Description
These Brown Butter Pumpkin Snickerdoodles blend the rich, nutty flavor of browned butter with the warm spices of pumpkin and cinnamon sugar, creating a soft and chewy cookie with a delightful fall twist. Perfectly cinnamon-coated and subtly spiced, these cookies offer a seasonal treat that’s easy to make and irresistibly delicious.
Ingredients
Scale
Brown Butter Pumpkin Snickerdoodles
- 1/2 cup unsalted butter, browned
- 1/3 cup pumpkin puree, dried (see recipe)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 Tablespoon ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside to ensure even baking and easy cleanup.
- Make the Cinnamon Sugar Mixture: In a small bowl, combine 1/3 cup granulated sugar, 1 tablespoon ground cinnamon, and a pinch of salt. Stir well and set aside for coating the cookies later.
- Dry the Pumpkin Puree: Place the 1/3 cup of pumpkin puree on a thick paper towel and thoroughly dry it by wrapping and squeezing out all excess moisture. This prevents the dough from becoming too wet.
- Combine Butter, Pumpkin, and Sugars: In a large mixing bowl, whisk together the browned butter, dried pumpkin puree, light brown sugar, and granulated sugar until well combined.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly to incorporate all the wet ingredients.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, nutmeg, and ginger to the wet mixture. Stir until a soft dough forms and no streaks of flour remain.
- Shape and Coat Cookies: Use a 1-ounce cookie scoop to form balls of dough. Roll each dough ball in the cinnamon sugar mixture until evenly coated on all sides.
- Arrange and Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheet. Bake for 10 to 12 minutes or until the cookies have puffed up, edges are set, but centers remain slightly underbaked for softness. Avoid overbaking.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet before serving. Enjoy the cookies once they have slightly firmed up.
Notes
- Drying the pumpkin puree is essential to prevent soggy dough and achieve the perfect cookie texture.
- Using only the egg yolk helps keep the cookies tender and rich.
- Do not overbake; cookies will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, use a suitable plant-based butter to brown.
