Description
Indulge in the warm, comforting flavors of fall with these Brown Butter Pumpkin Snickerdoodle Cookies. Soft, chewy, and rolled in cinnamon sugar, they are a delightful twist on a classic treat.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup granulated sugar (for rolling)
- 2 tablespoons ground cinnamon (for rolling)
Instructions
- In a saucepan over medium heat, melt the butter, stirring constantly until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Mix until well combined.
- Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Stir until fully incorporated.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, salt, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the sugar and cinnamon for rolling.
- Using a cookie scoop or tablespoon, portion out the dough and roll into balls. Roll each ball in the cinnamon-sugar mixture.
- Place the rolled dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. The centers will look soft but will firm up as they cool.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add chopped nuts or chocolate chips to the dough.
- These cookies can be stored in an airtight container for up to a week.
- Chilling the dough is crucial for achieving the perfect texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg