Description
Brown Butter Pumpkin Snickerdoodle Cookies are a delightful fusion of rich, nutty brown butter and warm pumpkin spices, creating a soft, chewy treat that’s perfect for any occasion. With crispy edges that yield to a tender center, these cookies offer an irresistible flavor profile that captures the essence of fall.
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
Instructions
- Brown the butter in a medium saucepan over medium heat until golden and fragrant. Let cool slightly.
- In a large bowl, whisk together the browned butter, pumpkin puree, granulated sugar, brown sugar, and egg until smooth.
- In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Gradually mix into wet ingredients until just combined.
- Chill dough in the refrigerator for at least one hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll tablespoon-sized balls of dough in cinnamon-sugar mixture before placing on prepared sheets.
- Bake for 10-12 minutes or until edges are golden.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For an extra touch, add chocolate chips or swap pumpkin puree with applesauce for a fruity twist. Store cookies in an airtight container at room temperature for up to five days.