Description
These Brown Butter Pumpkin Snickerdoodle Cookies are truly a delight, combining all the best flavors of fall into one delectable treat.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup pumpkin purée
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Start by browning the butter in a medium saucepan over medium heat. Stir continuously until the butter turns a golden brown color and emits a nutty aroma. This process creates a rich, deep flavor that enhances the cookies. Once done, transfer it to a bowl and allow it to cool completely before moving to the next step.
- In a large mixing bowl, combine the cooled brown butter with both granulated and brown sugars. Whisk together until well blended and creamy. Next, add in the pumpkin purée, the egg yolk, and vanilla extract, mixing until the mixture is smooth and combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, nutmeg, and ginger until evenly mixed.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until a soft cookie dough forms. It’s important not to overmix at this stage to maintain the tender texture of your cookies. After achieving the right consistency, cover the dough with plastic wrap and refrigerate it for 30–45 minutes.
- Once the dough is chilled, preheat your oven to 350°F (175°C). Scoop out portions of dough approximately 1.5 tablespoons in size and roll them into balls. Prepare a mixture of granulated sugar and ground cinnamon in a small bowl and roll each ball of dough in this mixture to coat evenly.
- Place the dough balls on parchment-lined baking sheets, ensuring they are spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges set without fully firming up in the center. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.
Notes
Chilling the dough is essential for perfect chewy cookies. Take your time with this step.
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 150 per cookie
- Sodium: 50 mg
- Protein: 1.5 g