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Pumpkin Snickerdoodles

Brown Butter Pumpkin Snickerdoodles

These Brown Butter Pumpkin Snickerdoodles is a delicious fall twist on the classic snickerdoodle. With rich, nutty brown butter, warm pumpkin spices and a sweet cinnamon-sugar coating, these soft and chewy cookies are the perfect fall cookie.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 18 cookies

Equipment

  • 1 Hand Mixer
  • 2 large mixing bowls
  • 1 1 oz cookie scoop
  • 2 baking sheets
  • Parchment Paper

Ingredients
  

  • 1/2 cup unsalted butter
  • 1/3 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all purpose flour
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teasoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves

For the cinnamon sugar coating

  • 1/4 cup granulated suggar
  • 2 teaspoons ground cinnamon

Instructions
 

  • Cut the butter into 1 tablespoon cubes and add it to to a medium skillet. Cook the butter over medium heat and brown while stirring constantly. The butter will become amber in color and develop a nutty fragrance. Remove from the heat and allow to cool to room temperature.
  • Place the pumpkin puree on a sheet of paper towel and gently squeeze to remove some of the liquid, set aside.
  • In a large bowl add in the browned butter, dried pumpkin puree,brown sugar, and granulated sugar, vanilla extract and egg. Whisk together until combined
  • Add the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, cloves and ginger to the wet ingredients. Stir together until the dry ingredients are just incorportated.
  • Chill the cookie dough for at least 30 minutes or up to 24 hours.
  • Preheat to oven to 350 degrees F.
  • In a small bowl stir together the remaining granulated sugar and cinnamon for the coating, set aside.
  • Line the baking sheets with parchment paper. Scoop the cookie dough with a 1 oz cookie scoop and gently roll into a ball. Roll the dough in the cinnamon sugar mixture and place on the preared cookie sheet. Repeat with the remaining dough, setting the cookie dough at least 2 inches apart on the cookie sheet.
  • Bake for 11-13 minutes or until the edges of the cookies are set. Cool on a wire rack before serving.
Keyword fall baking, fall desserts, holiday cookies

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