Description
Indulge in the warm flavors of fall with these Brown Butter Pumpkin Snickerdoodle Cookies. A perfect blend of spiced pumpkin, brown butter, and cinnamon sugar coating, these chewy cookies are a delightful treat for the season.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, browned and cooled slightly
- ¾ cup brown sugar
- ½ cup granulated sugar
- â…“ cup pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- Brown the butter: In a saucepan, brown the butter until golden and nutty. Let it cool slightly.
- Mix the wet ingredients: Combine browned butter with sugars, then add pumpkin, egg yolk, and vanilla.
- Prepare the dry ingredients: Whisk together flour, cream of tartar, baking soda, spices, and salt.
- Combine the mixtures: Gradually add dry ingredients to wet, forming a dough. Chill the dough.
- Preheat and coat: Preheat oven, mix cinnamon sugar coating, roll dough in it, and place on baking sheets.
- Bake: Bake until set but slightly underbaked. Cool on a wire rack.
Notes
- Chilling the dough prevents spreading.
- Avoid overbaking for chewier cookies.
- Cookies remain soft for days and freeze well.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
