Description
To appreciate this treat, we have to look at its component parts. At its core, a Brown Butter Pumpkin Snickerdoodle Cookie is a hybrid dessert. It takes the traditional snickerdoodle—a sugar cookie rolled in cinnamon sugar—and infuses it with two powerful flavor enhancers. The first is browned butter, often referred to in French culinary circles as beurre noisette. This process involves melting butter until the milk solids toast and turn golden, creating a flavor reminiscent of hazelnuts and toffee.
Ingredients
For the cookies:
- ½ cup unsalted butter
- ½ cup pumpkin puree
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
For the cinnamon sugar coating:
- ¼ cup white sugar
Instructions
In a pan, melt butter over medium heat until it turns golden brown and smells nutty. Let it cool slightly.
Whisk browned butter, pumpkin puree, brown sugar, white sugar, egg, and vanilla until smooth.
In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
Gradually mix dry ingredients into the wet mixture until a soft dough forms. Chill for 30 minutes.
Mix cinnamon and sugar for coating. Roll dough into balls and coat generously.
Place on a lined tray and bake at 175°C (350°F) for 10–12 minutes.
Let cookies cool slightly—they’ll be soft, chewy, and spiced perfectly.
Notes
These Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and warmly spiced with cozy autumn flavors. The rich nuttiness of unsalted butter combined with sweet pumpkin and cinnamon makes every bite comforting and irresistible—perfect for fall baking! 🎃🍪
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
Keywords: Pumpkin Snickerdoodles with Browned Butter, Spiced Pumpkin Sugar Cookies, Autumn Brown Butter Snickerdoodles, Soft Chewy Pumpkin Cinnamon Cookies