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Easy Brown Butter Pumpkin Snickerdoodle Cookies

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These Easy Brown Butter Pumpkin Snickerdoodle Cookies combine nutty browned butter, warm pumpkin, and a classic cinnamon-sugar coating for a soft, crackly, fall-inspired treat that comes together in about 30 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups all-purpose flour (210g)
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¾ cup packed light brown sugar (150g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup pumpkin puree (80g)
  • ¼ cup granulated sugar (50g) (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut the butter into tablespoon-sized pieces and add to a light-colored saucepan over medium heat. Melt completely, stirring occasionally. Continue cooking until the butter foams, then subsides, and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl to stop cooking. Let cool for 10-15 minutes until warm but not hot.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Combine wet ingredients: In a large bowl, beat the cooled browned butter, brown sugar, and granulated sugar with a hand mixer on medium speed for about 2 minutes until smooth and thickened. Add the egg, vanilla extract, and pumpkin puree. Beat for another minute until well combined.
  4. Combine wet and dry: Add the dry ingredients to the wet ingredients in two additions, mixing on low speed after each until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. Make the cinnamon-sugar coating: In a small bowl, stir together the ¼ cup granulated sugar and 1 ½ tablespoons cinnamon.
  6. Shape the cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll into balls, then roll each ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets about 2 inches apart.
  7. Bake: Bake one sheet at a time on the middle rack for 10-12 minutes. Cookies should look puffed and cracked on top with slightly golden edges and soft centers. Do not overbake.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not skip the cream of tartar; it gives snickerdoodles their signature tangy flavor and crackly texture. Measure pumpkin carefully (⅓ cup, 80g) to avoid cakey cookies. Watch the butter closely when browning to prevent burning. Use room temperature egg and pumpkin puree for best emulsification. Bake one sheet at a time for even results. Cookies are done when edges are golden and centers look soft; they will set as they cool.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, fall cookies, easy cookie recipe, no chill cookies

Find it online: https://twirltaste.com/easy-brown-butter-pumpkin-snickerdoodle-cookies/