Description
These Brown Butter Pumpkin Snickerdoodle Cookies combine the warm spices of fall with a rich, nutty brown butter base and a soft, chewy texture. Featuring pumpkin purée and a classic cinnamon-sugar coating, these cookies are perfect for autumn baking and holiday gatherings.
Ingredients
Scale
Brown Butter and Sugars
- 1 cup unsalted butter (browned)
- ¾ cup light brown sugar
- ½ cup granulated sugar
Wet Ingredients
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 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
Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking until it foams and turns golden brown, releasing a warm, nutty aroma. Remove from heat and let it cool for 10–15 minutes.
- Mix Wet Ingredients: In a large bowl, beat the cooled brown butter together with the light brown sugar and granulated sugar until the mixture is smooth and creamy. Then, add the pumpkin purée, egg yolk, and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and allspice until evenly mixed.
- Make the Dough: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined without overmixing. Cover the dough and chill it in the refrigerator for at least 30 minutes to firm up.
- Prepare Coating: In a small bowl, mix together the granulated sugar and ground cinnamon for the cookie coating.
- Shape and Coat Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough into balls, then roll each ball in the cinnamon-sugar mixture to coat evenly.
- Bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are set but the centers remain soft and chewy.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Ensure the pumpkin purée is pure pumpkin and not pumpkin pie filling to avoid excess sweetness and spices.
- Do not overmix the dough to keep the cookies tender and soft.
- Chilling the dough helps prevent spreading and enhances flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a dairy-free version, substitute butter with a vegan butter alternative and use a flax egg instead of egg yolk.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin snickerdoodle cookies, brown butter cookies, fall baking, pumpkin spice cookies, soft pumpkin cookies
