Description
These Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and filled with cozy fall flavors. The nutty brown butter pairs perfectly with pumpkin spice and a sweet cinnamon-sugar coating!
Ingredients
Scale
- Brown Butter:
- 1 cup unsalted butter
- Cookie Dough:
- 1/2 cup pumpkin puree
- 1 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- In a saucepan, melt butter over medium heat, stirring until golden brown and nutty. Remove from heat and cool slightly.
- In a bowl, whisk together pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla. Stir in cooled brown butter.
- In another bowl, combine flour, cream of tartar, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
- Gradually mix dry ingredients into wet until dough forms. Chill for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix sugar and cinnamon in a small bowl for the coating.
- Roll dough into balls, coat in cinnamon sugar, and place on baking sheets.
- Bake for 10–12 minutes until edges are set and centers are soft. Let cool before serving.
Notes
For extra chewy cookies, don’t overbake—remove from oven when centers look slightly underdone.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin snickerdoodles, brown butter cookies, fall dessert, cinnamon pumpkin cookies