Brown Butter Pumpkin Snickerdoodles

As the leaves begin to change color and the air turns crisp, the allure of seasonal baking beckons to many home cooks and baking enthusiasts. Fall is a time when kitchens are filled with the warm aromas of spices, sweet potatoes, and of course, pumpkins. One delightful way to embrace the flavors of autumn is with the Brown Butter Pumpkin Snickerdoodles, a scrumptious twist on the classic snickerdoodle cookie. These cookies combine the rich, nutty flavor of brown butter with the comforting essence of pumpkin, creating a treat that is both familiar and refreshingly unique.

Celebrate the essence of fall with these Brown Butter Pumpkin Snickerdoodles! This delightful twist on the classic cookie features rich, nutty brown butter and creamy pumpkin puree, resulting in soft, chewy cookies coated in a warm cinnamon-sugar blend. Perfect for cozy gatherings or as a homemade gift, these cookies combine the comforting flavors of autumn. Bake a batch to enjoy the warmth and nostalgia of the season with every bite!

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Ingredients

½ cup unsalted butter

½ cup packed pumpkin puree

¾ cup granulated sugar

⅓ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

For Rolling:

¼ cup granulated sugar

1 tablespoon ground cinnamon

Instructions

Brown the Butter: In a medium saucepan, melt the butter over medium heat, stirring frequently. Continue to cook until the butter turns a deep golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

Mix Wet Ingredients: In a mixing bowl, combine the brown butter, pumpkin puree, granulated sugar, brown sugar, egg, and vanilla extract. Mix until smooth and well combined.

Combine Dry Ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger until evenly mixed.

Combine Both Mixtures: Gradually add the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix. The dough will be soft and slightly sticky.

Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to 1 hour. This will help the cookies maintain their shape while baking.

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare Sugar Coating: In a small bowl, mix together the granulated sugar and cinnamon for rolling the cookies.

Form Cookies: Once the dough is chilled, use a cookie scoop or your hands to form balls about 1 inch in diameter. Roll each ball in the cinnamon-sugar mixture to coat.

Bake Cookies: Place the rolled cookies on the prepared baking sheet, spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden. The centers will look soft but will firm up as they cool.

Cool: Remove from the oven and allow the cookies to sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy: These Brown Butter Pumpkin Snickerdoodles are best enjoyed with a nice cup of coffee or tea!

Prep Time, Total Time, Servings: 20 minutes | 1 hour 30 minutes | About 24 cookies