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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These cozy brown butter pumpkin snickerdoodle cookies are soft, pillowy, and full of nutty richness from browned butter, with a crackly cinnamon sugar coating. Perfect for fall baking, they come together in about 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar (plus 1/4 cup for rolling)
  • 1/2 cup light brown sugar, packed
  • 1/2 cup pumpkin puree (blotted dry)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (for dough) + 2 tablespoons (for rolling)
  • 1/4 teaspoon freshly grated nutmeg

Instructions

  1. Brown the butter: Cut butter into pieces and melt in a light-colored saucepan over medium heat, stirring constantly. It will foam, then subside, and brown specks will form. When it smells nutty and turns amber (about 5-7 minutes), remove from heat and pour into a heatproof bowl. Cool for 10 minutes.
  2. Mix wet ingredients: In a medium bowl, whisk together cooled brown butter, 1 cup granulated sugar, and brown sugar until combined. Add egg, vanilla, and blotted pumpkin puree. Whisk until smooth and glossy.
  3. Combine dry ingredients: In a large bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, 1 teaspoon cinnamon, and nutmeg.
  4. Bring together: Pour wet mixture into dry mixture. Fold gently with a wooden spoon until just combined (a few streaks of flour are fine). Dough will be soft and slightly sticky.
  5. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix remaining 2 tablespoons cinnamon with 1/4 cup granulated sugar for rolling.
  6. Shape and coat: Using a cookie scoop or spoon, portion rounded tablespoons of dough. Roll into smooth balls, then roll generously in cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
  7. Bake: Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed, set at edges, and slightly soft in center.
  8. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack. Tops will crack as they cool.

Notes

Blot pumpkin puree with paper towels to remove excess moisture. Watch butter closely to avoid burning. If dough is too soft, chill for 20 minutes. Bake one test cookie first to check spread. Store in airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or dough balls for up to 3 months.

Nutrition

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

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