Description
These Brown Butter Pumpkin Snickerdoodle Cookies combine the warm, spiced flavors of pumpkin and traditional snickerdoodles. Browned butter adds a rich, nutty depth, while a cinnamon sugar coating creates a delightful sweet-spicy crunch on the outside. Perfect for autumn or any cozy occasion, these soft, flavorful cookies balance spice, sweetness, and a tender texture.
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
- Browning the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir frequently as the butter foams and starts to brown, releasing a nutty aroma. Once browned, remove from heat and pour into a heatproof bowl to cool slightly.
- Mixing Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking soda, cream of tartar, ground cinnamon, ginger, nutmeg, cloves, and salt until evenly combined. Set aside.
- Creaming Butter and Sugars: In another bowl, cream the browned butter with light brown sugar and granulated sugar until the mixture is smooth and well combined.
- Adding Wet Ingredients: To the butter and sugar mixture, add the pumpkin puree, egg yolk, and vanilla extract. Mix thoroughly until all ingredients are well incorporated.
- Combining Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep cookies tender.
- Chilling the Dough: Cover the dough and refrigerate it for at least 30 minutes, or until firm enough to roll into balls.
- Preparing to Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and even baking.
- Preparing the Cinnamon Sugar Coating: In a small bowl, mix together granulated sugar with ground cinnamon to create the coating mixture.
- Coating the Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Thoroughly coat each ball in the cinnamon sugar mixture for that signature snickerdoodle crust.
- Shaping and Placing Cookies: Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart. Slightly flatten each cookie with the bottom of a glass to ensure even baking.
- Baking the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden brown.
- Cooling: Allow cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute canned pumpkin puree if fresh pumpkin is unavailable, but ensure it’s pure pumpkin, not pumpkin pie filling.
- Chilling the dough is crucial for preventing spreading and helps develop flavor.
- For a deeper brown butter flavor, do not stir the butter too aggressively while browning to avoid breaking it down.
- To intensify spice flavors, adjust cinnamon and cloves according to personal preference.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
