Description
These Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and warmly spiced with cinnamon and pumpkin pie flavors. Featuring rich browned butter, pumpkin puree, and a cinnamon sugar crust, this fall cookie recipe is a cozy treat perfect for chilly days. Ideal for autumn baking and cookie lovers.
Ingredients
113 g unsalted butter
120 g pumpkin puree
100 g granulated sugar
100 g brown sugar
1 large egg yolk
1 tsp vanilla extract
210 g all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt
For coating: 50 g granulated sugar + 1 tsp cinnamon
Instructions
1. Melt butter in a pan over medium heat, stirring until golden brown and fragrant. Let cool.
2. In a large bowl, mix browned butter, granulated sugar, brown sugar, pumpkin puree, egg yolk, and vanilla.
3. In a separate bowl, whisk flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt.
4. Add dry mixture to wet ingredients and mix until a soft dough forms.
5. Chill the dough for at least 30 minutes to prevent excess spreading.
6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Scoop tablespoon-sized balls of dough and roll in cinnamon sugar.
8. Place on baking sheet and bake for 10-12 minutes until edges are set.
9. Let cool on tray for 5 minutes, then transfer to a wire rack.
Notes
Chill the dough to maintain cookie shape and enhance flavor.
Use only pumpkin puree, not pumpkin pie filling.
Slightly underbake for soft centers and chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg