Description
Indulge in the cozy flavors of fall with these Brown Butter Pumpkin Snickerdoodle Cookies. The rich, nutty taste of browned butter combines with warm pumpkin spices to create a chewy, irresistible treat.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, browned and cooled
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/3 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Brown the Butter: In a medium saucepan, brown the butter over medium heat until golden and fragrant. Let it cool completely.
- Prepare the Dough: Mix the browned butter with sugars, then add pumpkin, egg yolk, and vanilla. Combine dry ingredients separately, then mix into wet ingredients. Chill the dough for at least 1 hour.
- Coat and Bake: Preheat oven. Roll dough into balls, coat in cinnamon sugar, and bake until edges set. Cool on a wire rack.
Notes
- Cool the browned butter fully before mixing.
- Do not overbake for a chewy texture.
- Dough can be refrigerated for up to 48 hours.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
