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Easy Brown Butter Pumpkin Snickerdoodle Cookies

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These brown butter pumpkin snickerdoodle cookies are soft in the center, slightly crisp at the edges, with a crackly cinnamon-sugar coating. The nutty brown butter deepens the pumpkin flavor, making these the ultimate fall cookie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 ¾ cups (330g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional but recommended)
  • ½ teaspoon fine sea salt
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut the butter into tablespoon-sized pieces and place in a light-colored skillet or saucepan over medium heat. Stir constantly. The butter will melt, foam, then sizzle. After 5-7 minutes, when it turns golden-amber with brown specks and smells nutty, remove from heat immediately. Pour into a heat-safe bowl and let cool for 10-15 minutes.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. Combine wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg, and vanilla extract. Whisk until fully combined and smooth.
  4. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  5. Make cinnamon-sugar coating: In a small shallow bowl, stir together ¼ cup granulated sugar and 1 ½ tablespoons cinnamon.
  6. Shape and coat cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a 1.5-tablespoon cookie scoop, scoop dough and roll into balls. Roll each ball in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  7. Bake: Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers will be soft and puffy. Do not overbake. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Enjoy: Serve warm or at room temperature. Cookies get even better after an hour as flavors meld.

Notes

Do not skip blotting the pumpkin puree to remove excess moisture. Use room temperature egg to prevent seizing the brown butter. For thicker cookies, chill shaped dough balls for 30 minutes before baking. Do not overmix the dough. Use a light-colored pan to prevent over-browning. Rotate pans halfway through baking. Cookies stay fresh in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

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

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