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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These soft, pillowy pumpkin snickerdoodle cookies feature nutty brown butter and a crackly cinnamon-sugar coating. After 17 tries perfecting the recipe, these cookies capture the cozy warmth of a beloved bakery memory.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 1/2 cup (113g) brown butter, cooled to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree (blotted dry)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut butter into pieces and place in a light-colored skillet or saucepan over medium heat. Stir constantly until butter melts, foams, and turns golden-amber with brown specks (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl. Cool completely to room temperature.
  2. Prep dry ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. Make the dough: In a large mixing bowl, combine cooled brown butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Add pumpkin puree, egg, and vanilla extract. Beat until combined (mixture may look curdled). Scrape down sides of bowl.
  4. Add dry ingredients to wet ingredients in two additions, mixing on low speed after each until just combined. Do not overmix. Dough will be soft and slightly sticky.
  5. Prepare coating: In a small bowl, mix together 1/4 cup granulated sugar and 2 teaspoons cinnamon.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Shape cookies: Using a cookie scoop or two spoons, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll into balls between palms. Roll each ball in cinnamon sugar mixture to coat completely. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly crackled. Centers should still look soft and puffy. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Blot pumpkin puree with paper towels to remove excess moisture for best texture. Brown butter must be completely cooled to room temperature before using. Cream of tartar gives snickerdoodles their signature tangy flavor and soft texture. For gluten-free, use 1:1 gluten-free baking flour blend. For vegan, use vegan butter, flax egg, and plant-based milk if needed. Cookies keep in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

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

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