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Crispy Brown Butter Pumpkin Snickerdoodle Cookies

crispy brown butter pumpkin snickerdoodle cookies - featured image
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These cookies feature a sophisticated twist on classic snickerdoodles with nutty brown butter and seasonal pumpkin puree, resulting in crispy, lacy edges and a soft, chewy center.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup pure pumpkin puree
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon cinnamon (for coating)

Instructions

  1. Brown the butter: Melt butter in a medium saucepan over medium heat, stirring frequently until milk solids turn golden brown and it smells nutty (5-7 minutes). Pour into a heat-proof bowl and cool for 10-15 minutes until just warm.
  2. Cream the sugars and butter: In a large mixing bowl, combine cooled brown butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy.
  3. Add wet ingredients: Mix in pumpkin puree, eggs, and vanilla extract on low speed until just combined.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Make the dough: Gradually add dry ingredients to wet ingredients and mix on low speed until a thick, slightly sticky dough forms.
  6. Chill the dough: Cover and refrigerate dough for at least 30 minutes. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Prepare coating: Mix 1/2 cup sugar and 1 tablespoon cinnamon in a shallow bowl.
  8. Scoop and roll: Portion dough into balls, roll in cinnamon-sugar mixture, and place on baking sheets 2 inches apart.
  9. Bake: Bake for 12-14 minutes until edges are set and lightly golden, but centers still look soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure brown butter is cooled to just warm before mixing to prevent flat cookies. Chilling the dough is crucial to prevent excessive spreading due to the moisture in the pumpkin puree. Do not use pumpkin pie filling; use only pure pumpkin puree.

Nutrition

Keywords: pumpkin cookies, brown butter cookies, snickerdoodle, fall baking, crispy cookies, pumpkin puree, easy dessert

Find it online: https://tomyumy.com/crispy-brown-butter-pumpkin-snickerdoodle-cookies-10-minute-easy-recipe/