Description
These Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate fall treat. With nutty brown butter, real pumpkin, and a warm cinnamon sugar coating, they’re soft, chewy, and packed with cozy seasonal flavor. Perfect for holiday baking or a comforting dessert!
Ingredients
113 g unsalted butter
60 g pumpkin puree
100 g brown sugar
50 g granulated sugar
1 large egg yolk
1 tsp vanilla extract
190 g all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp allspice
50 g granulated sugar (for rolling)
1 tsp cinnamon (for rolling)
Instructions
1. Melt the butter in a saucepan over medium heat, stirring frequently, until it turns golden brown and smells nutty. Remove from heat and let cool.
2. In a bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg yolk, and vanilla. Mix well.
3. In a separate bowl, combine flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and allspice.
4. Add dry ingredients to the wet ingredients and stir until a soft dough forms.
5. Chill the dough for at least 30 minutes.
6. Preheat oven to 350°F and line baking sheets with parchment paper.
7. Scoop dough into balls and roll them in the cinnamon sugar mixture.
8. Place on baking sheet and bake for 10-12 minutes until edges are set.
9. Let cookies cool on the sheet before transferring.
Notes
Let the brown butter cool before mixing to avoid melting the sugar.
Chilling the dough helps cookies hold their shape and boosts flavor.
Slight underbaking gives the best chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg