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Brown Butter Pumpkin Snickerdoodle Cookies

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Soft, chewy snickerdoodle cookies with brown butter and pumpkin, coated in cinnamon sugar. Perfect for fall gatherings and cozy baking sessions.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place butter in a light-colored skillet or saucepan over medium heat. Stir frequently until butter melts, foams, and turns golden with brown specks and a nutty aroma (5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes until warm but not hot.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Cream butter and sugars: In a large bowl, combine cooled browned butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until well combined and slightly fluffy, about 2 minutes (mixture should look like wet sand).
  5. Add pumpkin, egg, and vanilla: Add pumpkin puree, egg, and vanilla extract. Beat on medium speed until smooth and combined. Mixture may look separated at first; keep mixing until it comes together.
  6. Add dry ingredients: Gradually add flour mixture to wet ingredients, mixing on low speed just until combined. Do not overmix; stop as soon as no flour streaks remain.
  7. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
  8. Make cinnamon-sugar coating: In a small bowl, mix together ¼ cup granulated sugar and 1 tablespoon cinnamon.
  9. Shape cookies: Using a 1.5-tablespoon cookie scoop or your hands, portion dough into balls about 1.5 inches in diameter. Roll each ball in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake: Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers should look soft and slightly underdone. Do not overbake.
  11. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chill dough for at least 30 minutes to prevent spreading. Pat pumpkin puree dry with a paper towel to remove excess moisture. Brown butter over medium heat; do not rush or it may burn. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, cinnamon sugar, easy, kid-approved

Find it online: https://junomeals.com/brown-butter-pumpkin-snickerdoodle-cookies-recipe/