Print

Best Chewy Brown Butter Pumpkin Snickerdoodle Cookies

Best Chewy Brown Butter Pumpkin Snickerdoodle Cookies - featured image
Print Recipe

These cookies combine the nutty richness of brown butter with the earthy warmth of pumpkin puree and the tangy crunch of a snickerdoodle coating. They feature soft, chewy centers and crisp edges, making them a perfect fall treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (245g) 100% pure pumpkin puree
  • 1 cup (200g) granulated sugar (divided)
  • 1 cup (200g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 3 ½ cups (440g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon ground cinnamon (for dough)
  • 2 teaspoons ground cinnamon (for coating)
  • ½ teaspoon salt

Instructions

  1. Brown the butter: Melt unsalted butter in a saucepan over medium heat, stirring constantly until milk solids turn golden brown and a nutty aroma develops. Remove from heat and pour into a heat-proof bowl to cool slightly.
  2. Mix wet ingredients: In a large bowl, whisk together the cooled brown butter, pumpkin puree, eggs, and vanilla extract until smooth and uniform.
  3. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  4. Form the dough: Add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. Fold in 1 teaspoon of cinnamon. Do not overmix.
  5. Prepare coating: In a shallow bowl, mix the remaining granulated sugar and 2 teaspoons of cinnamon.
  6. Scoop and roll: Portion dough into 1.5 tablespoon balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place on a parchment-lined baking sheet, spacing them 2 inches apart.
  7. Chill: Refrigerate the baking sheets for at least 30 minutes (up to 60 minutes) to prevent spreading and ensure chewiness.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
  9. Cool: Let cookies cool on the baking sheet for 5-10 minutes to set, then transfer to a wire rack to cool completely.

Notes

Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Chilling the dough is crucial for texture. If using dark non-stick pans, lower oven temperature by 25°F. Cookies can be frozen raw or baked; bake from frozen adding 1-2 minutes.

Nutrition

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

Find it online: https://merrymorsel.com/best-chewy-brown-butter-pumpkin-snickerdoodle-cookies/