Print

Perfect Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft and chewy snickerdoodles feature nutty brown butter and pumpkin, creating a warm, spiced fall cookie with a classic crackly cinnamon-sugar top. They’re quick to make with simple ingredients and are perfect for holiday gatherings or cozy baking sessions.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon, divided
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • For the coating: ¼ cup granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a large skillet or saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon. The butter will melt, foam, then sizzle. After about 4-5 minutes, golden brown specks will form at the bottom and the butter will smell nutty. Remove from heat immediately and pour into a large mixing bowl, scraping all brown specks into the bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: To the cooled brown butter, add 1 cup granulated sugar and ½ cup packed light brown sugar. Whisk until combined (it will look grainy). Add ½ cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract. Whisk until smooth and glossy.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves until evenly distributed.
  4. Combine wet and dry: Add the dry ingredients to the wet ingredients in two additions, mixing gently with a rubber spatula or wooden spoon after each addition. Mix just until no streaks of flour remain. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 20 minutes. This step is non-negotiable for proper texture.
  6. Preheat the oven: While the dough chills, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Make the coating: In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons cinnamon.
  8. Shape the cookies: Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each portion into a smooth ball between your palms. Roll each ball in the cinnamon-sugar mixture until fully coated, then place on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until edges are set and tops are crackled and slightly puffed. Centers will look soft and slightly underdone. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes. Rotate pans halfway through for even baking.
  10. Cool: Let cookies cool on baking sheets for 5 minutes (residual heat finishes setting the centers). Then transfer to a wire rack to cool completely.

Notes

Brown butter is key—watch it carefully as it goes from browned to burnt in about 30 seconds. Chill the dough for at least 20 minutes to prevent spreading. For best flavor, let cookies cool completely before serving; they taste even better the next day. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, fall cookies, cinnamon sugar, easy cookie recipe, Thanksgiving dessert

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