Description
These Brown Butter Pumpkin Snickerdoodle Cookies combine the rich, nutty flavor of browned butter with the warm spices and moist texture of pumpkin, creating a perfect autumn treat. Coated in cinnamon sugar, these soft and chewy cookies are a delightful twist on the classic snickerdoodle, ideal for holiday baking or anytime comfort food cravings strike.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Stir frequently as it foams and begins to brown, emitting a nutty aroma. Remove from heat and transfer to a heatproof bowl to cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- Cream Butter and Sugars: In another bowl, cream the browned butter with the brown sugar and granulated sugar until the mixture is smooth and well combined.
- Add Pumpkin and Egg Yolk: Stir in the pumpkin puree, egg yolk, and vanilla extract into the butter-sugar mixture until fully incorporated.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes until firm enough to handle and roll.
- Preheat Oven: Heat the oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
- Prepare Cinnamon Sugar Coating: In a small bowl, thoroughly mix the granulated sugar and ground cinnamon for rolling the dough balls.
- Shape and Coat: Scoop tablespoon-sized portions of dough, roll into balls, and coat each in the cinnamon sugar mixture, ensuring an even coating.
- Arrange and Flatten: Place the coated dough balls on the baking sheets spaced about 2 inches apart; gently press each with the bottom of a glass to slightly flatten.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until edges are lightly golden brown.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure not to overbake the cookies to keep them soft and chewy.
- Using fresh pumpkin puree is preferred for best flavor.
- Refrigerating the dough makes it easier to handle and improves the texture of the cookies.
- These cookies can be stored in an airtight container for up to 5 days.
- For a deeper spice flavor, consider adding a pinch of ground allspice or cardamom.
