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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

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Soft, pillowy snickerdoodle cookies with a warm cinnamon-sugar coating, enriched with brown butter and pumpkin puree for a cozy autumn treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (120g) pure pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • Cinnamon-sugar coating: 1/4 cup granulated sugar + 1 tablespoon ground cinnamon

Instructions

  1. Brown the Butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed pan over medium heat. Stir frequently as it melts and starts to foam. Watch for a golden-brown color and nutty aroma, about 5-7 minutes. Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Mix Sugars and Pumpkin: In a large bowl, whisk together 1 cup (200g) granulated sugar, 1/2 cup (100g) light brown sugar, and 1/2 cup (120g) pumpkin puree until smooth.
  3. Add Egg and Vanilla: Beat in 1 large egg (room temperature) and 1 teaspoon vanilla extract until combined.
  4. Incorporate Browned Butter: Slowly pour in the warm (not hot) browned butter while mixing. The mixture will be loose but that’s okay.
  5. Combine Dry Ingredients: In another bowl, sift together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt.
  6. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix — you want a soft, slightly sticky dough.
  7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the dough and meld flavors.
  8. Prepare Cinnamon-Sugar Coating: In a small bowl, mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon.
  9. Preheat Oven and Prepare Baking Sheet: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  10. Scoop and Roll: Using a cookie scoop or tablespoon, portion dough into balls (about 1.5 tablespoons each). Roll each ball generously in the cinnamon-sugar mixture.
  11. Bake Cookies: Place dough balls on baking sheets spaced about 2 inches apart. Bake for 10-12 minutes, until edges are set but centers look soft. They will firm up as they cool.
  12. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully over medium heat, stirring constantly to avoid burning. Chill dough for at least 1 hour to improve texture and flavor. Watch baking time closely; remove cookies when edges are set but centers remain soft for the perfect chewy texture. For gluten-free, substitute flour with a gluten-free blend. For vegan, use plant-based butter and flax egg, though brown butter flavor will be less pronounced.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, autumn, cinnamon sugar, easy cookie recipe

Find it online: https://flurpchef.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies-easy-homemade-recipe/