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Perfect Brown Butter Pumpkin Snickerdoodle Cookies

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These Perfect Brown Butter Pumpkin Snickerdoodle Cookies are a recreation of a beloved bakery recipe, featuring nutty brown butter, warm spices, and a soft, chewy center with a classic cinnamon-sugar coating. They’re quick to make, use simple ingredients, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place the butter in a light-colored skillet over medium heat. Stir constantly with a rubber spatula. After about 5-7 minutes, the butter will start to foam, then turn golden, then develop brown specks at the bottom. The moment it smells nutty and looks amber, remove it from the heat. Pour it into a heatproof bowl immediately to stop the cooking. Let it cool for 10 minutes.
  2. Mix the wet ingredients: In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed for 2 minutes until light and fluffy. Add the pumpkin puree, egg, and vanilla extract. Mix until just combined—don’t overmix. The batter will look a little separated; that’s okay.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make sure the spices are evenly distributed.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula. Stop as soon as the flour disappears. Overmixing develops gluten and makes tough cookies. The dough will be soft and slightly sticky—that’s perfect.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is non-negotiable. Chilling solidifies the brown butter and prevents the cookies from spreading too much.
  6. Preheat and prepare: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make the coating: In a small bowl, whisk together the ¼ cup sugar and 1 tablespoon cinnamon.
  8. Shape and coat: Using a cookie scoop, portion out 1.5-tablespoon-sized balls of dough. Roll each ball between your palms to smooth it, then roll generously in the cinnamon-sugar mixture. Place them 2 inches apart on the prepared baking sheets.
  9. Bake: Bake one sheet at a time for 10-12 minutes. The edges should look set and lightly golden, but the centers will still look slightly soft and puffy. That’s exactly what you want. Overbaking dries them out. For a softer cookie, pull them at 10 minutes.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes. This allows them to set without breaking. Then transfer to a cooling rack to cool completely. The crackly tops will develop as they cool.

Notes

Don’t rush the brown butter; medium heat is key to avoid burning. Chilling the dough is non-negotiable to prevent spreading. Use a cookie scoop for even baking. Rotate the baking sheet halfway through for even browning. Let cookies cool on the sheet for 5 minutes before transferring.

Nutrition

Keywords: pumpkin snickerdoodle, brown butter cookies, fall cookies, pumpkin cookies, snickerdoodle recipe

Find it online: https://tinastirs.com/perfect-brown-butter-pumpkin-snickerdoodle-cookies/