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Crispy Brown Butter Pumpkin Snickerdoodle Cookies

Crispy Brown Butter Pumpkin Snickerdoodle Cookies - featured image
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These cookies combine the nutty depth of browned butter with warm pumpkin spices and a classic cinnamon-sugar coating, resulting in crisp edges and a soft, chewy center.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (100g) granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Melt butter in a heavy-bottomed saucepan over medium heat. Stir constantly until it foams, turns golden, and develops brown specks with a nutty aroma (about 5-7 minutes).
  2. Immediately pour the browned butter into a heat-proof bowl to stop cooking. Let it cool until lukewarm.
  3. In a large bowl, whisk the cooled brown butter with 1 cup granulated sugar until combined.
  4. Add the pumpkin puree to the butter mixture and mix until smooth.
  5. In a separate medium bowl, whisk together the flour, baking soda, 1 tablespoon cinnamon, nutmeg, ginger, and salt.
  6. Gradually add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
  7. Cover the bowl and refrigerate the dough for at least 2 hours (or overnight) to prevent spreading.
  8. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. In a small bowl, mix 1/2 cup sugar and 1 teaspoon cinnamon for the coating.
  10. Scoop dough into balls (approx. 1.5 tablespoons each) and roll them in the cinnamon sugar mixture until fully coated.
  11. Place cookies on baking sheets, spacing them 2 inches apart.
  12. Bake for 12-14 minutes, or until edges are set and lightly golden but centers still look soft.
  13. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure the browned butter is lukewarm before mixing with sugar to prevent greasy cookies. Chilling the dough is critical to prevent spreading. Canned pumpkin puree is recommended over fresh for better texture due to lower moisture content. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use high-quality vegan butter.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, fall baking, autumn dessert, cinnamon sugar cookies, pumpkin spice

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