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Perfect Brown Butter Pumpkin Snickerdoodle Cookies

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These brown butter pumpkin snickerdoodle cookies combine nutty browned butter with warm spices and pumpkin for a soft, chewy cookie with a crackly cinnamon sugar coating. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (120g) pumpkin puree (100% pure, patted dry)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the cinnamon sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Brown the butter: Place butter in a light-colored skillet over medium heat. Melt completely, then swirl occasionally. After 5-7 minutes, when butter foams and turns golden with amber specks and a nutty aroma, remove from heat. Pour into a heatproof bowl and let cool 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix wet ingredients: In a large bowl, combine cooled browned butter, granulated sugar, and brown sugar. Whisk until smooth. Add pumpkin puree, egg, and vanilla extract. Whisk until fully incorporated.
  4. Combine dry ingredients: In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until no clumps remain.
  5. Fold dry into wet: Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. Make cinnamon sugar coating: In a small bowl, stir together 1/4 cup sugar and 1 tablespoon cinnamon.
  7. Shape cookies: Using a cookie scoop or two spoons, portion 1.5 tablespoons of dough. Roll into balls. Roll each ball in cinnamon sugar mixture to coat completely. Place on prepared baking sheets 2 inches apart.
  8. Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and slightly cracked on top with golden edges; centers will look slightly underdone.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Pat pumpkin puree dry with paper towels to remove excess moisture. Let browned butter cool to room temperature before mixing. Use room temperature egg. For best texture, do not overmix dough. Cookies continue to set on baking sheet after removal. Store in airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, cinnamon sugar, easy, no chill

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