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Cozy Brown Butter Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

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These soft, chewy snickerdoodles combine nutty brown butter with warm pumpkin and a cinnamon-sugar coating for the ultimate fall treat. They’re quick to make, use simple ingredients, and are perfect for cozy baking sessions.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (for dough)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet over medium heat. Stir frequently until it melts, foams, and turns golden with brown specks and a nutty aroma (5-7 minutes). Remove from heat, pour into a heatproof bowl, and let cool 10-15 minutes until warm but not hot.
  2. Mix dry ingredients: In a medium bowl, whisk together 2 ¼ cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ⅛ teaspoon cloves, and ½ teaspoon salt. Set aside.
  3. Cream butter and sugars: In a large bowl, beat cooled browned butter, 1 cup granulated sugar, and ½ cup packed brown sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Add wet ingredients: Beat in the egg and 2 teaspoons vanilla until fully incorporated. Add ½ cup pumpkin puree and mix on low until just combined (mixture may look slightly curdled).
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low until just combined. Use a rubber spatula to scrape down sides. Do not overmix.
  6. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (up to 3 days).
  7. 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.
  8. Make cinnamon sugar coating: In a small bowl, whisk together ¼ cup granulated sugar and 2 tablespoons ground cinnamon.
  9. Scoop and roll: Using a 1.5-tablespoon cookie scoop, portion dough into balls. Roll each ball in cinnamon sugar mixture until fully coated. Place on prepared sheets, spacing 2 inches apart.
  10. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed, slightly cracked on top, and set around edges but soft in center.
  11. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is essential to prevent spreading. Brown butter should be amber with brown specks and a nutty aroma. For softer cookies, bake closer to 10 minutes; for crisper edges, go for 12. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall baking, easy recipe

Find it online: https://prismtaste.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies-easy-fall-recipe/