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Quick Brown Butter Pumpkin Snickerdoodles (Best Easy Cookie)

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These quick and easy brown butter pumpkin snickerdoodles are soft, pillowy, and perfectly spiced. Made in one bowl with no chilling required, they’re the perfect weeknight fall cookie.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup pumpkin puree (100% pumpkin, not pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 large egg (room temperature preferred)
  • For the coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Melt completely, then swirl occasionally until it foams and turns golden with brown specks and a nutty aroma. Immediately remove from heat and pour into a heatproof bowl. Let cool for 5 minutes.
  2. Mix the wet ingredients: To the cooled brown butter, add 1/2 cup granulated sugar and 1/4 cup packed light brown sugar. Whisk until smooth. Add 1/4 cup pumpkin puree, 1 teaspoon vanilla extract, and 1 large egg. Whisk until combined and glossy.
  3. Add the dry ingredients: Sprinkle 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt, and 1/2 teaspoon pumpkin pie spice over the wet mixture. Fold with a rubber spatula or wooden spoon until just combined. Dough will be soft and slightly sticky.
  4. Make the coating: In a small bowl, mix 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Set aside.
  5. Scoop and coat: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 1.5-tablespoon balls. Roll each ball smooth, then coat in cinnamon-sugar mixture. Place on prepared baking sheet, spacing 2 inches apart.
  6. Bake: Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look puffy and slightly underdone. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  7. Cool: Let cookies sit on baking sheet for 3-4 minutes (they are fragile). Transfer to a wire rack to cool completely. Enjoy warm if desired.

Notes

For best texture, use room temperature pumpkin puree. If using salted butter, reduce added salt to a pinch. Chilling the dough for 30 minutes (if time allows) yields thicker, chewier cookies. Cookies are even better on day two as flavors deepen.

Nutrition

Keywords: pumpkin snickerdoodles, brown butter cookies, easy fall cookies, quick pumpkin cookies, one bowl cookies

Find it online: https://ovenmila.com/quick-brown-butter-pumpkin-snickerdoodles-best-easy-cookie/