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Brown Butter Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

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These Brown Butter Pumpkin Snickerdoodle Cookies are soft, spiced, and deeply comforting with a nutty brown butter richness. They come together in about 30 minutes with no chilling required, making them the perfect fall treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1½ tablespoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a light-colored saucepan over medium heat. Stir frequently with a rubber spatula or whisk. The butter will melt, foam, then sizzle. After about 5-7 minutes, brown specks will form at the bottom and the butter will smell nutty. Once it reaches a golden-amber color, remove from heat immediately and pour into a heat-safe bowl. Let cool for 10-15 minutes until warm but not hot.
  2. Preheat and prep: Set oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until well combined. Add pumpkin puree, egg, and vanilla extract. Whisk until smooth and fully incorporated.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
  5. Bring it together: Gradually add dry ingredients to wet mixture, stirring with a rubber spatula until just combined. Do not overmix. The dough will be soft and slightly sticky. If too wet, let rest 5 minutes.
  6. Make the coating: In a small bowl, stir together ¼ cup sugar and 1½ tablespoons cinnamon. Set aside.
  7. Scoop and roll: Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Drop each into the cinnamon-sugar mixture and roll to coat completely. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and set around the edges but still soft in the center. Pull at 11 minutes for perfect soft texture.
  9. Cool: Let cookies rest on baking sheet for 5 minutes (crucial for structure). Transfer to a cooling rack to cool completely.

Notes

Don’t rush the brown butter; watch for amber color and brown specks. Use room temperature ingredients to prevent lumpy dough. Measure flour correctly by spooning and leveling. Don’t skip cream of tartar for signature tang and texture. Bake one sheet at a time for even results. Start checking cookies at 10 minutes to avoid overbaking. If dough spreads too much, chill for 15 minutes before baking.

Nutrition

Keywords: brown butter pumpkin snickerdoodle cookies, easy fall recipe, pumpkin cookies, snickerdoodle recipe, fall baking, pumpkin spice cookies

Find it online: https://goldensimmer.com/brown-butter-pumpkin-snickerdoodle-cookies-easy-fall-recipe/