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Cozy Brown Butter Pumpkin Snickerdoodles – Easy Fall Baking

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Soft, chewy snickerdoodles with nutty brown butter and warm pumpkin spices. Perfect for last-minute fall gatherings or a cozy afternoon treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin puree (100% pure, not pie filling)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 ¾ cups all-purpose flour
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • For the cinnamon-sugar coating:
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Brown the butter: Place butter in a light-colored skillet or saucepan over medium heat. Stir constantly as it melts, foams, and turns amber with a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg, and vanilla extract; whisk until fully incorporated and glossy.
  4. Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg until no lumps remain.
  5. Mix dough: Gradually add dry ingredients to wet ingredients, stirring with a wooden spoon or spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. Make cinnamon-sugar coating: In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon.
  7. Shape cookies: Using a cookie scoop or tablespoon, scoop 1.5 tablespoons of dough. Roll into a ball (hands may be sticky), then roll in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart (12 per sheet).
  8. Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and slightly cracked on top, with edges set but not brown. Centers will be soft.
  9. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Watch the butter closely while browning—it goes from perfect to burnt in 30 seconds. Measure flour by spooning into the cup and leveling off. If dough is too sticky, chill for 15-20 minutes. Do not overbake; cookies will continue to cook on the hot sheet. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use high-fat vegan butter and a flax egg.

Nutrition

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

Find it online: https://cookluma.com/cozy-brown-butter-pumpkin-snickerdoodles-easy-fall-baking/