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Cozy Brown Butter Pumpkin Snickerdoodles

Brown butter pumpkin snickerdoodles - featured image
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These soft, pillowy snickerdoodles feature nutty browned butter and pumpkin puree for a deep, cozy flavor. The dough comes together in about 30 minutes with no chilling required, making them perfect for spontaneous fall baking.

Ingredients

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

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet over medium heat. Swirl occasionally as it melts. It will foam, then subside, and brown specks will form at the bottom (about 5-7 minutes). When it smells nutty and is deep amber, remove from heat immediately. Pour into a heatproof bowl, scraping all brown bits. Let cool for 10 minutes.
  2. Combine wet ingredients: In a large bowl, beat cooled browned butter, ¾ cup granulated sugar, and ½ cup packed brown sugar with an electric mixer on medium until combined (about 1 minute). Add pumpkin puree, egg, and vanilla. Beat until smooth and creamy (about 2 minutes).
  3. Combine dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed (about 30 seconds).
  4. Form the dough: Gradually add dry ingredients to wet, mixing on low or folding with a spatula just until no streaks remain. Do not overmix. Dough should be soft, slightly sticky, and fragrant.
  5. Prepare coating: In a small bowl, stir together ¼ cup granulated sugar and 2 tablespoons cinnamon. Set aside.
  6. Shape and coat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Using a 1.5-tablespoon scoop, portion dough into 1.5-inch balls. Roll each smooth, then coat in cinnamon-sugar. Place 2 inches apart on sheets.
  7. Bake: Bake one sheet at a time on center rack for 10-12 minutes. Cookies should look puffed, crackled on top, and slightly golden around edges. Centers will look soft—do not overbake.
  8. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Notes

Let browned butter cool for 10 minutes before using. Measure pumpkin puree carefully—do not pack. If dough is too soft, chill for 15-20 minutes. Rotate baking sheet halfway through for even browning. Let cookies cool on sheet for 5 minutes before transferring.

Nutrition

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

Find it online: https://dinadishes.com/cozy-brown-butter-pumpkin-snickerdoodles-best-easy-recipe/