Print

Cozy Pumpkin Snickerdoodle Cookies with Brown Butter Icing

pumpkin snickerdoodle cookies - featured image
Print Recipe

Soft, spiced pumpkin snickerdoodle cookies with a cinnamon-sugar coating and a nutty brown butter icing. These tender, no-chill cookies are the perfect fall treat that tastes like a warm hug.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/4 cup (1/2 stick) unsalted butter (for icing)
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. Make the cinnamon-sugar coating by whisking together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a small shallow bowl. Set aside.
  3. Cream the butter and sugars in a large bowl using an electric mixer on medium speed. Beat the softened butter, 3/4 cup granulated sugar, and 1/4 cup packed brown sugar together for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  4. Add the pumpkin, egg, and vanilla to the butter mixture. Beat on medium speed until fully combined, about 1 minute. The mixture might look slightly curdled—that’s normal.
  5. Whisk the dry ingredients together in a separate medium bowl: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop as soon as you don’t see any more streaks of flour. Do not overmix.
  7. Chill the dough for 15 minutes in the refrigerator.
  8. Scoop and coat the cookies using a cookie scoop to portion out rounded tablespoons of dough. Drop each ball into the cinnamon-sugar mixture and roll gently to coat all sides. Place them 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, or until the edges look set and the tops are slightly cracked. The centers will still look soft and puffy.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Make the brown butter icing while the cookies cool. Place 1/4 cup unsalted butter in a small saucepan over medium heat. Stir constantly as it melts, foams, and turns golden brown with a nutty aroma, about 4-6 minutes. Remove from heat immediately once you see brown specks forming.
  12. Finish the icing by whisking in 1 cup sifted powdered sugar, 2-3 tablespoons milk or cream, 1/2 teaspoon vanilla, and a pinch of salt. Whisk until smooth and pourable. Adjust consistency as needed.
  13. Drizzle the icing over the cooled cookies using a spoon or piping bag. Let the icing set for about 15 minutes before serving.

Notes

Don’t skip browning the butter for the icing—it adds incredible nutty flavor. Measure pumpkin puree carefully; blot with a paper towel if it looks watery. Let cookies cool completely before icing to prevent the icing from sliding off. Use room temperature ingredients for best results. Bake one sheet at a time in the center of the oven for even baking.

Nutrition

Keywords: pumpkin snickerdoodle cookies, brown butter icing, fall cookies, soft baked cookies, no chill cookies, pumpkin dessert, cinnamon sugar cookies

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