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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These cozy brown butter pumpkin snickerdoodle cookies are quick, no-chill, and packed with nutty brown butter and warm pumpkin spice. Perfect for fall cravings, they deliver soft, chewy cookies with a crackled cinnamon-sugar coating.

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
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • Pinch of nutmeg (for coating, optional)

Instructions

  1. Brown the butter: Place butter in a light-colored skillet over medium heat. Stir constantly until it melts, foams, and golden specks appear (about 5-7 minutes). Remove from heat and pour into a large mixing bowl. Let cool for 10 minutes.
  2. Mix wet ingredients: Add both sugars to the warm brown butter and whisk vigorously for 1 minute until it looks like wet sand. Add pumpkin puree, egg, and vanilla extract. Whisk until smooth and glossy.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Bring together: Pour dry ingredients into wet mixture. Fold gently with a spatula until just combined. Do not overmix.
  5. Prepare coating: In a small bowl, mix sugar, cinnamon, and nutmeg for the coating.
  6. Scoop and roll: Using a 1.5-tablespoon cookie scoop, portion dough into balls. Roll each ball between palms until smooth, then roll generously in the cinnamon sugar mixture. Place on parchment-lined baking sheets, spacing 2 inches apart.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 10-12 minutes. Edges should be set and lightly golden; centers will look soft and puffy.
  8. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake; pull cookies when centers still look slightly underdone. Watch brown butter closely to avoid burning. Measure flour by spooning and leveling. Use room temperature egg. For sticky dough, refrigerate 15 minutes. Cookies stay fresh in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, no-chill, cinnamon sugar

Find it online: https://morselora.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies/