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Ultimate Pumpkin Snickerdoodle Cookies with Easy Brown Butter Icing

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Soft and chewy pumpkin snickerdoodle cookies topped with a nutty brown butter icing. Perfect for fall baking, these cookies are tender, spiced, and absolutely unforgettable.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks), divided (½ cup for icing, ½ cup softened for dough)
  • ½ cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the cinnamon sugar coating: ¼ cup granulated sugar + 1 tablespoon cinnamon
  • For the brown butter icing: ½ cup unsalted butter, 1 ½ cups powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract

Instructions

  1. Brown the butter for the icing: Place ½ cup unsalted butter in a small saucepan over medium heat. Stir frequently until the butter melts, foams, and turns golden with brown specks and a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl to cool to room temperature.
  2. Cream the butter and sugars: In a large mixing bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar and ½ cup packed light brown sugar on medium speed until light and fluffy (2-3 minutes). Scrape down the sides.
  3. Add the wet ingredients: Add 1 large egg, ½ cup pumpkin puree, and 1 teaspoon vanilla extract to the butter-sugar mixture. Beat on low speed until just combined (mixture may look slightly curdled).
  4. Mix the dry ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon cinnamon until evenly combined.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 48 hours).
  7. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Roll in cinnamon sugar: In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon. Scoop chilled dough using a 1.5-tablespoon cookie scoop, roll into balls, then roll in the cinnamon sugar until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake for 10-12 minutes, until edges are set and centers look slightly underdone. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  10. Make the icing: In a medium bowl, whisk together the cooled browned butter, 1 ½ cups powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth and thick. Adjust consistency with more milk or powdered sugar if needed.
  11. Ice the cookies: Once cookies are completely cool, drizzle or spread the brown butter icing over the tops. Let set for about 10 minutes before serving.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Brown butter carefully to avoid burning. Use room temperature ingredients for best results. Measure flour by spooning and leveling.

Nutrition

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

Find it online: https://zorbmeal.com/ultimate-pumpkin-snickerdoodle-cookies-with-easy-brown-butter-icing/