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Brown Butter Pumpkin Snickerdoodles

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These brown butter pumpkin snickerdoodles combine the nutty depth of browned butter with soft pumpkin and a crisp cinnamon sugar coating, perfect for cozy fall evenings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup granulated sugar, plus extra for rolling
  • ½ cup packed brown sugar
  • 1 large egg, room temperature
  • ½ cup pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour (can substitute with gluten-free blend)
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (for mixing and rolling)

Instructions

  1. Brown the Butter (5-7 minutes): Place 1 cup unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with brown specks. Remove from heat and pour into a heatproof bowl to cool about 10 minutes.
  2. Mix Sugars & Butter (3 minutes): In a large bowl, combine 1 cup granulated sugar and ½ cup brown sugar. Add cooled brown butter and beat until creamy.
  3. Add Egg, Pumpkin & Vanilla (2-3 minutes): Add 1 large egg, ½ cup pumpkin puree, and 1 teaspoon vanilla extract. Mix until smooth.
  4. Combine Dry Ingredients (2 minutes): In a separate bowl, whisk 2 ¾ cups flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, ½ teaspoon salt, and 1 teaspoon cinnamon.
  5. Incorporate Dry into Wet (3-4 minutes): Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
  6. Prepare Cinnamon Sugar Coating (1 minute): Mix 2 tablespoons granulated sugar with 1 teaspoon cinnamon in a small bowl.
  7. Shape & Coat (5-7 minutes): Scoop dough with tablespoon or cookie scoop, roll into balls, then roll in cinnamon sugar mixture.
  8. Arrange & Bake (10-12 minutes): Place cookies 2 inches apart on parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until edges are set and lightly golden.
  9. Cool Properly (15 minutes): Let cookies rest on baking sheet 5 minutes, then transfer to cooling rack to firm up.

Notes

Watch the butter carefully when browning to avoid burning. If dough is too sticky, chill for 15 minutes before rolling. For extra cinnamon flavor, sprinkle cinnamon sugar on warm cookies after baking. Dough can be refrigerated up to 24 hours or frozen before baking.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodles, cinnamon sugar cookies, fall cookies, easy pumpkin cookies, homemade cookies

Find it online: https://bitematrix.com/brown-butter-pumpkin-snickerdoodles-recipe-easy-homemade-cinnamon-sugar-cookies/