Description
Soft and chewy pumpkin snickerdoodles with a rich brown butter flavor and a cinnamon-sugar coating — perfect for fall and Halloween treats.
Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- For rolling: 1/4 cup granulated sugar + 1 tsp cinnamon
Instructions
- In a saucepan, melt butter over medium heat, swirling occasionally until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a large bowl, combine browned butter, granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract. Mix until smooth.
- In another bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into wet ingredients until a soft dough forms.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, mix 1/4 cup sugar and 1 tsp cinnamon for rolling.
- Roll dough into 1–1.5 inch balls, then roll in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
For extra spice, add a pinch of ground cloves or ginger. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: brown butter pumpkin snickerdoodles, pumpkin cookies, fall cookies, halloween treats, soft pumpkin cookies