Print

Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft and pillowy pumpkin snickerdoodle cookies feature nutty brown butter and a warm cinnamon-sugar coating, making them the perfect fall treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1 cup granulated sugar, divided
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt, plus a pinch for the coating
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons cinnamon (for coating)

Instructions

  1. Brown the butter: Place butter pieces in a light-colored saucepan over medium heat. Stir constantly until melted, foamy, and amber with brown specks (5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Prep workspace: Line baking sheets with parchment paper or silicone mats. Preheat oven to 350°F (175°C). Ensure egg is at room temperature.
  3. Mix wet ingredients: In a large bowl, combine cooled brown butter with ¾ cup granulated sugar. Beat with an electric mixer on medium speed until well combined (about 1 minute). Add pumpkin puree, egg, and vanilla extract. Beat until smooth and creamy.
  4. Combine dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice until no lumps remain.
  5. Bring together: Gradually add dry ingredients to wet mixture, mixing on low speed or stirring with a spatula until just combined. Dough will be soft and slightly sticky.
  6. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Make coating: In a small shallow bowl, mix remaining ¼ cup granulated sugar, 2 tablespoons cinnamon, and a pinch of salt.
  8. Shape and coat: Using a cookie scoop or hands, roll chilled dough into 1.5-tablespoon balls (about 1.5 inches in diameter). Roll each ball in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers will still look soft and puffy. Do not overbake.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Brown butter can burn quickly; watch carefully and remove from heat when amber. For best texture, measure flour correctly by spooning and leveling. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle, brown butter cookies, fall cookies, pumpkin cookies, snickerdoodle recipe

Find it online: https://zorbmeal.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies-2/