Print

Perfect Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
Print Recipe

Soft and chewy snickerdoodle cookies with nutty brown butter and real pumpkin flavor, coated in cinnamon-sugar. A fall favorite that’s simple to make and impossible to resist.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup pumpkin puree (100% pure pumpkin)
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of nutmeg (for coating, optional)

Instructions

  1. Brown the butter: Cut butter into pieces and add to a light-colored skillet over medium heat. Stir constantly for 5-7 minutes until it foams, turns golden, then amber with brown specks. Remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.
  3. Cream butter and sugars: In a large bowl, combine cooled brown butter, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed for 2-3 minutes until lighter and fluffy.
  4. Add pumpkin, egg, and vanilla: Mix in pumpkin puree, egg, and vanilla extract until just combined. The mixture may look separated at first; keep mixing until smooth and thick.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until no streaks of flour remain. Dough will be soft and slightly sticky.
  6. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (20 minutes minimum).
  7. Preheat and prepare: Preheat oven to 350°F. Line two baking sheets with parchment paper.
  8. Make coating: In a small bowl, whisk together ¼ cup sugar, 1 tablespoon cinnamon, and a pinch of nutmeg.
  9. Scoop and roll: Use a 1.5-tablespoon cookie scoop to portion dough. Roll each ball smooth, then coat in cinnamon-sugar mixture. Place on prepared baking sheets 2 inches apart.
  10. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed, slightly cracked on top, with set edges and soft centers.
  11. 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 30 minutes to prevent spreading. Pat pumpkin puree dry if watery. Rotate baking sheet halfway through for even baking. Store in airtight container at room temperature for up to 4 days; freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall baking, cinnamon sugar, soft and chewy

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