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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These brown butter pumpkin snickerdoodle cookies are soft, chewy, and packed with nutty, spiced flavor. Perfect for fall, they come together in just 30 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups granulated sugar, divided
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (for dough)
  • 1 tablespoon ground cinnamon (for rolling)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Brown the butter: Place butter in a large skillet or saucepan over medium heat. Stir frequently until melted, foamy, and crackling. After 5-7 minutes, brown specks form at the bottom and it smells nutty. Remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  3. Mix wet ingredients: In a large bowl, combine browned butter (not too hot) with 1 1/2 cups granulated sugar. Beat with an electric mixer on medium speed for 2 minutes until like wet sand. Add pumpkin puree, egg, and vanilla extract. Beat until smooth (may look curdled initially).
  4. Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and cloves.
  5. Bring together: Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix. Dough will be soft and slightly sticky.
  6. Make cinnamon sugar coating: In a small bowl, mix remaining 1/4 cup granulated sugar with 1 tablespoon cinnamon.
  7. Shape cookies: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in cinnamon sugar mixture to coat evenly. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look puffed and soft. Do not overbake.
  9. Cool: Let cookies rest on baking sheet for 5 minutes (they are fragile). Transfer to a wire rack to cool completely.

Notes

If dough is too sticky, chill for 15 minutes. For freezing, shape dough balls, coat in cinnamon sugar, freeze on baking sheet, then transfer to a zip-top bag. Bake from frozen, adding 2-3 minutes. Brown butter can burn quickly; watch carefully. If pumpkin puree is watery, blot with paper towel before measuring.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, easy, no chill

Find it online: https://twinkletaste.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies/