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Crispy Brown Butter Pumpkin Snickerdoodle Cookies

Crispy Brown Butter Pumpkin Snickerdoodle Cookies - featured image
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A unique twist on classic snickerdoodles, these cookies feature nutty brown butter and moist pumpkin puree for a complex flavor profile with crisp edges and soft, chewy centers.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup pure pumpkin puree
  • 1 cup granulated sugar
  • 1 1/2 cups packed brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons pumpkin pie spice
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon cinnamon (for coating)

Instructions

  1. Melt butter in a heavy-bottomed saucepan over medium heat. Swirl occasionally until it foams, subsides, and forms brown specks with a nutty aroma (5-7 minutes). Pour into a heatproof bowl and cool for 15 minutes.
  2. In a large mixing bowl, whisk the cooled brown butter and pumpkin puree until smooth. Add the egg and mix until fully incorporated.
  3. In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
  4. In a large bowl or stand mixer, beat the granulated sugar and brown sugar until light and fluffy.
  5. Add the pumpkin-butter mixture to the creamed sugars and mix on low speed until combined. Gradually add the dry ingredients, mixing just until the flour disappears.
  6. Cover the bowl and refrigerate the dough for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Mix the remaining 1/2 cup sugar and cinnamon in a small bowl.
  8. Scoop dough balls (about 1.5 tablespoons each) and roll them in the cinnamon-sugar mixture. Place on baking sheets spaced 2 inches apart.
  9. Bake for 10-12 minutes until edges are golden brown and crisp, but centers look slightly soft.
  10. Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure butter is fully browned and cooled before mixing. Do not overmix the dough to avoid tough cookies. Chilling the dough is essential to prevent excessive spreading. For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free blend, but note that texture may change and longer chilling might be needed.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, fall baking, easy cookies, pumpkin pie spice, crispy cookies

Find it online: https://perkypan.com/crispy-brown-butter-pumpkin-snickerdoodle-cookies-best-easy-recipe/