Brown Butter Pumpkin Snickerdoodle Cookies
Brown Butter Pumpkin Snickerdoodle Cookies are a delectable fall treat that perfectly balances the rich, nutty flavor of brown butter with warm pumpkin spices. Each cookie features crispy edges and a soft, chewy center, making them an irresistible indulgence for cozy evenings or festive gatherings. With their inviting aroma and delightful taste, these cookies are sure to become a staple in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter (browned)
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
- Brown the butter in a saucepan over medium heat until golden and nutty, approximately 5 minutes. Let cool slightly.
- In a mixing bowl, combine browned butter, granulated sugar, brown sugar, pumpkin puree, and vanilla extract. Beat until smooth.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add to wet ingredients until just combined.
- Chill dough in the refrigerator for at least one hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough onto prepared sheets and roll in cinnamon sugar before baking for about 10 minutes or until set but still soft in the center.
- Cool on wire racks before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
Keywords: - For thicker cookies, ensure you chill the dough adequately before baking. - Experiment by adding chocolate chips or swapping pumpkin puree with sweet potato puree for a different flavor twist.