Description
Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining the nutty warmth of brown butter with the cozy flavors of pumpkin and cinnamon. These soft and chewy cookies feature a delightful crackle on top, making them perfect for gatherings or as a comforting snack to enjoy with your favorite hot beverage. Bake a batch and fill your kitchen with an irresistible aroma that will have everyone asking for more.
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 cup pumpkin puree
- 1 cup brown sugar
- ? cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ? tsp salt
Instructions
- Brown the butter in a saucepan over medium heat until golden and nutty, about 5-7 minutes. Allow to cool slightly.
- In a large bowl, whisk together browned butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
- In another bowl, combine flour, baking soda, cinnamon, and salt. Gradually mix dry ingredients into wet until just combined; do not overmix.
- Chill the dough for at least 1 hour in the refrigerator.
- Preheat oven to 350?F (175?C) and line baking sheets with parchment paper.
- Roll tablespoon-sized balls of dough in cinnamon sugar mixture, place on prepared sheets two inches apart, and bake for 10-12 minutes until set but soft in the center.
- Enjoy warm with milk or coffee.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg