Brown Butter Pumpkin Snickerdoodle Cookies for Fall Baking Recipe
Delight in the cozy flavors of fall with these Brown Butter Pumpkin Snickerdoodle Cookies. Featuring rich browned butter, warm pumpkin puree, and a blend of classic autumn spices, these cookies offer a soft, chewy texture with a cinnamon-sugar coating that perfectly complements the seasonal flavors.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brown Butter and Wet Ingredients
- 1 cup unsalted butter (browned)
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter until it begins to foam and takes on a golden brown color with a nutty aroma. Remove from heat and let it cool for 10 to 15 minutes.
- Mix wet ingredients: In a large bowl, beat the cooled browned butter with the light brown sugar and granulated sugar until smooth and creamy. Add the pumpkin purée, egg yolk, and vanilla extract, and mix until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice until evenly mixed.
- Make the dough: Slowly add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough. Cover the dough and chill it in the refrigerator for at least 30 minutes to firm up.
- Prepare coating: In a small bowl, combine the granulated sugar and ground cinnamon to create the classic snickerdoodle coating.
- Form and coat the cookies: Preheat the oven to 350°F (175°C). Roll chilled dough into balls and then roll each ball in the cinnamon-sugar mixture to coat thoroughly.
- Bake: Line baking sheets with parchment paper and place the coated cookie dough balls about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy the warm flavors of fall.
Notes
- For best results, do not overmix the dough to keep cookies tender and soft.
- Chilling the dough helps prevent spreading and intensifies the flavors.
- The pumpkin purée should be plain and not pumpkin pie filling for correct texture and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
Keywords: pumpkin snickerdoodle cookies, brown butter cookies, fall baking recipe, autumn cookies, pumpkin spice cookies, soft cinnamon cookies
