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Cozy Brown Butter Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft, pillowy snickerdoodle cookies combine nutty brown butter with earthy pumpkin and a warm cinnamon-sugar coating. They come together in about 30 minutes with no chilling required, making them the perfect last-minute fall treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (divided)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally until it melts, foams, crackles, and turns golden amber with brown specks (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until well combined. Add 1/2 cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract. Whisk until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
  5. Fold dry into wet: Gradually add dry ingredients to wet mixture, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Make coating: In a small shallow bowl, stir together 1/4 cup granulated sugar and 1 tablespoon cinnamon.
  7. Shape cookies: Scoop about 1.5 tablespoons of dough, roll into a ball, and coat in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone and puffy.
  9. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Pat pumpkin puree dry with a paper towel to remove excess moisture for thicker cookies. Watch the butter carefully when browning—it goes from perfect to burnt in about 30 seconds. Do not overmix the dough. Let cookies cool on the baking sheet for 5 minutes before transferring. Cookies taste even better the next day.

Nutrition

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

Find it online: https://sparklechew.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies-easy-fall-recipe/