Brown Butter Pumpkin Snickerdoodle Cookies
These cookies combine the rich flavors of brown butter and pumpkin with a delightful cinnamon sugar coating, making them a perfect autumn treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter creamy and rich
- 1 cup canned pumpkin puree smooth and velvety
- 1 cup granulated sugar sweet and pure
- 1 cup packed brown sugar moist and fragrant
- 1 tsp vanilla extract rich and fragrant
Dry Ingredients
- 2.75 cups all-purpose flour light and fluffy
- 1 tsp baking soda for lift
- 2 tsp cinnamon warm and aromatic
- 0.5 tsp salt to enhance flavors
- Pinch nutmeg for that cozy warmth
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tsp cinnamon
Instructions
Preparation
- Brown the unsalted butter in a medium saucepan over medium heat, stirring frequently until it turns a warm brown color, about 5 minutes.
- Remove the butter from heat and let it cool slightly.
- In a large mixing bowl, whisk together the browned butter, granulated sugar, brown sugar, pumpkin puree, and vanilla extract until creamy.
- In another bowl, mix together the all-purpose flour, baking soda, cinnamon, salt, and nutmeg.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined, being careful not to overmix.
- Wrap the dough tightly with plastic wrap and refrigerate for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Combine 1/4 cup granulated sugar and 2 tsp cinnamon in a small dish for coating.
- Scoop tablespoon-sized balls of dough and roll them in the cinnamon sugar mixture before placing them on ungreased baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool slightly on the sheets before transferring them to plates.
Notes
For a healthier option, consider substituting half of the all-purpose flour with whole wheat flour or using coconut sugar. For gluten-free, use a gluten-free flour blend.