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Ultimate Pumpkin Snickerdoodle Cookies with Easy Brown Butter Glaze

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These soft, spiced pumpkin snickerdoodle cookies feature a classic cinnamon-sugar crackle and a nutty brown butter glaze. They’re the perfect fall treat with real pumpkin flavor and no chilling required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar (for dough), plus 1/4 cup for rolling
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (for dough), plus 1 tablespoon for rolling
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the brown butter glaze: 1/4 cup unsalted butter, 1 cup powdered sugar, 2 tablespoons milk (or heavy cream), 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes. Add pumpkin puree, egg, and vanilla extract; beat until well combined.
  3. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and cloves.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  5. In a small shallow bowl, mix remaining 1/4 cup granulated sugar and 1 tablespoon cinnamon for coating.
  6. Using a cookie scoop or spoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll into smooth balls, then coat each ball in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  7. Bake for 10-12 minutes, until edges are set and tops look slightly crackled. Centers will still be soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cookies cool, make the glaze: In a small saucepan over medium heat, melt 1/4 cup butter. Swirl occasionally until butter foams, turns golden amber, and smells nutty (about 3-4 minutes). Remove from heat immediately and pour into a heatproof bowl.
  9. Let brown butter cool for 2-3 minutes. Whisk in powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk or powdered sugar if needed.
  10. Once cookies are completely cool, drizzle glaze over tops using a spoon or piping bag. Let glaze set for about 15 minutes before serving.

Notes

For a more pronounced pumpkin flavor, toast the pumpkin puree in a pan over medium heat for a few minutes to concentrate its flavor before adding to the dough. Let it cool completely before using. Cream of tartar is essential for the signature snickerdoodle texture and tang; do not skip it. If you want to skip the glaze, the cookies are delicious on their own or dusted with powdered sugar.

Nutrition

Keywords: pumpkin snickerdoodle, brown butter glaze, fall cookies, pumpkin cookies, snickerdoodle recipe

Find it online: https://lindabake.com/ultimate-pumpkin-snickerdoodle-cookies-with-easy-brown-butter-glaze/