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Perfect Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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Soft, tender pumpkin snickerdoodle cookies with nutty brown butter and a classic cinnamon-sugar coating. Ready in about 30 minutes with no chilling required.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ⅓ cup (80g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place butter in a medium saucepan over medium heat. Stir occasionally until melted, foamy, and golden brown specks appear (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl to stop cooking.
  2. Cool the brown butter for 5-10 minutes until warm but not hot.
  3. In a large mixing bowl, whisk together cooled brown butter, ½ cup granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg, and vanilla; whisk until fully combined and glossy.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. In a small bowl, stir together ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  8. Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball in cinnamon-sugar mixture until fully coated. Place 2 inches apart on prepared baking sheets.
  9. Bake for 10-12 minutes, until edges are set and tops look slightly cracked and puffy. Centers should still look soft.
  10. Let cookies rest on baking sheet for 3-4 minutes, then transfer to a wire cooling rack to cool completely. Optionally, sprinkle extra cinnamon-sugar on top while warm.

Notes

Don’t skip browning the butter—it adds a nutty, caramelized depth. Measure flour by spooning and leveling. Use room temperature ingredients. Check bake time starting at 10 minutes. For softer cookies, store with a slice of bread in an airtight container.

Nutrition

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

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