Description
These Brown Butter Pumpkin Snickerdoodle Cookies combine the warm, nutty flavor of browned butter with the seasonal touch of pumpkin puree and classic cinnamon sugar coating. Soft and chewy with a hint of spice, these cookies are perfect for autumn or any time you crave a cozy treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter foams and then turns a golden brown color with a nutty aroma, about 5-7 minutes. Watch carefully to avoid burning. Remove from heat and let cool for 10-15 minutes.
- Make the Cookie Dough: In a large mixing bowl, whisk together the browned butter, pumpkin puree, and granulated sugar until smooth. Add the egg and vanilla extract and mix until combined. In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be soft and slightly sticky.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour, or until firm. This helps the cookies hold their shape while baking.
- Prepare the Cinnamon Sugar: While the dough chills, combine 1/4 cup granulated sugar and 1 tablespoon cinnamon in a small bowl and set aside.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Shape the Cookies: Once the dough is chilled, scoop tablespoon-sized portions and roll into balls. Roll each ball generously in the cinnamon sugar mixture.
- Bake: Place the dough balls 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, until the edges are set and slightly golden, with soft centers. Avoid overbaking as cookies firm up while cooling.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use real pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Browned butter adds a rich, nutty flavor—be sure to watch closely to prevent burning.
- Chilling the dough is essential to keep cookies from spreading too much during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze dough balls and bake fresh as needed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
