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Tender Brown Butter Pumpkin Snickerdoodles

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Soft, tender pumpkin snickerdoodles with a nutty brown butter flavor and a cinnamon sugar coating, perfect for cozy fall mornings and gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned until golden and fragrant
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • ½ cup pumpkin puree (plain canned or fresh homemade)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon (divided)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • Cinnamon sugar mixture: ¼ cup granulated sugar mixed with 1 ½ teaspoons ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and browns with toasted bits. Remove from heat once deep golden brown and fragrant. Transfer to a heat-safe bowl and cool to lukewarm (10-15 minutes).
  2. Mix sugars and pumpkin: In a large bowl, combine 1 ½ cups granulated sugar and ½ cup packed brown sugar. Add cooled brown butter and beat until creamy. Stir in ½ cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until fully incorporated.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
  4. Form dough: Slowly fold dry ingredients into wet mixture using a spatula or mixer on low speed until soft but not sticky. Add flour by tablespoon if too wet.
  5. Chill dough (optional): Cover dough with plastic wrap and chill in fridge for 30 minutes to firm up and reduce spreading.
  6. Prepare cinnamon sugar coating: Mix ¼ cup granulated sugar with 1 ½ teaspoons ground cinnamon in a small bowl.
  7. Shape and coat cookies: Preheat oven to 350°F (175°C). Scoop dough by rounded tablespoons and roll into 1.5 inch balls. Roll each ball generously in cinnamon sugar mixture. Place 2 inches apart on parchment-lined baking sheets.
  8. Bake: Bake for 10-12 minutes until edges are set but centers look soft and slightly underbaked.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; chill dough for best texture and to reduce spreading; cookies look underbaked when done but will firm up as they cool; rotate baking sheets halfway through baking for even heat; store in airtight container with slice of apple or bread to keep soft; can freeze for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodles, brown butter cookies, cinnamon sugar cookies, fall cookies, pumpkin cookies, soft cookies, easy cookie recipe

Find it online: https://leilameals.com/tender-brown-butter-pumpkin-snickerdoodles-recipe-easy-homemade-cinnamon-sugar-cookies/