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Brown Butter Pumpkin Spice Snickerdoodles

brown butter pumpkin spice snickerdoodles - featured image
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Cozy fall cookies featuring a rich brown butter base and warm pumpkin spice, delivering soft, tender snickerdoodles with a cinnamon-sugar coating.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned
  • 1/2 cup (120g) pumpkin puree (canned or fresh)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and clove)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Brown the butter: Melt 1 cup (2 sticks) unsalted butter in a heavy-bottomed skillet over medium heat, stirring constantly until it foams and turns golden brown with nutty aroma (7-10 minutes). Remove from heat and transfer to a heatproof bowl to cool for 10 minutes.
  2. Mix wet ingredients: Whisk cooled brown butter with 3/4 cup granulated sugar and 1/2 cup brown sugar until combined. Add 1 large egg and 1 teaspoon vanilla extract; mix until smooth and glossy. Stir in 1/2 cup pumpkin puree until fully incorporated.
  3. Combine dry ingredients: In a separate bowl, sift together 2 1/4 cups flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
  4. Mix dry into wet: Slowly add dry ingredients to wet mixture using a spatula or mixer on low speed until dough forms. If dough is too sticky, chill in refrigerator for 15 minutes.
  5. Shape and coat: Preheat oven to 350°F (175°C). Mix 1/4 cup granulated sugar with 1 tablespoon cinnamon in a small bowl. Roll dough into 1 1/2-inch balls, then roll each ball in cinnamon-sugar mixture. Place balls 2 inches apart on parchment-lined baking sheet.
  6. Bake: Bake for 10-12 minutes until edges are set and lightly golden but centers remain soft. Do not overbake.
  7. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning; stir constantly. Chill dough if too sticky for easier rolling. Cream of tartar is essential for classic snickerdoodle tang and chewiness. For extra flavor, toast pumpkin pie spice before mixing. Store cookies in airtight container with a slice of bread to keep soft. Freeze dough balls before baking for convenience.

Nutrition

Keywords: brown butter, pumpkin spice, snickerdoodles, fall cookies, cozy treats, pumpkin puree, cinnamon sugar

Find it online: https://emmastirs.com/brown-butter-pumpkin-spice-snickerdoodles-recipe-5-easy-steps-for-cozy-fall-treats/