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Brown Butter Pumpkin Snickerdoodle Cookies

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These Brown Butter Pumpkin Snickerdoodle Cookies combine nutty brown butter, moist pumpkin puree, and a classic cinnamon-sugar coating for a soft, tender cookie that tastes like fall. Perfectly balanced with warm spices, they’re easy to make and even better on day two.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into tablespoons
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar (for dough)
  • ⅓ cup granulated sugar (for coating)
  • ½ cup 100% pure pumpkin puree
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon (for dough)
  • 1 tablespoon ground cinnamon (for coating)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves

Instructions

  1. Brown the butter: Place cubed butter in a medium saucepan over medium heat. Stir frequently until butter melts, foams, and turns a deep amber color with a nutty aroma (about 5-7 minutes). Immediately pour into a large mixing bowl to stop cooking. Let cool for 10-15 minutes until warm but not hot.
  2. Mix the wet ingredients: Add brown sugar and ½ cup granulated sugar to the browned butter. Whisk vigorously for 1 minute until smooth and thickened. Add pumpkin puree, egg, and vanilla extract. Whisk until fully combined and glossy.
  3. Combine the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, 1½ teaspoons cinnamon, nutmeg, and cloves until no clumps 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 the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  6. Preheat and prepare: About 10 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make cinnamon-sugar coating: In a small shallow bowl, whisk together remaining ⅓ cup granulated sugar and 1 tablespoon cinnamon.
  8. Shape and coat cookies: Using a 1.5-tablespoon cookie scoop or two spoons, portion chilled dough into balls. Roll each ball smooth, then coat in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and set around edges but soft in center. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes.
  10. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chilling the dough is essential to prevent spreading. Brown butter can burn quickly; watch carefully. For best texture, slightly underbake cookies. Cookies taste even better on day two. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to maintain softness. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, cinnamon sugar, easy, no mixer

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