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Best Brown Butter Pumpkin Snickerdoodle Cookies Recipe

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These brown butter pumpkin snickerdoodle cookies are soft, chewy, and packed with warm fall flavors. The nutty brown butter and pumpkin create a rich, tender cookie with a signature cinnamon-sugar crackle top.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • Pinch of nutmeg (for coating, optional)

Instructions

  1. Brown the butter: Cut butter into tablespoon-sized pieces and place in a light-colored saucepan over medium heat. Melt completely, stirring occasionally. Continue cooking until butter foams, then subsides, and brown specks form at the bottom. Remove from heat immediately when it turns golden-amber and smells nutty. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. Cream butter and sugars: In a large bowl, combine cooled brown butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed for 2 minutes until smooth and slightly thickened. Add pumpkin puree, egg, and vanilla extract. Beat on medium speed until combined and smooth, about 1 minute.
  4. Combine wet and dry ingredients: Add dry ingredients to wet ingredients in two additions, mixing on low speed after each until just combined. Scrape down sides and bottom of bowl. Do not overmix.
  5. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  6. Preheat and prep: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. In a small bowl, whisk together ¼ cup sugar, 1 ½ teaspoons cinnamon, and pinch of nutmeg for coating.
  7. Shape and coat: Using a 1.5-tablespoon cookie scoop or hands, portion dough into 1.5-inch balls. Roll each ball smooth, then roll generously in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed, cracked on top, with set edges and soft centers. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chill dough for at least 2 hours to prevent spreading. Pat pumpkin puree dry with paper towels to remove excess moisture. Brown butter carefully—it burns quickly. Cookies taste even better the next day.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, cinnamon, easy, soft, chewy

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