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Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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Cozy fall-inspired snickerdoodle cookies with a warm cinnamon sugar coating and a subtle pumpkin twist, enriched by nutty brown butter for unforgettable flavor.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 teaspoons cinnamon (divided: 1½ tsp in dough, ½ tsp for rolling sugar)
  • ¼ teaspoon nutmeg (optional)
  • ¼ cup granulated sugar + ½ teaspoon cinnamon for rolling

Instructions

  1. Brown the butter: In a medium saucepan, melt 1 cup (226g) unsalted butter over medium heat. Stir frequently as the butter foams and then turns golden brown with nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Pour into a heatproof bowl and let cool to room temperature (about 15 minutes).
  2. Mix sugars and wet ingredients: In a large bowl, combine 1 cup granulated sugar and ½ cup packed brown sugar. Add the cooled brown butter, 1 large egg, 1 teaspoon vanilla extract, and ½ cup pumpkin puree. Beat together with a mixer or whisk until smooth and combined, about 2-3 minutes.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, ½ teaspoon salt, 1½ teaspoons cinnamon, and ¼ teaspoon nutmeg (if using).
  4. Incorporate dry ingredients: Gradually add the dry mixture into the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
  5. Prepare cinnamon sugar: In a small bowl, mix ¼ cup granulated sugar with ½ teaspoon cinnamon for rolling.
  6. Shape and coat cookies: Scoop dough into 1 ½ tablespoon-sized balls (about 25g or 0.9 oz each). Roll each ball in the cinnamon sugar mixture until fully coated.
  7. Bake: Place coated dough balls 2 inches apart on parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until edges are set but centers are still soft. Cookies will firm up as they cool.
  8. Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If dough is too sticky due to pumpkin, chill for 15 minutes before shaping. Do not skip cooling browned butter to avoid scrambling eggs. Roll dough balls generously in cinnamon sugar for signature crunch. Avoid overmixing flour to keep cookies tender. Store cookies with a slice of bread to maintain moisture. Dough can be refrigerated up to 48 hours or frozen shaped for later baking.

Nutrition

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

Find it online: https://cheerycrisp.com/brown-butter-pumpkin-snickerdoodle-cookies-easy-cozy-cinnamon-sugar-recipe/