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Brown Butter Pumpkin Snickerdoodle Cookies

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These brown butter pumpkin snickerdoodle cookies are chewy, soft, and packed with cozy fall flavors. The nutty richness of browned butter and the warmth of pumpkin spice make them an irresistible treat for autumn baking.

Ingredients

Scale
  • 1 cup (227g) unsalted butter (for browning)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk (room temperature)
  • 2 teaspoons pure vanilla extract
  • 2 2/3 cups (335g) all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the Cinnamon-Sugar Coating:
  • 1/3 cup (67g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Place the butter in a medium, light-colored saucepan over medium heat. Stir continuously as it melts, foams, and turns golden brown with a nutty aroma (about 5-8 minutes). Remove from heat once brown bits form and pour into a mixing bowl to cool slightly.
  2. To the slightly cooled brown butter, add the granulated sugar and brown sugar. Beat until combined (about 1 minute on medium speed). Add pumpkin puree, egg yolk, and vanilla extract. Mix until smooth and creamy, scraping down the sides as needed.
  3. In a separate bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand just until no dry streaks remain. Do not overmix.
  5. Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 24 hours) to prevent spreading and intensify flavors.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. In a small bowl, combine the granulated sugar and cinnamon for the coating. Stir well.
  8. Use a 1.5-tablespoon cookie scoop (or heaping tablespoon) to portion the dough. Roll each ball in your hands, then coat generously with the cinnamon-sugar mixture. Place 2 inches apart on prepared baking sheets.
  9. Bake one sheet at a time for 10-12 minutes, or until cookies are puffed, set around the edges, and just slightly soft in the middle.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy slightly warm or at room temperature.

Notes

For best results, use pure pumpkin puree (not pumpkin pie filling). Browning the butter adds a deep, nutty flavor—don’t skip this step! Chill the dough for at least 30 minutes to prevent spreading. For gluten-free cookies, substitute a 1:1 gluten-free flour blend. Cookies taste even better on day two as the spices settle in. Store in an airtight container for up to 4 days or freeze for longer storage.

Nutrition

Keywords: pumpkin snickerdoodle cookies, brown butter cookies, fall baking, pumpkin spice, easy cookies, chewy cookies, autumn dessert, holiday cookies

Find it online: https://hungermind.com/brown-butter-pumpkin-snickerdoodle-cookies-easy-fall-baking-recipe/