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Cozy Brown Butter Pumpkin Snickerdoodles

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These cozy brown butter pumpkin snickerdoodles are soft, chewy fall cookies with a rich nutty flavor from browned butter and a lightly spiced cinnamon sugar coating. Perfect for sharing or savoring on chilly autumn evenings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, for browning
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) light brown sugar
  • 1/2 cup (120g) pumpkin puree (canned or homemade, not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Cinnamon sugar for rolling: 1/4 cup granulated sugar mixed with 1 tablespoon cinnamon

Instructions

  1. Brown the butter: In a medium skillet over medium heat, melt 1 cup (226g) of unsalted butter. Stir constantly with a wooden spoon as it foams and turns golden brown, about 5-7 minutes. Immediately pour into a heatproof bowl and let cool for 10 minutes.
  2. Mix sugars and eggs: In a large bowl, combine 1 cup (200g) granulated sugar and 1/2 cup (110g) light brown sugar. Add 2 large eggs and 1 teaspoon vanilla extract. Beat with a mixer on medium speed until smooth and creamy, about 2 minutes.
  3. Add pumpkin and butter: Stir in the cooled brown butter and 1/2 cup (120g) pumpkin puree. Mix well until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, sift together 2 3/4 cups (345g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
  5. Form dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be slightly sticky but manageable. If too sticky, chill for 15 minutes.
  6. Preheat oven and prepare baking sheet: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and coat: Scoop dough by tablespoonfuls, roll into balls, then gently roll each ball in the cinnamon sugar mixture to coat.
  8. Bake: Place balls about 2 inches apart on baking sheets. Bake for 10-12 minutes, or until the edges are set but centers look slightly soft. They’ll firm up as they cool.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to cooling racks to cool completely.

Notes

If dough is too sticky, chill for 15 minutes before rolling. Watch browned butter carefully to avoid burning. Use a cookie scoop for even-sized cookies. Rotate baking sheets halfway through baking for even heat. For dairy-free, substitute vegan margarine and coconut yogurt for eggs. For gluten-free, use almond flour or a gluten-free baking blend with xanthan gum.

Nutrition

Keywords: pumpkin snickerdoodles, brown butter cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies, cozy fall dessert

Find it online: https://perkypan.com/cozy-brown-butter-pumpkin-snickerdoodles-recipe-easy-homemade-fall-cookies/