Description
These Brown Butter Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, with the warm flavors of pumpkin and brown butter adding a cozy fall touch to every bite.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, browned and cooled
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For Rolling:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Brown the Butter: Melt butter in a saucepan over medium heat until golden brown and fragrant. Let cool.
- Prepare the Dough: In a bowl, mix brown butter, pumpkin puree, sugars until smooth. Add egg yolk and vanilla. In another bowl, whisk dry ingredients. Combine wet and dry ingredients.
- Chill and Bake: Chill dough, preheat oven to 350°F, roll dough into balls, coat in cinnamon sugar, bake for 9-11 minutes.
- Cool and Enjoy: Let cookies rest on baking sheet before transferring to a wire rack.
Notes
- Chilling the dough is essential for thick, chewy cookies.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
