Description

These brown butter pumpkin snickerdoodle cookies are soft, chewy, and packed with nutty browned butter and warm autumn spices. They come together in under 30 minutes with no chilling required, making them the perfect fall treat.

Ingredients

Scale

1 cup (2 sticks / 226g) unsalted butter
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
½ cup (120g) pumpkin puree
1 large egg, room temperature
2 teaspoons vanilla extract
2 ½ cups (312g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
For the coating: ¼ cup (50g) granulated sugar + 1 tablespoon ground cinnamon

Instructions

Brown the butter: Cut the butter into tablespoon-sized pieces and place in a light-colored saucepan over medium heat. Stir frequently until the butter melts, foams, then turns a deep amber color with brown specks and a nutty aroma (about 5-7 minutes). Immediately remove from heat and pour into a large mixing bowl, including all brown bits. Let cool for 5-10 minutes until warm but not hot.
Mix the wet ingredients: Add granulated sugar and brown sugar to the warm browned butter. Whisk until combined. Add pumpkin puree, egg, and vanilla extract. Whisk vigorously until smooth, glossy, and well combined.
Combine the dry ingredients: In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice until no lumps remain.
Fold the dry into the wet: Add dry ingredients to the wet mixture all at once. Use a rubber spatula to fold gently until just combined and no streaks of flour remain. The dough will be soft and slightly sticky.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Shape the cookies: In a small shallow bowl, mix together ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating. Using a 1.5-tablespoon cookie scoop or two spoons, portion the dough. Roll each portion into a smooth ball, then roll in the cinnamon-sugar mixture to coat evenly. Place on prepared baking sheets, spacing about 2 inches apart.
Bake one sheet at a time for 10-12 minutes. The cookies should look puffy and slightly underdone in the center when removed. Edges should be set and just starting to turn golden.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Pat the pumpkin puree dry with paper towels to remove excess moisture for best texture. Let the dough balls rest on the baking sheet for 5 minutes before baking to help the coating adhere. Rotate the baking sheet halfway through baking for even browning. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep cookies soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 14
Sodium: 120
Fat: 9
Saturated Fat: 5
Carbohydrates: 25
Fiber: 1
Protein: 2

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, autumn, pumpkin spice, easy, no chill