Print

Brown Butter Pumpkin Snickerdoodle Cookies: The Best Fall Treats

Brown Butter Pumpkin Snickerdoodle Cookies
Print Recipe

These Brown Butter Pumpkin Snickerdoodle Cookies are the perfect fall treat, combining warm pumpkin flavors with the rich nuttiness of brown butter.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a saucepan, melt the butter over medium heat until it turns brown and smells nutty. Let it cool slightly.
  3. In a large bowl, combine the brown butter, granulated sugar, and brown sugar. Mix until well combined.
  4. Add the pumpkin puree and eggs to the mixture, stirring until smooth.
  5. In a separate bowl, whisk together the flour, cream of tartar, baking soda, spices, and salt.
  6. Gradually add the dry ingredients to the wet mixture until fully incorporated.
  7. In a small bowl, mix the sugar and cinnamon for rolling.
  8. Using a cookie scoop, portion out the dough and roll it in the sugar-cinnamon mixture.
  9. Place the dough balls on the prepared baking sheet and flatten slightly.
  10. Bake for 10-12 minutes or until the edges are golden.
  11. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • For a twist, add chocolate chips to the dough.
  • These cookies are best enjoyed within the first few days of baking.

Nutrition

Keywords: Brown Butter, Pumpkin, Snickerdoodle, Cookies, Fall Treats

Find it online: https://www.yumtobite.com/brown-butter-pumpkin-snickerdoodle-cookies-the-best-fall-treats/