Description
These brown butter pumpkin snickerdoodles combine the classic snickerdoodle tang with warm pumpkin spice flavors. Brown butter adds a nutty depth, making these cookies a perfect fall treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar, plus more for rolling
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pie filling)
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup granulated sugar mixed with 1 teaspoon cinnamon for rolling
Instructions
- Melt butter in a saucepan over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a shallow dish, combine 1/4 cup granulated sugar and 1 teaspoon cinnamon.
- Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
- Place cookies 2 inches apart on baking sheets lined with parchment paper.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is well-drained to avoid overly wet dough.
- Do not overbake; the cookies will continue to set as they cool.
- For a stronger cinnamon flavor, you can increase the amount in the rolling mixture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg