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Brown Butter Maple Pumpkin Snickerdoodle Cookies

brown butter maple pumpkin snickerdoodle cookies - featured image
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Chewy snickerdoodle cookies infused with nutty brown butter, sweet maple syrup, and earthy pumpkin. These easy fall treats are soft, warmly spiced, and perfect for autumn gatherings or cozy afternoons.

Ingredients

Scale
  • 1 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup pure maple syrup
  • 1/3 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • For the Cinnamon Sugar Coating:
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Add butter to a medium saucepan and melt over medium heat, swirling occasionally. Cook for 7-10 minutes until golden brown and nutty smelling. Remove from heat and let cool for 10 minutes.
  2. In a large bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if using). Set aside.
  3. To the cooled brown butter, add granulated sugar, brown sugar, maple syrup, and pumpkin purée. Whisk until smooth. Add egg and vanilla extract, mixing until combined.
  4. Gradually add dry ingredients to wet, mixing gently with a spatula or mixer on low. Dough should be soft but not sticky. Adjust with extra flour or a teaspoon of milk/maple syrup if needed.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Mix sugar and cinnamon for coating in a small bowl.
  6. Scoop dough (about 1 1/2 tablespoons per cookie), roll each ball in cinnamon sugar mixture to coat, and place on baking sheets about 2 inches apart.
  7. Bake for 10-12 minutes, until edges are set and centers look slightly underbaked. Rotate pans halfway through baking.
  8. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. Vegan and dairy-free options are possible with substitutions. Browning the butter is key for flavor. Use a kitchen scale for best results. Dough can be frozen for up to 2 months. For extra thick cookies, chill dough for 30 minutes before baking.

Nutrition

Keywords: snickerdoodle, pumpkin cookies, brown butter, maple, fall baking, autumn dessert, easy cookies, cinnamon, chewy cookies

Find it online: https://bitematrix.com/brown-butter-maple-pumpkin-snickerdoodle-cookies-easy-fall-baking-recipe/