Description
These cookies combine the tangy sweetness of a classic snickerdoodle with the earthy comfort of pumpkin pie, elevated by the nutty depth of browned butter. They feature crisp edges, a soft chewy center, and a warm spice profile.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed dark brown sugar
- 1/2 cup (120g) canned pumpkin puree
- 2 large eggs, room temperature
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Instructions
- Brown the butter: Melt butter in a heavy-bottomed saucepan over medium heat. Stir constantly until milk solids turn golden and the scent is nutty (about 10 minutes). Pour into a heat-proof bowl and cool until just warm.
- Cream the sugars and butter: In a mixing bowl, combine cooled brown butter, granulated sugar, and brown sugar. Whisk vigorously for 2-3 minutes until pale and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then mix in pumpkin puree until combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. Gradually add to the wet mixture and mix until just combined.
- Chill the dough: Cover and refrigerate dough for at least 1 hour to solidify fats and meld flavors.
- Prepare rolling sugar: Mix 1/2 cup granulated sugar with 1 teaspoon cinnamon in a shallow bowl.
- Scoop and roll: Preheat oven to 350°F (175°C). Scoop dough into 2-tablespoon balls and roll in cinnamon-sugar mixture. Place on parchment-lined baking sheets, 2 inches apart.
- Bake: Bake for 12-14 minutes until edges are set and lightly golden. Centers should look soft. Rotate pans halfway through.
- Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use canned pumpkin puree, not pumpkin pie filling. Ensure brown butter is cooled before mixing with sugar to prevent melting. Spoon and level flour for accurate measurement. Dough can be frozen raw for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, snickerdoodle, brown butter, fall baking, autumn dessert, homemade cookies, pumpkin spice