Print

Soft Chewy Brown Butter Pumpkin Snickerdoodles

brown butter pumpkin snickerdoodles - featured image
Print Recipe

These soft chewy brown butter pumpkin snickerdoodles combine the tangy kick of a classic snickerdoodle with the nutty depth of browned butter and warm pumpkin spices. They are easy to make, perfect for autumn, and designed to win over even pumpkin spice skeptics.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120g) pure pumpkin puree
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Melt the butter in a small saucepan over medium heat, stirring constantly until it foams, subsides, and develops brown bits with a nutty aroma (5-7 minutes). Pour into a heatproof bowl and let cool until lukewarm.
  2. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and 1 teaspoon cinnamon. Set aside.
  4. In a large mixing bowl, combine the cooled brown butter, 1 cup granulated sugar, and 1 cup brown sugar. Beat on medium-high speed for 3-4 minutes until light and fluffy.
  5. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Do not overmix.
  7. Cover the bowl and refrigerate the dough for at least 1 hour (or up to 24 hours).
  8. In a small bowl, mix ½ cup sugar with 1 tablespoon cinnamon for the coating.
  9. Scoop about 1.5 tablespoons of dough, roll into a ball, and coat thoroughly in the cinnamon-sugar mixture.
  10. Place dough balls on prepared baking sheets, leaving 2 inches of space between them.
  11. Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
  12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure the brown butter is cooled to lukewarm before mixing with sugar to prevent greasy cookies. Chilling the dough is crucial to prevent excessive spreading. Do not overbake; the centers should look slightly underdone as they will firm up while cooling. For best texture, store in an airtight container with a piece of bread to maintain chewiness.

Nutrition

Keywords: pumpkin cookies, snickerdoodles, brown butter, fall baking, autumn recipes, soft chewy cookies, pumpkin spice

Find it online: https://tinastirs.com/soft-chewy-brown-butter-pumpkin-snickerdoodles/