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Perfect Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These soft, chewy snickerdoodle cookies combine nutty brown butter with pumpkin and warm spices for the ultimate fall treat. Quick to make with simple ingredients, they’re perfect for cookie swaps, potlucks, and holiday gatherings.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract (pure)
  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of nutmeg (optional, for coating)

Instructions

  1. Brown the butter: Cut 1 cup butter into pieces and place in a medium saucepan over medium heat. Stir constantly with a rubber spatula. The butter will melt, foam, then turn a deep amber color with brown specks and a nutty aroma (about 5-7 minutes). Immediately pour into a heatproof bowl to stop cooking. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix wet ingredients: In a large bowl, whisk cooled brown butter with 1 cup granulated sugar and 1/2 cup brown sugar until smooth. Add 1/2 cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla. Whisk until combined and glossy.
  4. Whisk dry ingredients: In a separate bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, and 1/2 teaspoon salt until no lumps remain.
  5. Combine wet and dry: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (do not overmix). Dough will be soft and slightly sticky.
  6. Chill dough: Cover bowl and refrigerate for 20-30 minutes.
  7. Make coating: In a small bowl, mix 1/4 cup sugar, 1 tablespoon cinnamon, and a pinch of nutmeg.
  8. Scoop and roll: Using a 1.5-tablespoon cookie scoop, portion dough into balls. Roll each ball between palms until smooth, then coat completely in cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
  9. Bake for 10-12 minutes. Edges should be set and slightly golden; centers will look soft and puffy.
  10. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the brown butter carefully—it can go from perfect to burnt in 15 seconds. Chill the dough for at least 20 minutes to prevent spreading. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter and a flax egg. Cookies keep in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake directly from frozen (add 2-3 minutes).

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, Thanksgiving, cookie swap, easy, quick

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