Description
Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy autumn treats combining the nutty warmth of browned butter with the moist, rich flavor of pumpkin puree. Enhanced by cozy cinnamon and nutmeg spices and finished with a classic snickerdoodle cinnamon sugar crust, these cookies offer a perfect balance of texture and fall-inspired flavor. Ideal for sharing or indulging on a crisp day, they are easy to make with simple pantry ingredients and adaptable for dietary needs.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter (to be browned)
- 3/4 cup pumpkin puree
- 1 cup granulated sugar (plus extra for coating)
- 1/2 cup brown sugar
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (plus extra for coating)
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, swirling frequently. Cook until the butter turns golden brown and gives off a nutty aroma. Remove from heat and allow it to cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, brown sugar, vanilla extract, and pumpkin puree until smooth and creamy, creating the soft base for the dough.
- Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
- Blend Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring gently and just until incorporated to keep the dough tender and avoid overmixing.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix additional granulated sugar with ground cinnamon to create the classic snickerdoodle coating.
- Shape and Coat Cookies: Using a scoop, form dough balls and roll each gently in the cinnamon sugar mixture to coat thoroughly. Place the coated dough balls spaced apart on a lined baking sheet.
- Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until the edges are set but centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Keep a close eye while browning butter to avoid burning and preserve its toasty flavor.
- Do not overmix the dough to prevent tough cookies; combine ingredients just until incorporated.
- If dough feels too sticky, refrigerate for 15-30 minutes to make scooping easier.
- Spoon and level flour measurements to avoid dense cookies.
- Use fresh, high-quality cinnamon and nutmeg for vibrant flavor.
- Canned pumpkin puree is preferred, but fresh pumpkin should be cooked and pureed smooth before use.
- Cream of tartar can be substituted with lemon juice or vinegar, reducing baking soda slightly.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain softness.
- Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months.
- Reheat frozen or stored cookies at 300°F (150°C) for 5-7 minutes or microwave for 10-15 seconds to refresh texture.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: brown butter, pumpkin, snickerdoodle, fall cookies, cinnamon sugar, soft cookies, autumn dessert
