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Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Brown Butter Pumpkin Snickerdoodle Cookies Recipe
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Experience the perfect fall cookie with these Brown Butter Pumpkin Snickerdoodle Cookies. Soft, chewy, and bursting with warm spices and rich browned butter flavor, they combine the classic cinnamon sugar coating with moist pumpkin puree for a cozy treat that’s ideal for the autumn season and beyond.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (for browning)
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 3/4 cups all-purpose flour (or gluten-free baking flour for gluten-free version)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt

Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Brown the Butter: Start by melting unsalted butter over medium heat, stirring frequently until the milk solids turn golden brown and release a nutty aroma. Remove from heat and allow to cool slightly while preparing the other ingredients.
  2. Mix Wet Ingredients: In a large bowl, whisk together the brown butter, granulated sugar, brown sugar, and pumpkin puree until smooth and creamy. Then, add the vanilla extract and mix well to combine.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, ground cinnamon, baking soda, cream of tartar, and salt. This ensures even distribution and prevents lumps.
  4. Bring Wet and Dry Together: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix to keep the cookies tender and chewy.
  5. Prepare Cinnamon Sugar Coating: Mix granulated sugar and cinnamon in a small bowl. Using a cookie scoop or spoon, form dough balls, then roll each ball in the cinnamon sugar to coat thoroughly.
  6. Bake: Arrange the coated dough balls on a parchment-lined baking sheet, spacing them apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until edges are set and tops crack slightly, then remove and let cool before enjoying the fluffy, flavorful cookies.

Notes

  • Brown Butter Patience: Keep stirring the butter while browning to avoid burning and to achieve a beautiful nutty color.
  • Measure Flour Correctly: Spoon and level flour for accuracy to prevent dry, dense cookies.
  • Don’t Overmix: Combine ingredients until just incorporated to keep the texture soft and chewy.
  • Chill Dough if Needed: If your dough feels too soft, a quick 30-minute chill helps maintain shape during baking.
  • Use Fresh Spices: Freshly ground cinnamon and spices yield a much brighter and fresher flavor profile.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, fall cookies, soft chewy cookies, pumpkin spice, autumn dessert, gluten-free cookies

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