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Best Easy Brown Butter Pumpkin Snickerdoodles

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Soft, thick, and spiced snickerdoodle cookies made with brown butter and pumpkin puree, rolled in a cinnamon-sugar coating. A cozy, crowd-pleasing treat that tastes like fall.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet over medium heat. Stir occasionally until melted, foamy, and golden brown with nutty aroma (about 5-7 minutes). Remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  4. Make cinnamon-sugar coating: In a small shallow bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon. Set aside.
  5. Cream butter and sugars: In a large bowl, combine cooled brown butter, brown sugar, and ½ cup granulated sugar. Beat with a hand mixer on medium speed for about 2 minutes until smooth and slightly lighter in color.
  6. Add eggs and vanilla: Add eggs one at a time, beating well after each. Add vanilla and beat until combined.
  7. Add pumpkin puree: Add pumpkin puree and beat on low speed until just combined.
  8. Fold in dry ingredients: Add dry mixture in two additions, folding gently with a rubber spatula until no streaks remain. Dough will be soft and slightly sticky.
  9. Scoop and coat: Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Roll each ball in cinnamon-sugar mixture to coat completely. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers will still be soft.
  11. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t overbrown the butter; remove from heat as soon as it turns amber. Use room temperature eggs to prevent the butter from seizing. For best texture, do not overbake—centers should look soft when removed from oven. Cookies taste even better the next day.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodles, cookies, fall, soft, cinnamon-sugar

Find it online: https://rowanrecipes.com/best-easy-brown-butter-pumpkin-snickerdoodles/