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Perfect Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These Perfect Brown Butter Pumpkin Snickerdoodle Cookies combine nutty brown butter with real pumpkin puree for a soft, tender cookie with crisp edges and a classic cinnamon-sugar crunch. They stay fresh for days and are perfect for fall baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin puree (100% pure, not pie filling)
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger (optional)
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • For the coating: ¼ cup granulated sugar + 1 ½ teaspoons cinnamon

Instructions

  1. Brown the butter: Cut the butter into pieces and add to a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and then turns a deep amber color with brown specks and a nutty aroma. Remove from heat immediately and pour into a heatproof bowl, including all brown bits. Let cool for 10-15 minutes until warm but not hot.
  2. Mix the wet ingredients: In a large bowl, combine the cooled brown butter, ¾ cup granulated sugar, and packed brown sugar. Whisk vigorously for about 1 minute until the mixture looks like wet sand. Add the pumpkin puree, egg, and vanilla extract. Whisk until smooth and fully combined.
  3. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and ground ginger until no lumps remain.
  4. Fold the dry into the wet: Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula after each addition. Stop as soon as 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 30 minutes, or up to 24 hours.
  6. Preheat and prepare: About 10 minutes before baking, preheat the 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 1 ½ teaspoons cinnamon until evenly combined.
  8. Scoop and roll: Use a cookie scoop (about 1.5 tablespoons) to portion the chilled dough into balls. Roll each ball between your palms until smooth, then roll generously in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake one sheet at a time for 10-12 minutes. The cookies should look puffed, slightly cracked on top, with edges set but centers still soft and slightly underdone.
  10. Cool properly: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Watch the brown butter carefully; the line between browned and burnt is about 15 seconds. Do not skip chilling the dough—it prevents flat cookies. For best results, bake one sheet at a time. Cookies continue baking on the hot sheet after removal.

Nutrition

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

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