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Best Brown Butter Pumpkin Snickerdoodle Cookies

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These Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and packed with warm autumn spices. The nutty brown butter and pumpkin create a cozy, unforgettable flavor that’s perfect for fall baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 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)

Instructions

  1. Brown the butter: Cut butter into pieces and melt in a light-colored saucepan over medium heat, stirring frequently. After 5-7 minutes, the butter will foam and bubble. When the milk solids turn golden-brown and the butter smells nutty, remove from heat. Pour into a heat-safe bowl and let cool for 10-15 minutes.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. Cream butter and sugars: In a large bowl, combine cooled browned butter with granulated sugar and brown sugar. Beat with an electric mixer on medium speed for about 2 minutes until smooth. Add pumpkin puree, egg, and vanilla extract. Beat on medium-low until fully combined.
  4. Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky. Cover and refrigerate for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  6. Make cinnamon-sugar coating: In a small shallow bowl, whisk together ¼ cup sugar and 1½ teaspoons cinnamon.
  7. Shape and coat cookies: Using a cookie scoop or spoons, portion about 1.5 tablespoons of dough per cookie. Roll into smooth balls, then roll each ball in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 10-12 minutes. Cookies should look puffed, cracked on top, and slightly golden around the edges. Centers will look soft. Let rest on baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use room-temperature egg for better incorporation. Measure flour correctly by spooning and leveling. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter sticks. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

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

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