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Best Brown Butter Pumpkin Snickerdoodle Cookies: Easy Recipe

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These brown butter pumpkin snickerdoodle cookies are soft, chewy, and have a nutty, toasty depth that dances perfectly with warm pumpkin and cinnamon-sugar coating. They are a guaranteed showstopper for any fall gathering, potluck, or holiday cookie swap.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • ¾ cup (175g) pumpkin puree (100% pure pumpkin)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (100g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • Pinch of ground nutmeg (optional, for coating)

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Stir constantly until it melts, foams, and sizzles. After about 5-7 minutes, brown specks form and it smells nutty. Immediately remove from heat and pour into a heat-safe bowl. Let cool completely (20-30 minutes) until thick and opaque.
  2. Prep dry ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. Mix wet ingredients: In a large bowl, beat cooled brown butter with brown sugar and granulated sugar on medium speed until light and fluffy (2-3 minutes). Add pumpkin puree, egg, and vanilla extract. Beat on low until just combined (mixture may look curdled).
  4. Combine wet and dry: Gradually add dry ingredients to wet ingredients, mixing on low until just combined with a few streaks of flour remaining. Scrape down bowl and fold gently. Do not overmix.
  5. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (up to 3 days).
  6. Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Make coating: In a small bowl, whisk together granulated sugar, cinnamon, and nutmeg for the coating.
  8. Scoop and roll: Using a 1.5-tablespoon cookie scoop, scoop dough into balls. Roll each ball in the cinnamon-sugar mixture. Place on prepared baking sheets, 2 inches apart.
  9. Bake: Bake for 10-12 minutes. Edges should be set and lightly golden; centers will look soft and puffy. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Don’t overbake; cookies should look slightly underdone in the center when removed from the oven. Brown butter must be cooled completely before mixing. Cream of tartar is essential for the classic snickerdoodle tang and chewy texture. For best results, use 100% pure pumpkin puree, not pumpkin pie filling.

Nutrition

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

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