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Perfect Brown Butter Pumpkin Snickerdoodle Cookies Recipe

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These brown butter pumpkin snickerdoodle cookies combine nutty brown butter, warm pumpkin spice, and a classic cinnamon-sugar coating for a chewy, crackly fall treat that tastes like a caramelized pumpkin pie in cookie form.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) pumpkin purée
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • Pinch of nutmeg (for coating, optional)

Instructions

  1. Brown the butter: Place unsalted butter in a medium saucepan over medium heat. Melt completely, swirling occasionally, until it foams, turns amber, and smells nutty (5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add room temperature egg, vanilla extract, and pumpkin purée. Whisk until fully combined and smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until no lumps remain.
  4. 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.
  5. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 45 minutes (up to 2 hours).
  6. Preheat and prepare: About 10 minutes before dough is done chilling, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  7. Make cinnamon sugar coating: In a small bowl, mix together ¼ cup granulated sugar, 2 teaspoons cinnamon, and pinch of nutmeg.
  8. Shape and coat cookies: Using a 1.5-tablespoon cookie scoop or spoon, portion dough into 1.5-inch balls. Roll each ball between palms to smooth, then roll generously in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake one sheet at a time in center of oven for 10-12 minutes, until puffed, slightly cracked on top, and golden brown on edges. Centers will look soft.
  10. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chill dough for at least 45 minutes to prevent spreading. Watch brown butter closely to avoid burning. Use a light-colored saucepan to see color change. Let cookies cool on baking sheet for 5 minutes before moving. For best results, bake one sheet at a time.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, cinnamon sugar, easy, chewy

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