Description
Indulge in the cozy flavors of fall with these Brown Butter Pumpkin Snickerdoodle Cookies. Each warm, chewy cookie is infused with nutty brown butter and pumpkin spices, rolled in cinnamon sugar for a delightful treat. Perfect for gatherings or quiet evenings at home, this recipe transforms any occasion into a sweet celebration.
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
- 2 tsp ground cinnamon (plus more for rolling)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs (room temperature)
- For rolling: 1/4 cup granulated sugar + 2 tbsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a saucepan over medium heat, melt unsalted butter until golden brown and fragrant (5-7 minutes). Let it cool slightly.
- In a large bowl, combine browned butter, granulated sugar, and brown sugar until creamy. Add pumpkin puree and eggs; mix until smooth (about 2 minutes).
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add this mixture to the wet ingredients until just combined.
- Chill the dough for at least 30 minutes in the refrigerator.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon-sugar mixture before placing on prepared sheets.
- Bake for 10-12 minutes until edges are set but centers remain soft. Let cool on sheets before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 40g)
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg