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Soft Chewy Brown Butter Pumpkin Snickerdoodles

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These soft chewy brown butter pumpkin snickerdoodles feature crisp edges, a cloud-like center, and a nutty caramel depth from browned butter, coated in warm cinnamon sugar.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup (120g) thick pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 cup (100g) granulated sugar (for coating)
  • 1 tablespoon cinnamon (for coating)

Instructions

  1. Brown the butter in a medium saucepan over medium heat, swirling occasionally, until it smells nutty and has golden brown specks (5-7 minutes). Pour into a heat-proof bowl and cool for 15-20 minutes until liquid but not hot.
  2. In a large mixing bowl, whisk the cooled brown butter, pumpkin puree, granulated sugar, and brown sugar vigorously for 2 minutes until smooth and emulsified.
  3. Add the egg and vanilla extract to the wet mixture and whisk until fully combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or freeze for 15 minutes if short on time).
  7. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  8. Mix the 1/2 cup granulated sugar and 1 tablespoon cinnamon in a small bowl for coating.
  9. Scoop dough into 1.5 tablespoon balls, roll to smooth, and coat thoroughly in the cinnamon-sugar mixture. Place on baking sheets 2 inches apart.
  10. Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft. Rotate pans halfway through if needed.
  11. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

Ensure pumpkin puree is thick; strain if watery. Do not use pumpkin pie filling. Chilling the dough is crucial to prevent spreading. Brown butter must be watched closely to avoid burning. Cookies are best stored in an airtight container with a slice of bread to maintain softness.

Nutrition

Keywords: pumpkin cookies, brown butter, snickerdoodles, fall baking, soft chewy cookies, cinnamon sugar, easy fall recipe

Find it online: https://twirltaste.com/soft-chewy-brown-butter-pumpkin-snickerdoodles-easy-fall-recipe/