Description
These Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and bursting with warm autumn spices. The nutty richness of browned butter pairs perfectly with pumpkin puree, while a cinnamon-sugar coating adds the classic snickerdoodle twist.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg yolk
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Brown the butter: In a saucepan over medium heat, melt butter until golden brown and nutty in aroma. Cool slightly.
- Mix wet ingredients: In a large bowl, beat browned butter, granulated sugar, and brown sugar until creamy. Add egg yolk, pumpkin puree, and vanilla; mix until combined.
- Combine dry ingredients: In another bowl, whisk flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
- Form dough: Gradually mix dry ingredients into wet until a soft dough forms. Chill for 30 minutes.
- Preheat oven: Heat to 350°F (175°C) and line baking sheets with parchment paper.
- Shape & coat: Scoop dough into balls, roll in cinnamon-sugar mixture, and place on baking sheets.
- Bake: Bake 10–12 minutes or until edges are set. Let cool on wire racks.
Notes
For extra flavor, let the browned butter cool completely before mixing—it deepens the nutty aroma. Store in an airtight container for up to 5 days.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin snickerdoodles, brown butter cookies, pumpkin cinnamon cookies, fall cookie recipe