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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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Soft, chewy pumpkin snickerdoodle cookies with a nutty brown butter flavor and a classic cinnamon sugar coating, perfect for fall baking and cozy moments.

Ingredients

Scale
  • 1 cup (2 sticks, 227 g) unsalted butter, browned
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (packed, 100 g) brown sugar
  • 1/2 cup (120 g) pumpkin puree (canned or homemade)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345 g) all-purpose flour, sifted
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cinnamon sugar coating:
  • 1/4 cup (50 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • Optional pinch of nutmeg or pumpkin pie spice

Instructions

  1. Brown the butter: In a heavy skillet over medium heat, melt 1 cup (227 g) unsalted butter. Stir frequently until it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and wet ingredients: In a large bowl, combine 1 cup granulated sugar and 1/2 cup brown sugar. Add cooled brown butter and whisk until smooth. Beat in 2 eggs one at a time, then stir in 2 teaspoons vanilla extract and 1/2 cup pumpkin puree until fully incorporated.
  3. Combine dry ingredients: In a separate bowl, sift together 2 3/4 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add dry ingredients to wet mixture, folding gently with a spatula until no flour streaks remain. Dough will be soft but manageable.
  4. Prepare cinnamon sugar coating: Mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon and optional pinch of nutmeg or pumpkin pie spice.
  5. Shape cookies: Preheat oven to 350°F (175°C). Scoop dough by rounded tablespoon (about 30 g) and roll into balls. Roll each ball in cinnamon sugar mixture to coat well. Place on parchment-lined baking sheets about 2 inches apart.
  6. Bake: Bake for 10-12 minutes until edges are set and lightly golden but centers still look soft. Remove from oven when you see tiny cracks on top and a fall aroma fills the kitchen.
  7. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Chill dough for 20-30 minutes if too sticky for easier rolling. Brown butter slowly and stir constantly to avoid burning. Use room temperature eggs for better texture. Rotate baking sheets halfway through baking for even color. Store cookies in airtight container with a slice of bread to keep soft longer. Freeze baked cookies up to 3 months; thaw before eating. Dough can be chilled up to 24 hours to enhance flavor.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, fall recipe, autumn cookies, pumpkin snickerdoodle, cozy cookies, cinnamon sugar cookies

Find it online: https://tastypierecipes.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies-easy-homemade-fall-recipe/