Description

Brown Butter Pumpkin Snickerdoodle Cookies combine rich, nutty brown butter with warm fall spices and soft pumpkin for a chewy, comforting cookie that’s perfect for cozy seasons and festive gatherings. With tender centers and lightly crisp edges, these cookies offer a unique twist on the classic snickerdoodle, easy to make with simple ingredients and customizable to your preferences.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (to be browned)
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract

Sugars

3/4 cup granulated sugar
1/2 cup packed brown sugar

Dry Ingredients

2 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Snickerdoodle Coating

1/4 cup granulated sugar
2 teaspoons ground cinnamon

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Instructions

Brown the Butter: Melt 1 cup unsalted butter over medium heat in a skillet, stirring occasionally until it turns golden brown and emits a nutty aroma. Remove from heat and let cool slightly.
Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, 3/4 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and creamy, ensuring sugars are fully dissolved.
Combine Dry Ingredients: In a separate bowl, sift together 2 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves for even distribution.
Form the Cookie Dough: Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
Form the Snickerdoodle Coating: In a small bowl, mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon. Using a cookie scoop or spoon, form dough balls and thoroughly roll each in the cinnamon-sugar mixture.
Bake to Perfection: Place coated dough balls on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, until edges are set with a slight crackle and centers remain soft.
Cool and Enjoy: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set while maintaining chewy texture.

Notes

Brown the butter carefully: Watch closely to prevent burning and achieve rich, nutty flavor without bitterness.
Use room temperature ingredients: Helps ingredients combine smoothly and evenly.
Don’t overmix the dough: Mix until just combined to prevent tough cookies.
Measure flour properly: Use spoon-and-level method to avoid dense texture.
Chill dough if desired: Refrigerate for 30 minutes for thicker cookies.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 110mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg