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Cozy Brown Butter Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These brown butter pumpkin snickerdoodle cookies are warm, spiced, and incredibly soft, with a deep nutty flavor from the brown butter and a classic cinnamon-sugar coating. Made in one bowl, they’re the perfect easy fall treat for gatherings or cozy nights in.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • For the coating: ¼ cup (50g) granulated sugar
  • For the coating: 2 tablespoons ground cinnamon

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Swirl occasionally as it melts. It will foam up, then the foam will subside, and you’ll see little brown specks forming at the bottom (about 5-7 minutes). When it smells nutty and turns amber, remove from heat and pour into a large mixing bowl immediately. Let cool for 10 minutes until warm but not hot.
  2. Mix the wet ingredients: Add the granulated sugar and brown sugar to the warm brown butter. Whisk until combined (it will look grainy). Add the pumpkin puree, egg, and vanilla extract. Whisk until smooth and glossy.
  3. Add the dry ingredients: Add the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to the same bowl. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). The dough will be soft and slightly sticky.
  4. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (non-negotiable for best results).
  5. Preheat and prepare: While the dough chills, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Mix the coating sugar and cinnamon in a small bowl.
  6. Scoop and coat: Use a cookie scoop (1.5 tablespoon size) to portion the dough into balls. Roll each ball between your palms to smooth, then roll generously in the cinnamon-sugar mixture. Place 2 inches apart on prepared baking sheets.
  7. Bake: Bake for 10-12 minutes. Cookies should look puffed and slightly cracked on top, with edges just starting to set. Centers will look slightly underdone.
  8. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chill the dough thoroughly to prevent spreading. Use a light-colored pan for browning butter to see the color change. Measure pumpkin carefully—too much makes cookies spread. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter like Miyoko’s. Add mix-ins like white chocolate chips or pecans if desired. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

Keywords: brown butter pumpkin snickerdoodle cookies, easy fall recipe, one bowl cookies, pumpkin cookies, snickerdoodle cookies, fall baking, cinnamon sugar cookies

Find it online: https://noshbelle.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies-easy-fall-recipe/