Description
Brown Butter Pumpkin Snickerdoodle Cookies are a warm, cozy, and irresistible fall treat that combines the classic snickerdoodle flavor with the richness of brown butter and the comforting taste of pumpkin. These soft, chewy cookies are spiced just right with cinnamon and a hint of nutmeg, and then rolled in a cinnamon-sugar coating for a perfect touch of sweetness. The brown butter adds a depth of flavor, making these cookies stand out from the traditional snickerdoodle. Whether you’re baking for a holiday gathering or just craving a fall-inspired treat, these cookies are sure to become a favorite.
Ingredients
For the Brown Butter:
-
1 cup (2 sticks) unsalted butter
For the Cookies:
-
1 cup canned pumpkin puree (not pumpkin pie filling)
-
1 and 1/4 cups granulated sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
2 and 1/2 cups all-purpose flour
-
1 teaspoon cream of tartar
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground ginger
-
1/4 teaspoon ground cloves
For the Cinnamon-Sugar Coating:
-
1/4 cup granulated sugar
-
1 tablespoon ground cinnamon
Instructions
-
Brown the Butter:
-
In a saucepan, melt the butter over medium heat, stirring frequently. Continue cooking until the butter starts to brown and releases a nutty aroma, about 5-7 minutes. Keep an eye on it to prevent burning.
-
Once browned, remove the butter from heat and let it cool slightly.
-
-
Make the Cookie Dough:
-
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
-
In a large bowl, whisk together the granulated sugar, pumpkin puree, and egg until smooth and well-combined.
-
Stir in the vanilla extract and browned butter, mixing until fully incorporated.
-
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
-
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. The dough will be slightly sticky.
-
-
Chill the Dough:
-
For best results, refrigerate the dough for at least 30 minutes to an hour to help the cookies hold their shape while baking.
-
-
Roll the Cookies:
-
In a small bowl, combine the cinnamon and sugar for the coating.
-
Scoop tablespoon-sized portions of the chilled dough and roll each into a ball. Roll the dough balls in the cinnamon-sugar mixture to coat evenly.
-
-
Bake:
-
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
-
Bake for 10-12 minutes, or until the cookies are golden around the edges and set in the center.
-
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
-
-
Serve and Enjoy:
-
Enjoy these delicious Brown Butter Pumpkin Snickerdoodle Cookies with a warm drink, or store them in an airtight container to enjoy throughout the week.
-
Notes
-
Brown Butter Tip: Brown butter adds a rich, nutty flavor to the cookies, but be sure to let it cool slightly before adding it to the dough to avoid cooking the egg.
-
Storage: These cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.
-
Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which has added spices and sugar.
-
Dough Consistency: If the dough is too sticky to roll, chill it for a longer period or add a little extra flour until it’s manageable.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Fall Treats
Keywords: Brown Butter Cookies, Pumpkin Snickerdoodle, Fall Cookies, Snickerdoodle with Pumpkin, Brown Butter Pumpkin Cookies, Pumpkin Spice Cookies, Cozy Cookies