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Soft Chewy Brown Butter Pumpkin Snickerdoodle Cookies

Soft Chewy Brown Butter Pumpkin Snickerdoodle Cookies - featured image
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These cookies feature a soft, chewy texture with a dense, cake-like interior, elevated by the nutty depth of browned butter and the classic tang of a cinnamon-sugar coating.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar (divided)
  • 1 cup packed light or dark brown sugar
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Brown the butter in a heavy-bottomed saucepan over medium heat, stirring constantly until it foams, subsides, and develops brown specks with a nutty aroma (5-7 minutes). Pour into a heat-safe bowl and cool for 10-15 minutes until warm but not hot.
  2. In a large bowl, whisk the cooled brown butter, 1 cup granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in pumpkin puree until uniform.
  3. In a separate medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ginger, and salt to remove clumps.
  4. Gradually add dry ingredients to wet ingredients, folding with a spatula until flour disappears. Do not overmix.
  5. In a small shallow bowl, mix 1/2 cup granulated sugar and 1 tablespoon cinnamon for rolling.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1.5 tablespoon balls, roll in cinnamon-sugar mixture, and place on sheets 2 inches apart.
  7. Bake for 10-12 minutes until edges are set and lightly golden, but centers look soft and slightly underdone.
  8. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely or serve warm.

Notes

Ensure pumpkin puree is not watery; strain if necessary. Brown butter can burn quickly, so watch closely. For extra chewiness, chill dough for 30 minutes before baking. Cookies continue to cook on the hot baking sheet after removal from the oven.

Nutrition

Keywords: pumpkin cookies, brown butter cookies, snickerdoodle, fall baking, chewy cookies, pumpkin spice, autumn recipes

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