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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 crispy edges and a chewy center, combining the nutty depth of browned butter with the tangy kick of classic snickerdoodles and the cozy flavor of pumpkin.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1/2 cup (120g) 100% pure pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup (100g) granulated sugar (for dough)
  • 1 cup (200g) brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1/4 cup (50g) granulated sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Melt butter in a heavy-bottomed saucepan over medium heat, stirring constantly until foam subsides and brown bits form (5-7 minutes). Pour into a heat-proof bowl and cool for 10 minutes.
  2. In a medium bowl, whisk together the cooled brown butter, pumpkin puree, and vanilla extract until smooth.
  3. In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  4. Pour the wet mixture into the dry ingredients and fold with a silicone spatula until just combined. Do not overmix.
  5. Cover and refrigerate the dough for 30 minutes to firm up the butter.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Mix the 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl for the coating.
  8. Scoop 1.5 tablespoons of dough per cookie, roll into balls, and coat thoroughly in the cinnamon sugar mixture. Place on baking sheets 2 inches apart.
  9. Bake for 10-12 minutes until edges are golden brown and centers look slightly soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure you use pure pumpkin puree, not pumpkin pie filling. Spoon and level the flour to avoid dry cookies. Chilling the dough is recommended for better texture and spread control. Brown butter should smell nutty and have brown specks at the bottom of the pan.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, fall baking, crispy cookies, easy dessert, gluten-free option

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