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Lightened-Up Brown Butter Pumpkin Snickerdoodle Cookies

Lightened-Up Brown Butter Pumpkin Snickerdoodle Cookies - featured image
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These soft, spiced cookies combine nutty brown butter with pumpkin and cinnamon for a lightened-up fall treat that comes together in just 30 minutes.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup pumpkin puree (blotted if watery)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • For the coating: 2 tablespoons coconut sugar (or granulated sugar) mixed with 1 teaspoon cinnamon

Instructions

  1. Brown the butter: Place 1/2 cup butter in a medium saucepan over medium heat. Stir occasionally until it foams and turns deep amber with brown specks (about 3-4 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, coconut sugar, and granulated sugar until smooth. Add pumpkin puree, egg, and vanilla; whisk until glossy and thick.
  3. Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Fold dough: Pour dry ingredients into wet. Use a rubber spatula to fold until just combined (do not overmix). Dough will be soft and slightly sticky. Cover and chill for 15 minutes.
  5. Preheat and prepare: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  6. Make coating: In a small bowl, stir together 2 tablespoons coconut sugar and 1 teaspoon cinnamon.
  7. Scoop and roll: Use a cookie scoop to portion rounded tablespoons of dough. Roll into balls, then coat each in the cinnamon-sugar mixture. Place on prepared baking sheet 2 inches apart.
  8. Bake: Bake for 10-12 minutes, until edges are set and tops look slightly crackled (centers will still be soft). Do not overbake.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not skip browning the butter—it adds nutty depth. Chill the dough for at least 15 minutes to prevent spreading. Blot pumpkin puree if watery. Measure flour correctly by spooning and leveling. Bake one sheet at a time for even results.

Nutrition

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

Find it online: https://novanosh.com/lightened-up-brown-butter-pumpkin-snickerdoodle-cookies-easy-30-min-recipe/