Print

Soft Chewy Brown Butter Pumpkin Snickerdoodles

brown butter pumpkin snickerdoodles - featured image
Print Recipe

These soft, chewy pumpkin snickerdoodles combine the nutty depth of brown butter with warm pumpkin spice for a perfect fall cookie. They feature a tender texture with a crisp cinnamon sugar coating, ideal for cozy autumn gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and slightly cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) light brown sugar
  • 1 large egg, room temperature
  • ½ cup (120g) pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 ¾ cups (345g) all-purpose flour (can substitute gluten-free flour blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • Cinnamon sugar for rolling: ¼ cup granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

  1. Brown the unsalted butter in a medium skillet over medium heat, stirring frequently until golden brown with a nutty aroma (5-7 minutes). Remove from heat and cool for about 10 minutes.
  2. In a large bowl, whisk together granulated sugar, brown sugar, and cooled brown butter until combined. Add egg, pumpkin puree, and vanilla extract; mix until smooth and slightly fluffy.
  3. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add dry ingredients to wet ingredients, mixing gently but thoroughly until a soft, slightly sticky dough forms. Avoid overmixing.
  5. Optional: Cover and refrigerate dough for at least 30 minutes to firm up and prevent spreading.
  6. Mix granulated sugar and cinnamon in a small bowl for rolling.
  7. Preheat oven to 350°F (175°C). Scoop about 2 tablespoons (30g) of dough and roll into balls. Roll each ball generously in cinnamon sugar and place about 2 inches apart on lined cookie sheets.
  8. Bake for 10-12 minutes until edges are set but centers remain soft. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
  9. Cool completely on the rack before serving.

Notes

Use a light-colored pan to brown butter to monitor color changes and avoid burning. Chilling dough is recommended to prevent spreading and achieve chewy centers. Roll dough balls generously in cinnamon sugar for classic snickerdoodle crunch. Baking until edges are set but centers look slightly underbaked ensures soft chewiness. For dairy-free, use vegan butter and flax egg. For gluten-free, substitute flour with a gluten-free blend.

Nutrition

Keywords: pumpkin snickerdoodles, brown butter cookies, fall cookies, soft chewy cookies, pumpkin spice, snickerdoodle recipe, autumn baking

Find it online: https://jodierecipes.com/soft-chewy-brown-butter-pumpkin-snickerdoodles-easy-homemade-fall-cookies-recipe/