Description
These delicious cookies blend the rich flavor of browned butter with the warm spices of fall and the unique taste of pumpkin, creating the ultimate autumn treat. A perfect combination of chewy, spiced dough and a cinnamon-sugar coating, these Brown Butter Pumpkin Snickerdoodle Cookies will become your new favorite fall dessert.
Ingredients
-
½ cup (113.5 g) butter, browned and cooled
-
½ cup (110 g) brown sugar
-
⅓ cup (66.67 g) granulated sugar
-
⅓ cup (81.67 g) pumpkin puree (blotted to become 3 tablespoons or 50g)
-
1 large egg yolk, room temperature
-
2 teaspoons vanilla extract
-
½ teaspoon baking soda
-
½ teaspoon salt
-
1 teaspoon pumpkin pie spice
-
½ teaspoon cinnamon
-
1 cup (140 g) all-purpose flour
-
¼ cup (50 g) granulated sugar (for rolling)
-
1 teaspoon pumpkin pie spice (for rolling)
-
1 teaspoon cinnamon (for rolling)
Instructions
-
Brown the butter: In a saucepan, melt the butter over medium heat. Stir frequently until it turns golden brown and smells nutty. Remove from heat and let it cool.
-
Prepare the dough: In a large bowl, mix the browned butter, brown sugar, and granulated sugar. Add the pumpkin puree, egg yolk, and vanilla extract, and stir until smooth.
-
Combine dry ingredients: In a separate bowl, whisk together the baking soda, salt, pumpkin pie spice, cinnamon, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
-
Preheat the oven: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Form the cookies: In a small bowl, combine the granulated sugar, pumpkin pie spice, and cinnamon for rolling. Scoop tablespoons of dough and roll them into balls, then roll them in the cinnamon-sugar mixture.
-
Bake: Place the dough balls on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
-
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure to brown the butter carefully to avoid burning it. Let it cool completely before adding to the dough to avoid cooking the egg yolk.
The dough can be made ahead of time and stored in the refrigerator for up to 2 days.
You can also freeze the dough balls for later use. Just bake them directly from the freezer, adding a couple of extra minutes to the baking time.
- Prep Time: 15 minutes (not including chilling time)
- Cook Time: 10-12 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cookies, snickerdoodle cookies, fall cookies, browned butter, pumpkin spice cookies, autumn treats, soft cookies, chewy cookies