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Best Brown Butter Pumpkin Snickerdoodles

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Soft and chewy snickerdoodles with deep brown butter flavor, warm pumpkin spice, and a classic cinnamon-sugar coating. Perfect for fall baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup canned pumpkin puree (100% pumpkin, not pie filling)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon (in dough)
  • ¼ teaspoon ground nutmeg
  • ¼ cup granulated sugar (for coating)
  • 3 tablespoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place butter in a medium saucepan over medium heat. Stir occasionally with a rubber spatula. After 5–7 minutes, butter will foam and turn golden with small brown specks. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10–15 minutes until warm but not hot.
  2. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg, and vanilla extract. Whisk until well incorporated and glossy.
  3. Combine dry ingredients: In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg until no lumps remain.
  4. Make the dough: Gradually add dry ingredients to wet ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix. Dough will be soft and slightly sticky.
  5. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
  6. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix ¼ cup granulated sugar and 3 tablespoons cinnamon for coating.
  7. Shape and coat: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball generously in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake one sheet at a time for 10–12 minutes. Cookies will look puffy and slightly cracked on top; edges should be set but centers still soft. They will continue to set as they cool.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Pat pumpkin puree dry with paper towels to remove excess moisture for chewier cookies. Chilling dough is crucial to prevent spreading. For thicker cookies, chill for 1 hour. For thinner edges, skip chilling. Cookies stay fresh up to 5 days at room temperature in an airtight container. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodles, fall cookies, cinnamon sugar, pumpkin spice

Find it online: https://blingbite.com/best-brown-butter-pumpkin-snickerdoodles-recipe/