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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

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These brown butter pumpkin snickerdoodle cookies combine the cozy warmth of pumpkin season with a classic cinnamon-sugar crunch. The nutty brown butter adds deep flavor, while the pumpkin puree keeps the centers soft and tender.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120g) pumpkin puree, blotted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and golden brown specks form (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl to stop cooking. Let cool 10-15 minutes until warm but not hot.
  2. Prep the pumpkin: Measure ½ cup pumpkin puree onto a paper towel-lined plate. Spread slightly and press another paper towel on top to blot excess moisture. Let sit a few minutes.
  3. Mix wet ingredients: In a large bowl, combine cooled brown butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar. Beat with an electric mixer on medium speed for 2-3 minutes until lighter and fluffy. Add blotted pumpkin puree, 1 room-temperature egg, and 1 teaspoon vanilla extract. Beat on low until just combined.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cream of tartar, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low until just combined. No dry streaks should remain. Dough will be soft, slightly sticky, and fragrant.
  6. Make cinnamon sugar coating: In a small shallow bowl, mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon.
  7. Chill dough (optional but recommended): Cover bowl with plastic wrap and refrigerate for 15-20 minutes.
  8. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Shape and coat cookies: Using a 1.5-tablespoon cookie scoop, portion dough. Roll each into a smooth ball, then roll in cinnamon sugar mixture to coat completely. Place on prepared baking sheets, spacing 2 inches apart. Makes about 24 cookies.
  10. Bake one sheet at a time for 10-12 minutes. Cookies will look puffy and slightly cracked on top; edges should be set and lightly golden, centers still soft.
  11. Cool on baking sheet for 3-4 minutes, then transfer to a cooling rack to cool completely.
  12. Repeat with remaining dough, using fresh parchment or cooled baking sheets.

Notes

Blot pumpkin puree well to remove excess moisture. Chill dough for at least 15 minutes to prevent spreading. Watch brown butter carefully to avoid burning. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter sticks (Miyoko’s recommended). For egg-free, use a flax egg.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall baking, cinnamon sugar

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