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Best Brown Butter Pumpkin Snickerdoodle Cookies

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These brown butter pumpkin snickerdoodles are chewy, spiced, and nutty with a crackly cinnamon-sugar coating. They’re the perfect fall cookie that’s quick to make and absolutely irresistible.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 ½ cups (300g) granulated sugar, divided
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120g) pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly until melted, foamy, and golden brown specks appear (about 5-7 minutes). Remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes until warm but not hot.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. Cream butter and sugars: In a stand mixer with paddle attachment, combine cooled brown butter, 1 cup granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until smooth and fluffy. Scrape bowl.
  4. Add wet ingredients: Add pumpkin puree, egg, and vanilla extract. Beat on medium speed until combined (about 1 minute). Mixture may look curdled—this is normal. Scrape bowl.
  5. Combine wet and dry: With mixer on low, gradually add dry ingredients. Mix just until flour disappears (about 30 seconds). Fold gently with a spatula until fully combined. Do not overmix.
  6. Prepare coating: In a small shallow bowl, whisk together ¼ cup granulated sugar and 1 ½ tablespoons cinnamon.
  7. Shape and coat: Using a medium cookie scoop (1.5 tablespoons), portion dough and roll into smooth balls. Roll each ball in cinnamon-sugar mixture to coat completely. Place on parchment-lined baking sheets, spacing 2 inches apart.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 10-12 minutes, rotating sheet halfway through. Cookies should look puffy, cracked, and slightly underdone in center. Edges should be set and lightly golden.
  9. Cool: Let cookies cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Makes about 28-30 cookies.

Notes

Don’t overbake—cookies should look underdone when removed from oven. Chill dough for 15-20 minutes if too sticky. Cookies taste even better the next day. For best results, use 100% pure pumpkin puree, not pumpkin pie filling.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, fall cookies, cinnamon sugar, chewy cookies, easy recipe

Find it online: https://evabakery.com/best-brown-butter-pumpkin-snickerdoodle-cookies/