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Brown Butter Pumpkin Snickerdoodle Cookies – Easy Fall Dessert Recipe

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These Brown Butter Pumpkin Snickerdoodle Cookies combine the nutty richness of browned butter with the warm spices of pumpkin and cinnamon. They are soft, fragrant, and perfect for fall baking, with a classic snickerdoodle tang from cream of tartar.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1/2 cup (120g) pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet over medium heat. Stir constantly for 5-7 minutes until it foams, turns golden, and develops brown specks. Remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Make cinnamon-sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 2 teaspoons cinnamon. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together cooled browned butter, 1 cup granulated sugar, and 1/2 cup brown sugar until smooth. Add pumpkin puree, egg, and vanilla extract. Whisk until fully combined.
  5. Combine dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. Form the dough: Gradually add dry ingredients to wet mixture, stirring with a wooden spoon until just combined. Do not overmix. Dough should be soft and slightly sticky.
  7. Scoop and coat: Using a 1.5-tablespoon cookie scoop, portion dough into balls. Roll each ball between palms to smooth, then coat in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers should still be soft and puffy.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For thicker cookies, chill dough for 30 minutes before baking. Pat pumpkin puree dry with paper towels to remove excess moisture. Use a light-colored pan for browning butter to monitor color change. Do not overmix dough to keep cookies tender.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, dessert, easy

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