Name: Brown Butter Pumpkin Snickerdoodle Cookies for Fall Baking Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 1 cup unsalted butter (browned); ¾ cup light brown sugar; ½ cup granulated sugar; ⅓ cup pumpkin purée (not pumpkin pie filling); 1 large egg yolk; 2 teaspoons vanilla extract; 1 ½ teaspoons ground cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon ginger; ¼ teaspoon allspice; ½ teaspoon baking soda; ½ teaspoon salt; 2 ⅓ cups all-purpose flour; ¼ cup granulated sugar; 1 teaspoon ground cinnamon

Ingredients

1 cup unsalted butter (browned)

¾ cup light brown sugar

½ cup granulated sugar

⅓ cup pumpkin purée (not pumpkin pie filling)

1 large egg yolk

2 teaspoons vanilla extract

1 ½ teaspoons ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon allspice

½ teaspoon baking soda

½ teaspoon salt

2 ⅓ cups all-purpose flour

¼ cup granulated sugar (for coating)

1 teaspoon ground cinnamon (for coating)

Instructions

Step 1: Brown the butter by melting it in a saucepan over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma. Remove from heat and let it cool for 10–15 minutes.

Step 2: In a large bowl, beat the cooled browned butter with brown sugar and granulated sugar until smooth. Add pumpkin purée, egg yolk, and vanilla extract, then mix until combined.

Step 3: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing. Cover the dough and chill for at least 30 minutes.

Step 5: Prepare the coating by mixing ¼ cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl. Roll dough into balls and coat each in the cinnamon sugar mixture.

Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Place the coated dough balls 2 inches apart on the sheets.

Step 7: Bake the cookies for 10–12 minutes, until the edges are set and the centers remain soft.

Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, ensure the butter is browned to a deep golden color but not burnt.

Use fresh pumpkin purée rather than pumpkin pie filling to control sweetness and spice levels.

For extra texture, fold in chopped pecans or walnuts before chilling the dough.

Chilling the dough helps prevent spreading and enhances the cinnamon sugar coating.

FAQs

Can I use regular butter instead of browning it?

Yes, but browning the butter adds a nutty, deeper flavor that really enhances the cookies. If you skip this step, the cookies will still be delicious but less rich.

Can I substitute pumpkin purée with another ingredient?

You can use sweet potato purée as a substitute if you prefer, but avoid using canned pumpkin pie filling, as it contains added sugars and spices that could alter the flavor balance.