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Brown Butter Pumpkin Snickerdoodles

Brown Butter Pumpkin Snickerdoodles
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Brown Butter Pumpkin Snickerdoodles are soft, spiced cookies that combine the nutty richness of browned butter with the warm flavors of pumpkin and cinnamon. Perfectly tender and chewy, these cookies evoke the cozy essence of autumn with every bite and are ideal for festive gatherings, gifts, or pairing with your favorite warm beverage.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (to be browned)
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract

Sugars

  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free baking blend for GF option)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Brown the Butter: Melt the unsalted butter over medium heat, swirling occasionally, until it turns golden brown and releases a nutty aroma, about 5-7 minutes. Immediately remove from heat to prevent burning and let it cool slightly.
  2. Mix Wet Ingredients: In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until creamy. Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated and smooth.
  3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined without overmixing.
  4. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up the dough for easier handling and better texture.
  5. Shape and Coat: Preheat oven to 350°F (175°C). Scoop dough into 1-inch balls and roll each ball thoroughly in the cinnamon sugar mixture to coat completely.
  6. Bake: Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are set but centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Watch butter carefully while browning to avoid burnt flavor.
  • Do not overmix the dough to maintain soft, tender cookies.
  • Chilling the dough enhances flavor and texture significantly.
  • Use fresh ground spices for best flavor impact.
  • Use a cookie scoop for uniform sizing and even baking.

Nutrition

Keywords: pumpkin, snickerdoodles, brown butter, fall cookies, autumn dessert, spiced cookies, cozy treats

Find it online: https://lillysplate.com/brown-butter-pumpkin-snickerdoodles/