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Easy Brown Butter Pumpkin Snickerdoodle Cookies Recipe

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These brown butter pumpkin snickerdoodle cookies are soft, chewy, and packed with warm fall flavors. The brown butter adds a nutty richness that perfectly balances the pumpkin, making them a crowd-pleaser even for pumpkin skeptics.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut the butter into tablespoon-sized pieces and add to a light-colored skillet or saucepan over medium heat. Stir constantly. The butter will melt, foam, then sizzle. After 5-7 minutes, brown specks will form and the butter will smell nutty. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Whisk until smooth and glossy. Add the egg, vanilla extract, and pumpkin puree. Whisk until fully incorporated.
  3. Mix the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice until evenly distributed.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Make the cinnamon sugar coating: In a small shallow bowl, whisk together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.
  7. Shape the cookies: Using a cookie scoop or spoon, portion out about 1.5 tablespoons of dough. Roll into a ball. Drop into the cinnamon sugar mixture and roll to coat evenly. Place on prepared baking sheet, spacing about 2 inches apart. Repeat for remaining dough (about 24 cookies).
  8. Bake for 10-12 minutes, until edges are set and tops look slightly crackled. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, use canned pumpkin puree (not pumpkin pie filling). Let brown butter cool for 10 minutes before mixing. For thicker cookies, chill dough balls for 30 minutes before baking. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months.

Nutrition

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

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