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Brown Butter Pumpkin Snickerdoodle Cookies Recipe

★★★★★

4.5 from 78 reviews
  • Author: Lila
  • Total Time: 1 hour 30 minutes
  • Yield: 24 servings 1x

Description

These Brown Butter Pumpkin Snickerdoodle Cookies blend the rich, nutty flavor of browned butter with warm autumn spices and pumpkin puree for a soft, chewy treat. Rolled in a cinnamon-sugar coating, these cookies offer a perfect balance of sweetness and spice, ideal for fall gatherings or cozy afternoons.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup pumpkin puree
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Rolling Coating

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Browning the Butter: In a medium saucepan, melt the butter over medium heat until it becomes foamy and turns a golden brown color. This process enhances the nutty flavor of the cookies. Immediately remove from heat and transfer to a mixing bowl to cool slightly.
  2. Mixing Wet Ingredients: Add the granulated sugar and brown sugar to the cooled browned butter and mix until combined. Then incorporate the pumpkin puree, egg yolk, and vanilla extract, beating the mixture until smooth and uniform.
  3. Preparing Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
  4. Combining Ingredients: Gradually add the dry ingredients into the wet ingredients bowl, mixing just until a thick dough forms. Take care not to overmix to maintain the cookies’ tender texture. Cover the dough and chill it in the refrigerator for 30 to 45 minutes to firm up.
  5. Preheating and Preparing Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and easy cleanup. Prepare the rolling mixture by combining the 1/4 cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl.
  6. Shaping and Coating Dough: Scoop tablespoon-sized portions of the chilled dough and roll each ball in the cinnamon-sugar mixture to coat evenly. Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
  7. Baking and Cooling: Bake the cookies in the preheated oven for 9 to 11 minutes, until the edges are set but the centers look slightly underdone, ensuring a chewy texture. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best flavor, brown the butter carefully without burning it; it should smell nutty and look golden, not dark or burnt.
  • Using pumpkin puree adds moisture and subtle pumpkin flavor, but avoid pumpkin pie filling which has added spices and sugars.
  • Chilling the dough helps to prevent spreading and develops flavors.
  • Cookies appear slightly underbaked in the center when taken out; they firm up as they cool for a soft chew.
  • Store cookies in an airtight container for up to 5 days or freeze for longer storage.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Brown Butter Pumpkin Snickerdoodle Cookies, pumpkin cookies, autumn cookies, snickerdoodle, cinnamon sugar cookies, fall baking, soft cookies

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