.
  3. Add pumpkin and browned butter: Stir in ½ cup pumpkin puree, then slowly add cooled browned butter. Mix until fully combined.
  4. Combine dry ingredients: In a separate bowl, sift together 2 ¾ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, and ½ teaspoon nutmeg (if using).
  5. Mix wet and dry: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Prepare cinnamon sugar coating: Mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl.
  7. Shape cookies: Preheat oven to 350°F (175°C). Scoop dough with tablespoon or cookie scoop, roll into balls, then roll each ball in cinnamon sugar coating. Place on baking sheets 2 inches apart.
  8. Bake: Bake for 10-12 minutes until edges are set and lightly golden but centers remain soft. Do not overbake.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

If dough is too sticky, chill for 30 minutes before shaping. Avoid overmixing to keep cookies tender. Use a light-colored pan to monitor butter browning. Dough freezes well for up to 3 months. Store cookies in airtight container with a slice of bread to keep soft.

Nutrition

Keywords: pumpkin snickerdoodles, brown butter cookies, fall cookies, pumpkin dessert, cinnamon sugar cookies, easy pumpkin recipe

Find it online: https://spoonluma.com/cozy-brown-butter-pumpkin-snickerdoodles-recipe-easy-step-by-step-guide/