Description
Rich Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining the nutty richness of brown butter with the cozy flavors of pumpkin and warm spices. Each soft, chewy cookie is rolled in cinnamon sugar, creating a delightful crunch that perfectly complements the tender center. These cookies are perfect for sharing at autumn gatherings or enjoying alongside your favorite hot beverage. With their irresistible aroma and comforting taste, they are sure to become a beloved addition to your seasonal baking repertoire.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Brown the butter in a medium saucepan over medium heat until golden and nutty. Let it cool slightly.
- In a large bowl, whisk together the brown sugar, granulated sugar, and cooled brown butter until smooth. Stir in pumpkin puree, vanilla extract, and egg until well combined.
- In another bowl, mix flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this to the wet ingredients; mix until just combined.
- Chill dough for at least one hour in an airtight container.
- Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions onto lined baking sheets and roll each in cinnamon sugar before placing them on the sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg