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Brown Butter Pumpkin Snickerdoodle Cookies

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Soft and pillowy snickerdoodle cookies with a cozy pumpkin twist and nutty brown butter flavor, perfect for fall gatherings and easy baking.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Cinnamon sugar coating: 1/4 cup granulated sugar mixed with 1 tbsp ground cinnamon

Instructions

  1. Place 1 cup (227g) unsalted butter in a medium skillet over medium heat. Stir frequently as the butter melts and foams. Watch closely for a golden brown color and a nutty aroma, about 5 minutes. Remove from heat and transfer to a heatproof bowl to cool slightly.
  2. In a large bowl, whisk together 3/4 cup (150g) granulated sugar and 1/2 cup (100g) light brown sugar. Add the cooled brown butter and mix thoroughly. Stir in 1 large room-temperature egg, 1/2 cup (120g) pumpkin puree, and 1 tsp vanilla extract until smooth and combined.
  3. In a separate bowl, sift or whisk together 2 1/2 cups (315g) all-purpose flour, 1 tsp baking soda, 1 tsp cream of tartar, 1/2 tsp salt, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger.
  4. Gradually add the dry ingredients to the wet, mixing gently until just combined. Avoid overmixing. If dough feels too loose, chill for 15 minutes.
  5. In a small bowl, combine 1/4 cup granulated sugar with 1 tbsp ground cinnamon for the cinnamon sugar coating.
  6. Preheat oven to 350°F (175°C). Scoop dough into roughly 1 1/2-inch (about 3.8 cm) balls. Roll each ball in the cinnamon sugar mixture until fully coated.
  7. Place coated dough balls about 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes or until edges are set but centers remain soft and puffy.
  8. Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Brown the butter carefully to avoid burning. Do not overmix the dough to keep cookies soft. Roll cookies generously in cinnamon sugar for a crisp coating. Cookies look slightly underdone when removed from oven but will firm up while cooling. Dough can be frozen and baked from frozen with extra bake time.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, cozy, easy baking, cinnamon sugar, pumpkin puree

Find it online: https://fuzzyforker.com/brown-butter-pumpkin-snickerdoodle-cookies-recipe-easy-cozy-fall-treats-to-bake/