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Best Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These soft and chewy snickerdoodle cookies combine nutty browned butter with warm pumpkin spice, creating a fall favorite that’s quick and easy to make. Perfect for holiday gatherings or cozy nights in.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • For the coating:
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Pinch of nutmeg (optional)

Instructions

  1. Brown the butter: Place the butter in a light-colored skillet over medium heat. Stir constantly with a rubber spatula. It’ll melt, then foam, then start to turn golden. Watch for brown specks forming at the bottom—that’s the milk solids toasting. Once it smells nutty and looks amber, about 5-7 minutes, remove it from heat immediately. Pour into a heatproof bowl and let it cool for 10 minutes.
  2. Mix wet ingredients: In a large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Beat on medium speed for 2 minutes until light and fluffy. Add the pumpkin puree, egg, and vanilla. Mix until just combined—don’t overbeat.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop when you no longer see streaks of flour. Scrape the sides and bottom.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  6. Preheat and prep: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Make the coating: In a small bowl, mix the ¼ cup sugar, 1 tablespoon cinnamon, and a pinch of nutmeg.
  8. Scoop and roll: Using a cookie scoop, portion out dough balls (about 1.5 tablespoons each). Roll each ball between your palms until smooth, then roll generously in the cinnamon-sugar mixture. Place them 2 inches apart on the prepared baking sheets.
  9. Bake: Bake one sheet at a time for 10-12 minutes. The edges should look set and slightly golden, but the centers will still look soft and puffy.
  10. Cool properly: Let the cookies rest on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.

Notes

Don’t skip browning the butter—it adds a nutty, toffee-like depth. Chill the dough for at least 30 minutes to prevent spreading. Check your pumpkin puree for excess water and blot if needed. Start checking cookies at 10 minutes; ovens vary. Cookies taste even better on day two.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, Thanksgiving, easy, quick

Find it online: https://dahliadishes.com/best-brown-butter-pumpkin-snickerdoodle-cookies-recipe/