Description
These Brown Butter Pumpkin Snickerdoodle Cookies combine the rich, nutty flavor of browned butter with the warm spices of pumpkin puree and traditional snickerdoodle cinnamon coating. Moist and chewy with a hint of autumn spice, they are perfect for seasonal treats or any time you crave a cozy cookie with a twist.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter, swirling occasionally. Cook until the butter starts to foam and turns a golden brown color, releasing a nutty aroma, about 5-7 minutes. Remove from heat and let cool to room temperature.
- Mix Sugars and Butter: In a large mixing bowl, combine the cooled browned butter with granulated sugar and brown sugar. Mix until well combined and smooth.
- Add Wet Ingredients: Stir in the pumpkin puree, egg yolk, and vanilla extract until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing to keep the cookies tender.
- Chill the Dough: Place the dough in the refrigerator for at least 30 minutes to firm up, which makes it easier to roll into balls.
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
- Form and Coat Dough Balls: Scoop about 1.5 tablespoons of dough, roll into balls, then roll each ball in the cinnamon sugar mixture to coat thoroughly.
- Arrange Cookies: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake for 10-12 minutes until the edges are lightly golden. The centers may look slightly underdone but will firm up during cooling.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is essential for easier handling and helps maintain the cookie shape during baking.
- Do not over-bake; cookies should look slightly underdone in the center to retain moisture and chewiness.
- If you prefer a stronger pumpkin flavor, you can increase the pumpkin puree to 3/4 cup but adjust flour slightly to maintain dough consistency.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for extended freshness.
- For a vegan version, substitute butter with vegan butter and replace the egg yolk with a flax egg, though texture may vary.
