Brown Butter Pumpkin Snickerdoodles
Indulge in these sophisticated Brown Butter Pumpkin Snickerdoodles, where toasted nutty butter meets warm seasonal spices. These cookies offer a perfect harmony of a chewy interior and a crisp, sugary exterior. The addition of pumpkin puree and aromatic spices like ginger and cinnamon makes this the ultimate autumnal treat. Perfect for cool days, this recipe utilizes browned butter to elevate the flavor profile, ensuring a gourmet experience in every bite.
- 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)
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup packed light or dark 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
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/2 tsp fine sea salt
1/4 cup granulated sugar mixed with 1 tsp cinnamon (for coating)
Instructions
Melt butter in a heavy-bottomed skillet over medium heat until browned and nutty, then chill until semi-solid.
Whisk browned butter with sugars until smooth and fluffy.
Beat in pumpkin puree, egg yolk, and vanilla extract.
In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, ginger, nutmeg, and salt.
Gradually combine dry ingredients into the wet mixture until just incorporated.
Chill dough for at least 30 minutes for better texture.
Preheat oven to 350°F and prepare a baking sheet with parchment paper.
Roll dough into balls and toss in the cinnamon-sugar coating mixture.
Bake for 12 minutes or until edges are set but centers remain soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure you measure flour by spooning it into the measuring cup and leveling it off to avoid dense cookies. Using room temperature egg yolks helps with emulsion. Keep the browned butter from burning; it should be golden brown with a nutty aroma. Store in an airtight container at room temperature for up to 5 days.
Find it online: https://flavoornote.com/brown-butter-pumpkin-snickerdoodles/