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Best Easy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These brown butter pumpkin snickerdoodle cookies are soft, pillowy, and coated in cinnamon-sugar. They come together in under 30 minutes with simple ingredients, making them the perfect fall treat that even pumpkin skeptics will love.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar (for dough)
  • ⅓ cup granulated sugar (for coating)
  • ½ cup packed light brown sugar
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon (for dough)
  • 2 tablespoons ground cinnamon (for coating)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ½ teaspoon salt

Instructions

  1. Brown the butter: Cut 1 cup (2 sticks) unsalted butter into tablespoon-sized pieces and place in a light-colored saucepan over medium heat. Stir constantly with a whisk or wooden spoon. After about 5-7 minutes, the butter will turn deep amber and smell nutty. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix the wet ingredients: In a large bowl, combine the cooled brown butter, 1 cup granulated sugar, and ½ cup packed light brown sugar. Whisk vigorously for about 1 minute until smooth and slightly thickened. Add ½ cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Whisk until well combined.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger (if using), and ½ teaspoon salt.
  5. Make the dough: Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or silicone spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Prepare the coating: In a small bowl, mix together ⅓ cup granulated sugar and 2 tablespoons ground cinnamon.
  7. Scoop and roll: Using a cookie scoop or tablespoon, scoop rounded balls of dough (about 1.5 tablespoons each). Roll each ball between your palms to smooth, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and slightly cracked on top, with edges just starting to turn golden. Centers will look soft and slightly underdone.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat: Scoop, roll, and bake remaining dough. If dough becomes too soft, refrigerate for 10 minutes before handling.

Notes

Don’t rush the brown butter—medium heat is key. Let the brown butter cool for at least 10 minutes before adding egg to avoid scrambling. Measure pumpkin carefully; too much will cause spreading. If dough is too sticky, chill for 15-20 minutes. Underbake slightly for soft cookies; they continue to bake on the hot sheet. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, fall cookies, easy cookie recipe, pumpkin dessert

Find it online: https://freshforkful.com/best-easy-brown-butter-pumpkin-snickerdoodle-cookies/