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Perfect Brown Butter Pumpkin Snickerdoodle Cookies

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Soft, chewy snickerdoodle cookies with nutty brown butter and warm pumpkin spice, coated in cinnamon sugar. The ultimate fall treat that’s quick, easy, and absolutely irresistible.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (100% pumpkin, not pie filling)
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract (pure)
  • 2 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of nutmeg (for coating, optional)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly until butter melts, foams, and crackles. After 5-7 minutes, golden brown specks form and butter smells nutty. Remove from heat immediately and pour into a heatproof bowl. Let cool 15-20 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 wet ingredients: In a large bowl, combine cooled brown butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar. Whisk vigorously for 1 minute until smooth and slightly thickened. Add 1/2 cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract. Whisk until fully combined and silky.
  4. Combine dry ingredients: In a separate medium bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
  5. Combine wet and dry: Gradually add dry ingredients to wet ingredients, folding gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are okay.
  6. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (or freeze 15 minutes if in a rush).
  7. Make coating: In a small bowl, mix 1/4 cup granulated sugar, 1 tablespoon ground cinnamon, and a pinch of nutmeg.
  8. Scoop and coat: Use a 1.5-tablespoon cookie scoop to portion dough. Roll each scoop in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft and puffy. Do not overbake.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not skip chilling the dough—it prevents cookies from spreading too thin. Watch brown butter carefully; it goes from perfect to burnt in seconds. For best texture, slightly underbake cookies and let them set on the hot baking sheet. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or freeze dough balls for baking later.

Nutrition

Keywords: brown butter pumpkin snickerdoodle cookies, pumpkin snickerdoodles, fall cookies, pumpkin cookies, snickerdoodle recipe, brown butter cookies

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