Description
Indulge in the warm, cozy flavors of autumn with these delightful brown butter pumpkin snickerdoodle cookies. Each bite offers a perfect balance of rich, buttery goodness and warm spices, making them an irresistible treat for any occasion. Whether enjoyed with family or shared at festive gatherings, these cookies embody the essence of fall. Get ready to elevate your baking game with this easy-to-follow recipe!
Ingredients
Scale
- 1 cup unsalted butter (browned)
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 2 large eggs
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup granulated sugar mixed with 1 tsp cinnamon (for coating)
Instructions
- 1. Brown the Butter: Melt unsalted butter in a skillet over medium heat until golden brown and nutty.
- 2. Mix Wet Ingredients: In a bowl, beat browned butter with granulated and brown sugars until creamy. Add pumpkin puree and eggs; mix until smooth.
- 3. Sift Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- 4. Combine Mixtures: Gradually fold dry ingredients into the wet mixture until just combined.
- 5. Chill Dough: Cover dough with plastic wrap and refrigerate for at least 30 minutes.
- 6. Preheat Oven: Heat oven to 350°F (175°C).
- 7. Roll & Coat: Roll chilled dough into balls and coat in the cinnamon-sugar mixture.
- 8. Bake: Place on lined baking sheets and bake for 10-12 minutes until edges are golden.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fall, American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg