Brown Butter Pumpkin Snickerdoodle Cookies
Super chewy and gooey pumpkin snickerdoodle cookies packed with fall flavors like brown butter, pumpkin spice, and cinnamon sugar.
Equipment
Ingredients
Cookie Dough
unsalted butter (browned)
115 g
pumpkin puree (pureed)
120 g
granulated sugar
100 g
brown sugar
100 g
large egg
1 piece
vanilla extract
10 ml
all-purpose flour
280 g
baking powder
5 g
baking soda
2 g
pumpkin spice
10 g
salt
3 g
Cinnamon Sugar Coating
granulated sugar
50 g
ground cinnamon
5 g
Instructions
Brown the butter
Melt butter in a skillet over medium heat, swirling until it turns golden brown and smells nutty.
Mix wet ingredients
Combine browned butter, pumpkin puree, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
Mix dry ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin spice, and salt.
Combine wet and dry
Gradually add dry ingredients to wet mixture and stir until just combined - do not overmix.
Prepare cinnamon sugar coating
Mix granulated sugar and cinnamon together in a small bowl.
Shape cookies
Scoop 2-tablespoon portions of dough, roll into balls, then roll each ball in cinnamon sugar mixture.
Bake cookies
Place cookies on parchment-lined baking sheet and bake until edges are set and centers look slightly underdone.
Cool cookies
Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Original recipe
Storage
Store in airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months.
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