Description
Indulge in the ultimate autumn treat with these Brown Butter Pumpkin Snickerdoodle Cookies. Soft, chewy, and infused with warm pumpkin and rich brown butter, each bite melts in your mouth. Coated in cinnamon-sugar for a delightful crunch, these cookies evoke the cozy essence of fall. Perfect for sharing during gatherings or enjoying solo while binge-watching your favorite series, they are sure to become a seasonal favorite!
Ingredients
Scale
- 1 cup unsalted butter (browned)
- 1 cup pumpkin puree (100% pure)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cream of tartar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Brown the butter in a saucepan over medium heat until golden and nutty, about 5-7 minutes. Let cool slightly.
- In a mixing bowl, combine the browned butter with granulated sugar, brown sugar, and pumpkin puree. Beat until smooth.
- Add eggs one at a time along with vanilla extract; mix until fully incorporated.
- In another bowl, sift together flour, baking soda, cream of tartar, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Mix granulated sugar and cinnamon for coating.
- Scoop tablespoon-sized balls of dough into cinnamon-sugar mixture until coated and place on lined baking sheets.
- Bake for 10-12 minutes until edges are golden but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg