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Brown Butter Pumpkin Snickerdoodle Cookies

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Cozy and flavorful pumpkin snickerdoodle cookies made with nutty brown butter and rolled in cinnamon sugar for a perfect crackled top. These cookies are soft inside with a crisp edge, ideal for fall and holiday treats.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • ½ cup (120 g) pumpkin puree, canned or homemade
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 2 ½ cups (312 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon, plus extra for rolling
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ cup granulated sugar mixed with 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (227 g) of unsalted butter. Stir frequently as it foams and the milk solids start to turn golden brown (about 5-7 minutes). The butter will smell nutty and caramel-like. Remove from heat immediately and let it cool for 10 minutes.
  2. Mix sugars and pumpkin: In a large bowl, combine 1 cup (200 g) granulated sugar, ½ cup (100 g) brown sugar, and ½ cup (120 g) pumpkin puree. Whisk together until smooth and well blended.
  3. Add browned butter and egg: Slowly pour the cooled browned butter into the pumpkin mixture, stirring continuously. Add 1 teaspoon vanilla extract and 1 large egg, beating well until fully incorporated.
  4. Sift dry ingredients: In a separate bowl, sift together 2 ½ cups (312 g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix; the dough will be slightly sticky but firm enough to scoop.
  6. Prepare cinnamon sugar: In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon for rolling the dough balls.
  7. Form and roll cookies: Using a cookie scoop (about 1.5 tablespoons or 25 g), scoop dough balls, then roll each in the cinnamon sugar mixture. Place on prepared baking sheets about 2 inches apart.
  8. Bake: Bake at 350°F (175°C) for 10-12 minutes. Cookies should be just set with crackled tops but still soft in the middle. Avoid overbaking to keep them tender.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the browned butter carefully to avoid burning; it can go from golden to burnt quickly. Let the browned butter cool before adding to avoid cooking the egg. Cookies may look underdone when removed from oven but will firm up as they cool. For even baking, use an oven thermometer and rotate baking sheets halfway through baking. Dough can be chilled for 30 minutes before baking to control spreading and intensify flavors.

Nutrition

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

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