Brown Butter Pumpkin Snickerdoodles
These sophisticated Brown Butter Pumpkin Snickerdoodles are the perfect fusion of nutty caramelized butter and vibrant pumpkin puree. Each cookie offers a dense, chewy texture with that signature tangy snickerdoodle bite, achieved through the classic use of cream of tartar. Finished with a warm cinnamon-sugar coating, these cookies provide a refined seasonal flavor profile that is absolutely irresistible for any autumn gathering or dessert craving.
- Prep Time: 20
- Cook Time: 12
- Total Time: 32
- Yield: 24 cookies
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, browned and cooled
1 cup pumpkin puree (not pie filling)
1 cup granulated sugar (plus extra for rolling)
1/2 cup packed brown sugar
1 large egg yolk
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
2 tsp cinnamon, divided
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
Instructions
Melt butter in a saucepan over medium heat until it turns amber and smells nutty, then cool completely.
Whisk the cooled brown butter with granulated sugar, brown sugar, egg yolk, and vanilla until smooth.
Stir in the pumpkin puree.
In a separate bowl, whisk together flour, cream of tartar, baking soda, 1 tsp cinnamon, ginger, nutmeg, and salt.
Combine dry ingredients into the wet ingredients until a dough forms.
Chill the dough for at least 30 minutes to prevent excessive spreading.
Preheat oven to 350°F and prepare a baking sheet with parchment paper.
Mix remaining cinnamon with extra sugar in a small bowl.
Scoop dough into balls, roll in the cinnamon-sugar mixture, and place on the baking sheet.
Bake for 12 minutes until set but still soft in the center.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure the browned butter is fully cooled to a solid or soft state before mixing to achieve the correct cookie texture. Chilling the dough is critical for maintaining the shape of the cookies during the bake. Store in an airtight container at room temperature for up to 3 days.
Find it online: https://flavoornote.com/brown-butter-pumpkin-snickerdoodles-2/