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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These brown butter pumpkin snickerdoodles are soft, chewy, and packed with warm autumn spices. The nutty brown butter and tender pumpkin create a cookie that tastes like fall in every bite.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120g) pumpkin puree, blotted
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Stir frequently until melted, foamy, and then crackling. Once foam subsides and amber specks appear, remove from heat and pour into a heatproof bowl. Cool for 10–15 minutes.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. Cream butter and sugars: In a large bowl, combine cooled brown butter, brown sugar, and granulated sugar. Beat on medium speed for 2–3 minutes until mixture looks like wet sand.
  4. Add wet ingredients: Beat in egg and vanilla until combined, about 30 seconds. Add blotted pumpkin puree and mix on low until just incorporated.
  5. Fold in dry ingredients: Add flour mixture in two additions, mixing on low after each until just combined. Use a spatula to fold any remaining flour streaks. Dough will be soft and slightly sticky.
  6. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, up to 24 hours.
  7. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Coat cookies: In a small bowl, whisk together ¼ cup sugar and 1 ½ tablespoons cinnamon. Scoop rounded tablespoons of dough (about 1.5 tablespoons each), roll into balls, then roll generously in cinnamon-sugar mixture. Place on prepared sheets, 2 inches apart.
  9. Bake: Bake one sheet at a time for 10–12 minutes. Edges should be set and lightly golden, centers still soft. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Blot pumpkin puree with paper towels to remove excess moisture. Chill dough for at least 30 minutes to prevent spreading. Watch brown butter carefully—it burns quickly. Underbake slightly for soft, chewy centers. Store in airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, autumn, cinnamon sugar

Find it online: https://ovenmila.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies/