Description
Soft, chewy, and perfectly spiced Snickerdoodles made with nutty brown butter and pumpkin puree. This foolproof recipe requires minimal ingredients and no complex techniques for a cozy fall treat.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter
- 1/2 cup (120g) 100% pure pumpkin puree
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
- 2 large eggs, room temperature
- 1/2 tsp salt
Instructions
- Melt butter in a small saucepan over medium heat, stirring constantly until it foams, settles, and develops a nutty aroma with brown specks. Remove from heat and pour into a heatproof bowl to cool for 10-15 minutes until liquid but not hot.
- In a large mixing bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar for 1-2 minutes until glossy. Add eggs one at a time, whisking well after each addition, then stir in pumpkin puree until smooth.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add dry ingredients to wet ingredients and fold with a spatula until no streaks of flour remain. Do not overmix.
- Mix 1/4 cup granulated sugar and 1 tsp cinnamon in a shallow bowl for coating.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop dough into balls, roll in cinnamon sugar mixture, and place on sheets 2 inches apart.
- Bake for 10-12 minutes until edges are set and lightly golden but centers look soft. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Brown butter must be cooled before adding to eggs to prevent cooking them. For best texture, do not overbake; cookies firm up as they cool. Store in an airtight container with a slice of bread to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14
- Sodium: 110
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, snickerdoodles, brown butter, fall baking, easy cookies, pumpkin puree, cinnamon sugar, autumn dessert