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Easy Brown Butter Pumpkin Snickerdoodle Cookie Recipe

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These brown butter pumpkin snickerdoodle cookies are quick, easy, and packed with nutty, warm flavor. Made with simple ingredients and no chilling required, they’re perfect for fall weeknights or last-minute dessert cravings.

Ingredients

Scale
  • ½ cup (1 stick or 113 grams) unsalted butter
  • 1 cup (200 grams) granulated sugar
  • ¼ cup (50 grams) light brown sugar, packed
  • ½ cup (120 grams) pumpkin puree (100% pure pumpkin)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ cup (50 grams) granulated sugar (for coating)
  • 1½ teaspoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut the ½ cup of butter into pieces and place it in a light-colored skillet or saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon. The butter will melt, then foam, then start to turn golden. After about 4-5 minutes, you’ll see brown specks forming at the bottom and smell a nutty aroma. Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let cool for 5-10 minutes.
  2. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix the wet ingredients: In a medium bowl, whisk together the cooled brown butter, 1 cup granulated sugar, and ¼ cup packed brown sugar until smooth. Add the ½ cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Whisk until well combined and slightly glossy.
  4. Combine the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger until no lumps remain.
  5. Make the dough: Pour the wet ingredients into the dry ingredients. Fold together with a rubber spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Prepare the coating: In a small bowl, mix ¼ cup granulated sugar with 1½ teaspoons cinnamon.
  7. Scoop and roll: Using a 1.5-tablespoon cookie scoop (or two spoons), portion out the dough. Roll each portion into a ball between your palms (lightly wet hands if sticky). Drop each ball into the cinnamon-sugar mixture and roll to coat. Place on prepared baking sheets, spacing about 2 inches apart. You should get about 24 cookies.
  8. Bake: Bake one sheet at a time for 10-12 minutes. The cookies will look puffy and slightly cracked on top. The edges should be set but centers still soft. Do not overbake.
  9. Cool: Let the cookies rest on the baking sheet for 3-4 minutes, then transfer to a cooling rack. For extra crackly tops, gently press down on each cookie with the back of a spatula right after coming out of the oven.
  10. Repeat: Let the baking sheet cool completely before scooping the next batch onto it.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tang and soft texture. Pat the pumpkin puree with a paper towel to remove excess moisture for thicker cookies. Watch the butter closely when browning; it can go from perfect to burnt in seconds. For thicker, chewier cookies, chill the dough balls for 20 minutes before baking. Bake one sheet at a time for even results.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, easy, quick, weeknight dessert

Find it online: https://freshforkful.com/easy-brown-butter-pumpkin-snickerdoodle-cookie-recipe/