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Perfect Brown Butter Pumpkin Snickerdoodle Cookie Recipe

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Soft, pillowy pumpkin snickerdoodle cookies with a rich brown butter undertone and a classic cinnamon-sugar coating. These easy, no-chill cookies come together in about 30 minutes and are perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • For the cinnamon-sugar coating:
  • ¼ cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Brown the butter: Place butter in a medium saucepan over medium heat. Stir constantly as it melts. It will foam, then subside, and brown specks will form at the bottom (about 5-7 minutes). When it smells nutty and turns golden amber, remove from heat immediately and pour into a large mixing bowl to stop cooking.
  2. Cool the butter slightly: Let the brown butter sit for 5-10 minutes until warm but not hot.
  3. Mix the wet ingredients: Add granulated sugar and brown sugar to the warm brown butter. Whisk vigorously for about 1 minute until smooth and slightly thickened. Add pumpkin puree, egg, and vanilla extract. Whisk until fully combined.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until no lumps remain.
  5. Fold the dry into the wet: Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until just combined. A few streaks of flour are okay; do not overmix.
  6. Make the cinnamon-sugar coating: In a small shallow bowl, stir together ¼ cup granulated sugar and 2 tablespoons cinnamon until well mixed.
  7. Shape and coat the cookies: Using a 1.5-tablespoon cookie scoop or two spoons, scoop rounded balls of dough. Roll each ball between your palms to smooth, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake: Preheat oven to 350°F (175°C). Bake one sheet at a time on the center rack for 10-12 minutes. Cookies should look puffed and slightly cracked on top; edges set but centers still soft.
  9. Cool on the baking sheet: Let cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not skip browning the butter; it adds a nutty, caramelized flavor. Pat pumpkin puree dry with a paper towel to remove excess moisture for better texture. Use room temperature ingredients to prevent the brown butter from seizing. Do not overbake; cookies will continue to set as they cool. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall dessert, pumpkin cookies, cinnamon sugar

Find it online: https://shimmersnack.com/perfect-brown-butter-pumpkin-snickerdoodle-cookie-recipe/