Print

Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft and chewy pumpkin snickerdoodle cookies feature nutty brown butter and a classic cinnamon-sugar coating, making them the perfect fall treat. No chilling required, and they stay tender for days.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a light-colored saucepan over medium heat. Stir frequently as it melts. It will foam, then settle, and brown specks will form at the bottom (about 5-7 minutes). When it smells nutty and is golden-brown, remove from heat. Pour into a heat-safe bowl and 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 wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined (like wet sand). Add pumpkin puree, egg, and vanilla extract. Whisk until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Mix dough: Gradually add dry ingredients to wet ingredients, stirring with a wooden spoon or spatula until just combined. Do not overmix.
  6. Make cinnamon-sugar coating: In a small bowl, stir together 1/4 cup granulated sugar and 1 tablespoon cinnamon.
  7. Shape cookies: Scoop about 1.5 tablespoons of dough and roll into a ball. Roll in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly crackly. Centers will still be soft.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Make sure pumpkin puree is not watery; blot with paper towel if needed. Dough will be soft; if too sticky, refrigerate for 15 minutes. Do not overbake; cookies finish cooking on hot sheet. For extra crunch, sprinkle additional cinnamon-sugar on cookies right out of the oven.

Nutrition

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

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