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Soft and Chewy Brown Butter Pumpkin Snickerdoodle Cookies

A close-up stack of soft, crackled pumpkin snickerdoodle cookies coated in cinnamon sugar.
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Make soft and chewy pumpkin snickerdoodle cookies with a rich brown butter flavor. This easy fall baking recipe gives you a satisfying twist on the classic cinnamon sugar cookie using pumpkin puree.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For Rolling: 1/2 cup granulated sugar mixed with 2 tablespoons ground cinnamon

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the milk solids toast and turn deep brown, and the butter smells nutty. Immediately pour the brown butter into a heatproof bowl to stop cooking and let it cool for about 15 minutes until it is still liquid but not hot.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set this dry mixture aside.
  3. In a large bowl, beat the cooled brown butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
  4. Beat in the pumpkin puree and vanilla extract until just combined. Add the egg and mix until fully incorporated.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Prepare the coating: In a shallow dish, mix the 1/2 cup sugar and 2 tablespoons cinnamon for rolling.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  9. Bake in a preheated oven at 350 degrees F for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft for a chewy texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • To achieve a soft and chewy cookie, avoid overbaking. The cookies will firm up as they cool.
  • You can substitute the brown butter with softened regular butter if you prefer a quicker method, but the brown butter adds a deep, nutty flavor.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://littlekitchendiary.com/pumpkin-snickerdoodle-cookies-recipe/