Print

Best Brown Butter Pumpkin Snickerdoodle Cookie Recipe

brown butter pumpkin snickerdoodle cookies - featured image
Print Recipe

These brown butter pumpkin snickerdoodle cookies are soft, tender, and full of warm fall flavors. The nutty brown butter adds a sophisticated depth that makes them irresistible.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) packed light brown sugar
  • ½ cup (120 grams) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (50 grams) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, stirring occasionally. Continue cooking until the milk solids turn golden brown and the butter smells nutty, about 5-7 minutes. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10 minutes.
  2. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and ½ teaspoon salt. Set aside.
  3. Combine wet ingredients: In another large bowl, whisk together the cooled brown butter, 1 cup granulated sugar, and ½ cup packed light brown sugar for about 2 minutes until smooth and slightly thickened. Add ½ cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Whisk until well combined.
  4. Mix wet and dry: Pour the wet ingredients into the dry ingredients. Fold with a spatula or wooden spoon until just combined. Do not overmix.
  5. Make cinnamon-sugar coating: In a small bowl, stir together ¼ cup granulated sugar and 2 tablespoons ground cinnamon.
  6. Shape and coat cookies: Using a 1.5-tablespoon cookie scoop or your hands, portion the dough into balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated. Place on parchment-lined baking sheets, spacing 2 inches apart.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers will still be soft. Let rest on baking sheet for 5 minutes, then transfer to a cooling rack.
  8. Cool and enjoy: Let cookies cool completely on a rack. They are delicious warm or at room temperature.

Notes

Don’t rush the brown butter; use medium heat and watch carefully. Use room temperature egg to avoid seizing the butter. For thicker cookies, chill the shaped dough balls for 30 minutes before baking. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies or dough balls for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall baking, cinnamon sugar

Find it online: https://bakebeam.com/best-brown-butter-pumpkin-snickerdoodle-cookie-recipe/