Print

Best Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
Print Recipe

Soft, pillowy snickerdoodle cookies with nutty brown butter and pumpkin puree, coated in cinnamon-sugar for a classic crackle. These easy, no-mixer cookies are perfect for fall baking and disappear fast.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract (pure)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut butter into pieces and add to a light-colored saucepan over medium heat. Stir constantly until butter melts, foams, and turns deep amber with brown specks (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes until warm, not hot.
  2. Pat the pumpkin: Spread pumpkin puree on a paper towel-lined plate, cover with another paper towel, and press gently to remove excess moisture. Let sit for a few minutes.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined (like wet sand). Add egg, vanilla extract, and patted-dry pumpkin puree. Whisk until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  5. Make the dough: Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain. Dough will be soft and slightly sticky.
  6. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  7. Preheat and prepare: About 10 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Make the coating: In a small shallow bowl, whisk together ¼ cup granulated sugar and 1 tablespoon cinnamon.
  9. Shape and coat: Scoop chilled dough into 1.5-tablespoon portions. Roll each into a smooth ball, then roll in cinnamon-sugar mixture to coat evenly. Place on prepared baking sheets, spacing 2 inches apart (12 cookies per sheet).
  10. Bake: Bake one sheet at a time for 10-12 minutes, until puffed, slightly cracked on top, and golden brown around the edges. Centers will look soft and slightly underdone.
  11. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is non-negotiable to prevent spreading. Patting the pumpkin dry removes excess moisture. Brown butter can burn quickly—watch carefully. For thicker cookies, chill dough for a full hour. Cookies can be frozen baked or unbaked for up to 3 months.

Nutrition

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

Find it online: https://milaspoon.com/best-brown-butter-pumpkin-snickerdoodle-cookies/