Description
Soft, chewy pumpkin cookies with a tangy snickerdoodle twist, featuring nutty brown butter and a spiced cinnamon-sugar coating.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 ½ cups (300g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- ½ cup (120g) pure pumpkin puree
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ cup (100g) granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- 1 teaspoon pumpkin pie spice (for coating, optional)
Instructions
- Brown the butter: Melt butter in a large skillet over medium heat, stirring constantly until it turns golden amber and smells nutty (5-7 minutes). Pour into a heatproof bowl and cool for 10 minutes.
- Mix wet ingredients: In a large bowl, beat the cooled brown butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes until light and fluffy. Add egg, egg yolk, and vanilla; beat until combined.
- Add pumpkin: Beat in the pumpkin puree on low speed until just combined.
- Whisk dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, cream of tartar, salt, cinnamon, ginger, and nutmeg.
- Combine: Gradually add dry ingredients to wet ingredients on low speed, mixing only until no flour streaks remain.
- Chill dough: Cover and refrigerate dough for at least 30 minutes (or up to 24 hours).
- Prepare coating: Mix ½ cup granulated sugar, 1 tablespoon cinnamon, and 1 teaspoon pumpkin pie spice in a small bowl.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and roll: Scoop 1.5 tablespoons of dough per cookie, roll into balls, and coat thoroughly in the cinnamon-sugar mixture. Place on baking sheets 2 inches apart.
- Bake: Bake for 10-12 minutes until edges are set and lightly golden but centers look soft.
- Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling. Chilling the dough is crucial to prevent spreading and develop flavor. Brown butter should be golden amber, not burnt. For gluten-free, use a 1-to-1 GF flour blend. For dairy-free, use vegan butter. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Sodium: 120
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 0.5
- Protein: 2
Keywords: pumpkin cookies, snickerdoodle, brown butter, fall baking, pumpkin spice, soft cookies, cinnamon sugar