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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These Cozy Brown Butter Pumpkin Snickerdoodle Cookies combine nutty brown butter, warm pumpkin, and a cinnamon-sugar coating for a soft, chewy fall treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Melt completely, stirring occasionally. Continue cooking until butter turns golden amber and smells nutty, about 5-7 minutes. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Mix wet ingredients: In a large bowl, combine cooled brown butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar. Beat with an electric mixer on medium speed for 2 minutes until smooth. Add 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Mix on low until combined and smooth.
  3. Combine dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
  4. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low or folding with a spatula until just combined. Dough will be soft and slightly sticky.
  5. Prepare coating: In a small bowl, stir together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
  6. Shape and coat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  7. Bake: Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers will still be soft. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter carefully to avoid burning. Use room temperature ingredients for best results. Do not overmix the dough. Let cookies cool on baking sheet for 5 minutes before transferring. Cookies keep in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, pumpkin spice, easy, no chill

Find it online: https://lucastable.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies/