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Chewy Pumpkin Snickerdoodle Cookies: Best Brown Butter Recipe

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These chewy pumpkin snickerdoodle cookies feature brown butter for a nutty, toffee-like depth, combining the classic tang of a snickerdoodle with the warm, earthy flavor of pumpkin. They are moist, dense, and perfect for fall evenings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup granulated sugar (for coating)
  • 1 tsp cinnamon (for coating)

Instructions

  1. Brown the butter in a heavy-bottomed saucepan over medium heat, stirring constantly until it smells nutty and turns golden brown (about 5-7 minutes). Pour into a heat-proof bowl and let cool for 10 minutes.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cream of tartar, cinnamon, and nutmeg.
  3. In a large bowl, beat the cooled brown butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in the pumpkin puree until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Optional: Chill the dough for 30 minutes to prevent spreading and meld flavors.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Mix the coating ingredients (1/2 cup sugar and 1 tsp cinnamon) in a small bowl.
  9. Scoop dough balls (about 1.5 tablespoons each) and roll them in the cinnamon-sugar mixture. Place on baking sheets 2 inches apart.
  10. Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure eggs and pumpkin are at room temperature. Measure flour by spooning it into the cup and leveling off, rather than scooping directly from the bag. Do not overmix the dough to maintain a chewy texture. Brown butter goes from perfect to burnt quickly, so watch it closely. Cookies continue to cook on the hot baking sheet after removal from the oven.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, fall baking, chewy cookies, pumpkin spice, easy dessert

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