Description
These Brown Butter Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, perfect for fall baking. Featuring the rich, nutty flavor of browned butter combined with warm pumpkin spices, these soft and chewy cookies are rolled in a cinnamon-sugar coating for an extra layer of sweetness and warmth, making them the ultimate seasonal treat.
Ingredients
Scale
Brown Butter Pumpkin Snickerdoodle Cookies
- 1 cup unsalted butter (browned)
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ⅓ cups all-purpose flour
Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Brown the butter: In a saucepan over medium heat, melt the unsalted butter. Stir continuously as it foams and begins to turn golden brown, releasing a nutty aroma. Once browned, immediately remove the pan from heat and allow the butter to cool for 10–15 minutes to prevent cooking the eggs in the next step.
- Mix wet ingredients: In a large bowl, beat the cooled browned butter together with light brown sugar and granulated sugar until the mixture is smooth and creamy. Add the pumpkin purée, egg yolk, and vanilla extract, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice until evenly distributed.
- Make the dough: Gradually add the dry ingredients into the wet ingredients, folding just until combined. Avoid overmixing to keep the cookies tender. Cover the dough and chill it in the refrigerator for at least 30 minutes to firm up.
- Prepare coating: In a small bowl, combine the granulated sugar and ground cinnamon for rolling the cookies.
- Form and coat dough balls: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into balls and roll each in the cinnamon-sugar mixture to coat completely. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft. This ensures a chewy texture.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes to set further, then transfer them to a wire rack to cool completely before serving.
Notes
- Browned butter adds a deep, nutty flavor that enhances the pumpkin and spices.
- Do not substitute pumpkin pie filling; use pure pumpkin purée for best texture and flavor.
- Chilling the dough helps prevent spreading and allows flavors to meld.
- To store, keep cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen after baking for up to 2 months; thaw at room temperature before serving.
- For a dairy-free version, substitute the butter with a vegan brown butter alternative and ensure all other ingredients are vegan-friendly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter, pumpkin snickerdoodle, fall cookies, pumpkin spice cookies, snickerdoodle recipe, autumn baking, soft cookies, cinnamon sugar coating
