Description
Brown Butter Pumpkin Snickerdoodles are soft, chewy cookies that combine nutty browned butter with warm pumpkin and spices for the perfect cozy autumn treat. Featuring a classic cinnamon-sugar coating, these cookies balance sweetness, spice, and a subtle toasty finish that makes them irresistible for fall baking and dessert cravings.
Ingredients
Scale
Main Ingredients
- 1/2 cup (1 stick) unsalted butter, browned
- 3/4 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 1/2 cups all-purpose flour (or gluten-free blend for GF option)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Brown the Butter: Melt the unsalted butter over medium heat in a saucepan, stirring frequently. Watch closely as it foams, then turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.
- Mix Wet Ingredients: In a large bowl, combine the browned butter, granulated sugar, brown sugar, pumpkin puree, and vanilla extract. Beat or whisk until smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cinnamon, pumpkin pie spice, and salt to evenly distribute the spices.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to firm up and develop flavors.
- Shape and Coat: Preheat the oven to 350°F (175°C). Roll the chilled dough into small balls, then gently coat each ball in the cinnamon-sugar mixture.
- Bake: Place the coated dough balls evenly spaced on a parchment-lined baking sheet. Bake for 10–12 minutes until edges are set but centers remain soft. Cookies will firm up as they cool.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use room temperature ingredients to ensure smooth, even blending.
- Chill the dough to prevent spreading and improve texture.
- Watch butter carefully when browning to avoid burning; stir constantly.
- Measure flour properly by spooning into the measuring cup and leveling off to avoid dry cookies.
- Allow cookies to cool completely before storing to maintain texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: brown butter cookies, pumpkin snickerdoodles, fall cookies, pumpkin spice cookies, autumn dessert
