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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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Soft, tender pumpkin cookies with nutty brown butter and a crackly cinnamon-sugar coating. The perfect fall dessert that’s easy to make and impossible to resist.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 cups all-purpose flour
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon (for dough)
  • ¼ cup granulated sugar (for coating)
  • 2 tablespoons cinnamon (for coating)

Instructions

  1. Brown the butter: Add butter to a light-colored skillet or saucepan over medium heat. Stir constantly until butter melts, foams, and turns golden with brown specks (about 5-7 minutes). Remove from heat and pour into a heat-safe bowl. Let cool for 10-15 minutes until warm but not hot.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, light brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg, and vanilla extract. Whisk until fully combined and glossy.
  4. Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, cream of tartar, salt, pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Fold together: Gradually add dry ingredients to wet mixture, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix. Dough will be soft and slightly sticky.
  6. Chill dough: Cover bowl and refrigerate for at least 30 minutes (1 hour is better).
  7. Make cinnamon-sugar coating: In a small bowl, mix together ¼ cup granulated sugar and 2 tablespoons cinnamon.
  8. Scoop and roll: Use a 1.5-tablespoon cookie scoop to portion dough. Roll each portion into a ball, then roll generously in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops look slightly crackled. Centers will still be soft. 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. They are fragile when warm.

Notes

Don’t skip chilling the dough—it prevents spreading. Brown butter can burn quickly, so watch carefully. For best results, use 100% pure pumpkin puree (not pumpkin pie filling). Cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

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

Find it online: https://spoonmira.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies/