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Cozy Chewy Brown Butter Pumpkin Spice Snickerdoodles

brown butter pumpkin spice snickerdoodles - featured image
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A chewy, brown butter, pumpkin-spiced snickerdoodle cookie perfect for fall, featuring a crunchy cinnamon sugar crust and warm spices.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon, plus extra for rolling
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts, foams, then turns golden with a nutty aroma. Immediately transfer to a large mixing bowl to cool slightly.
  2. Mix sugars and butter: Add 1 cup granulated sugar and ½ cup packed brown sugar to the browned butter. Stir until well combined and slightly glossy.
  3. Add wet ingredients: Beat in 1 large egg and 1 teaspoon vanilla extract. Fold in ½ cup pumpkin puree until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ½ cups sifted all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ginger. Gradually add dry mix to wet, stirring gently until just combined.
  5. Prepare cinnamon sugar: Mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl.
  6. Shape cookies: Scoop dough with a tablespoon or cookie scoop (about 1.5 tablespoons/22g each). Roll into balls, then roll each in the cinnamon sugar mixture. Place on lined baking sheets about 2 inches apart.
  7. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are set and just starting to brown but centers remain soft. Check at 10 minutes to avoid overbaking.
  8. Cool: Transfer cookies to a cooling rack after 5 minutes on the baking sheet to finish setting and maintain chewy texture.

Notes

Brown the butter carefully to avoid burning; remove from heat when milk solids turn golden. Use cream of tartar for classic snickerdoodle chew and tang. Avoid overmixing after adding flour to keep cookies tender. Chill dough if too sticky. Roll dough balls in cinnamon sugar for a crackly crust. Pull cookies from oven when edges are firm but centers are soft; they will set as they cool.

Nutrition

Keywords: pumpkin snickerdoodles, brown butter cookies, pumpkin spice cookies, fall treats, chewy cookies, cinnamon sugar cookies

Find it online: https://bitesienna.com/cozy-chewy-brown-butter-pumpkin-spice-snickerdoodles-recipe-for-perfect-fall-treats/