Description
These Brown Butter Pumpkin Snickerdoodle Cookies combine the classic warm spices of snickerdoodles with the rich, autumnal flavor of pumpkin puree and nutty brown butter. The cookies are soft and chewy with a lightly crisp edge, coated in a cinnamon sugar mixture for a delicious finishing touch, perfect for fall or any cozy occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the butter while swirling occasionally. Continue cooking until it foams and turns a golden brown color with a nutty aroma, about 5-7 minutes. Remove from heat and let it cool to room temperature.
- Mix sugars and butter: In a large mixing bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix thoroughly until well combined.
- Add pumpkin and egg yolk: Stir in the pumpkin puree, egg yolk, and vanilla extract until the mixture is smooth.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing to keep cookies tender.
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes to firm up, making it easier to handle and shape.
- Prepare for baking: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make cinnamon sugar coating: In a small bowl, mix together the granulated sugar and ground cinnamon for rolling the cookies.
- Shape and coat cookies: Scoop about 1.5 tablespoons of dough and roll into balls. Roll each dough ball in the cinnamon sugar mixture, coating them completely.
- Arrange on baking sheet: Place the coated dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake: Bake for 10-12 minutes, until edges are lightly golden. The centers may look slightly underdone but will firm up as they cool.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Be sure to let the browned butter cool before mixing it with sugar to avoid melting the sugar too much.
- Chilling the dough helps prevent excessive spreading during baking and makes the dough easier to handle.
- The cookies may look slightly soft in the center when taken out of the oven; they will firm up as they cool.
- You can substitute pumpkin puree with an equal amount of applesauce if desired, but pumpkin adds signature flavor and moisture.
- For best results, use fresh spices to ensure the most vibrant flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
