Brown Butter Pumpkin Snickerdoodle Cookies
Indulge in the cozy flavors of Brown Butter Pumpkin Snickerdoodle Cookies. These soft, chewy treats blend the nutty richness of brown butter with seasonal pumpkin spice, all rolled in a cinnamon-sugar coating. Perfect for autumn gatherings or a sweet treat at home, these cookies are a delightful way to celebrate fall.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 3/4 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, melt the unsalted butter until golden brown and nutty. Let it cool slightly.
- In a large bowl, whisk together the brown butter, pumpkin puree, granulated sugar, and brown sugar until smooth.
- In another bowl, combine flour, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Scoop rounded balls of dough onto the prepared baking sheet and roll each ball in cinnamon-sugar before placing them back on the sheet.
- Bake for 10-12 minutes until lightly golden around the edges but still soft in the center. Cool on the baking sheet for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (24g)
- Calories: 150
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg