Brown Butter Pumpkin Snickerdoodle Cookies
Brown Butter Pumpkin Snickerdoodle Cookies are a delightful autumn treat that perfectly blends the rich, nutty flavor of brown butter with the warm essence of pumpkin and spices. These soft, chewy cookies feature a cinnamon-sugar coating that adds a satisfying crunch. Whether you’re celebrating Thanksgiving, hosting a Halloween party, or simply enjoying a cozy evening at home, these cookies will impress your family and friends with their irresistible taste and aroma.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a saucepan over medium heat, melt the unsalted butter until golden brown with a nutty aroma; let cool slightly.
- In a large bowl, combine browned butter, brown sugar, and granulated sugar until creamy. Mix in pumpkin puree.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt; gradually add to wet ingredients until combined.
- Scoop tablespoon-sized portions of dough and roll into balls; coat in cinnamon-sugar mixture.
- Arrange on baking sheets about two inches apart and bake for 10-12 minutes until edges are golden but centers remain soft.
- Allow to cool for five minutes on baking sheets before transferring to wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg