Print

Best Brown Butter Pumpkin Snickerdoodle Cookies Recipe

brown butter pumpkin snickerdoodle cookies - featured image
Print Recipe

These brown butter pumpkin snickerdoodle cookies are soft in the middle with a slight chew at the edges, coated in cinnamon sugar. The brown butter adds a deep, nutty warmth that transforms a classic fall cookie into something irresistible.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut the butter into tablespoon-sized pieces and add to a light-colored saucepan over medium heat. Stir constantly. After about 5 minutes, the butter will foam and turn golden. Once brown specks form and a nutty aroma appears, remove from heat immediately. Pour into a heatproof bowl, scraping all brown bits. Let cool for 10 minutes.
  2. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg, and vanilla extract. Whisk until fully combined and slightly glossy.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until no clumps remain.
  4. Bring it together: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined. The dough will be soft and slightly sticky.
  5. Prepare the coating: In a small shallow bowl, mix together 1/4 cup granulated sugar and 1 tablespoon cinnamon.
  6. Shape and coat: Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll into balls, then coat generously in the cinnamon sugar mixture. Place on a parchment-lined baking sheet, spacing 2 inches apart.
  7. Bake: Preheat oven to 350°F (175°C). Bake one sheet at a time for 10-12 minutes. Edges should be set and slightly golden, centers soft and puffy. Remove from oven and let rest on baking sheet for 5 minutes, then transfer to a cooling rack.
  8. Cool and enjoy: Let cookies cool completely on the rack before storing. Texture improves as they cool.

Notes

Don’t overbrown the butter; remove from heat as soon as brown specks appear. Measure flour correctly by spooning and leveling. Let cookies rest on baking sheet for 5 minutes after baking. For best flavor, enjoy the next day as the brown butter flavor deepens. Store in an airtight container at room temperature for up to 5 days with a slice of bread to keep soft. Freeze for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, cinnamon, easy, no chill

Find it online: https://jollyfork.com/best-brown-butter-pumpkin-snickerdoodle-cookies-recipe/