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Best Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These soft, chewy snickerdoodles combine nutty brown butter with pumpkin puree for a moist, crackly-topped cookie that’s perfect for fall. Ready in under 30 minutes, they’re a crowd-pleaser that will change your mind about pumpkin cookies.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 cup granulated sugar (for dough)
  • 1/4 cup granulated sugar (for coating)
  • 1/2 cup packed brown sugar (light or dark)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract (pure)
  • 2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, bubbles, and develops brown specks at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: In a large mixing bowl, combine the cooled brown butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar. Whisk until smooth. Add 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Whisk until fully incorporated and glossy.
  3. Combine the dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon pumpkin pie spice until no lumps remain.
  4. Make the dough: Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or rubber spatula until just combined. Do not overmix. The dough will be soft and slightly sticky. If too sticky, refrigerate for 15 minutes.
  5. Prepare the coating: In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon cinnamon. Set aside.
  6. Shape the cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough. Roll each portion into a ball, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets about 2 inches apart.
  7. Bake: Bake for 10-12 minutes, until edges are set and tops look slightly crackled. Centers should still look soft and puffy. Do not overbake.
  8. Cool: Let cookies rest on the baking sheet for 5 minutes (they are fragile). Then transfer to a wire cooling rack to cool completely. Centers will continue to set as they cool.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tangy flavor and soft texture. For best results, use room temperature egg and measure flour by spooning and leveling. If dough is too sticky, chill for 15-20 minutes. Bake one test cookie first to check spread and texture. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

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

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