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Cozy Brown Butter Pumpkin Snickerdoodle Cookies Easy Recipe

brown butter pumpkin snickerdoodle cookies - featured image
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These brown butter pumpkin snickerdoodle cookies are soft, tender, and packed with nutty, toasty flavor from browned butter. They come together in one bowl with no mixer required and are perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • For the coating:
  • ¼ cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Brown the butter: Cut 1 cup unsalted butter into pieces and place in a skillet over medium heat. Stir constantly until butter melts, foams, and turns golden amber with brown specks (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: In a large bowl, combine cooled browned butter with 1 cup granulated sugar. Whisk until smooth. Add ½ cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and glossy.
  3. Combine the dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon pumpkin pie spice, and ½ teaspoon cinnamon.
  4. Fold the dry into the wet: Gradually add dry ingredients to wet mixture, folding with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Make the coating: In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon.
  7. Shape the cookies: Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Roll each ball in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake one sheet at a time for 10-12 minutes, until edges are set and tops are puffed and slightly cracked. Centers should still look soft.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter carefully to avoid burning. Do not overmix the dough. For thicker cookies, chill dough for 30 minutes. Do not flatten dough balls before baking. Store in an airtight container at room temperature for up to 4 days; add a slice of bread to maintain moisture. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, easy, one bowl, no mixer

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