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Brown Butter Pumpkin Snickerdoodle Cookies

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Soft, chewy snickerdoodle cookies with nutty brown butter and pumpkin, coated in cinnamon sugar. Ready in 25 minutes, they’re a perfect fall treat that’s both quick and impressive.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/3 cup (80g) pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (188g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place the 1/2 cup of unsalted butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will start to foam, then the foam will subside, and you’ll see golden brown specks forming at the bottom. This takes about 5-7 minutes. Once it smells nutty and toasty, remove it from the heat immediately and pour it into a heatproof bowl to stop the cooking process. Let it cool for 10 minutes.
  2. Preheat and prep: While the butter is cooling, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  3. Mix the wet ingredients: In a large mixing bowl, whisk together the cooled brown butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar until smooth and well combined. Add the 1/3 cup pumpkin puree, 1 large egg yolk, and 1 teaspoon vanilla extract. Whisk again until everything is fully incorporated and the mixture is smooth.
  4. Combine the dry ingredients: In a separate medium mixing bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula just until no streaks of flour remain. Do not overmix! The dough will be soft and slightly sticky.
  6. Make the coating: In a small bowl, stir together the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
  7. Shape the cookies: Using a cookie scoop or a tablespoon, scoop out about 1.5 tablespoons of dough. Roll it into a ball between your palms. Drop the dough ball into the cinnamon-sugar mixture and roll it around to coat completely. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look soft and slightly underdone. For softer, chewier cookies, bake for 10 minutes. For slightly crispier cookies, go for 12 minutes.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack to cool completely.

Notes

Don’t rush the brown butter; watch for the color change and nutty aroma. Use room temperature ingredients for best results. If dough is too sticky, chill for 15-20 minutes. Use a light-colored baking sheet to prevent burning. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use high-quality vegan butter. Cookies taste even better the next day.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, easy, 25-minute recipe

Find it online: https://forkmila.com/brown-butter-pumpkin-snickerdoodle-cookies-easy-25-min-recipe/