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Easy Brown Butter Pumpkin Snickerdoodle Cookies

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Soft, pillowy snickerdoodle cookies with brown butter and pumpkin, coated in cinnamon sugar. The perfect fall treat that tastes like a hug in edible form.

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 (100% pure pumpkin)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • For the coating: 1/4 cup (50g) granulated sugar and 2 tablespoons ground cinnamon

Instructions

  1. Brown the butter: Cut butter into tablespoons and add to a light-colored saucepan over medium heat. Stir constantly with a rubber spatula. After 5-7 minutes, the butter will foam, then the foam will subside, and tiny golden brown specks will form. When it smells nutty and is amber-colored, remove from heat immediately. Pour into a heatproof bowl and let cool for 15-20 minutes.
  2. Mix the wet ingredients: Once brown butter is cool (warm but not hot), add granulated sugar and brown sugar. Beat with a mixer on medium speed for 2-3 minutes until lighter and fluffy. Add pumpkin puree, egg, and vanilla extract. Mix on low until just combined.
  3. Combine the dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Bring it together: Gradually add dry ingredients to wet mixture, mixing on low speed. Stop as soon as flour disappears. Dough will be soft and slightly sticky.
  5. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Make the coating: In a small bowl, mix 1/4 cup granulated sugar and 2 tablespoons cinnamon.
  8. Shape and coat: Using a cookie scoop or spoon, portion dough into 1.5-tablespoon balls (about 25g each). Roll each ball smooth, then roll generously in cinnamon-sugar mixture. Place on prepared baking sheets about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed and slightly cracked on top, with edges just starting to set. Centers will look soft and underdone.
  10. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is non-negotiable for thick, soft cookies. Brown butter can burn quickly—watch it carefully. For best results, use room temperature egg and pumpkin puree. Cookies taste even better on day two.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, autumn, easy, soft, cinnamon sugar

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