Description
Delicious brown butter pumpkin snickerdoodle cookies that perfectly blend cozy autumn flavors with a gourmet touch.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 tsp cinnamon
- 1/2 tsp salt
Instructions
- Brown the butter: In a saucepan, melt the unsalted butter over medium heat, stirring constantly until it turns golden brown and has a nutty aroma. Cool slightly.
- Mix wet ingredients: In a bowl, combine the browned butter, pumpkin puree, granulated sugar, and brown sugar until well mixed. Then add the egg.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
- Form the dough: Gradually add the dry mixture to the wet mixture until just combined. Don’t overmix—stop as soon as you see no flour streaks.
- Chill: Let the dough sit in the fridge for at least 30 minutes (this is non-negotiable, people! It prevents spreading).
- Roll: Preheat your oven to 350°F (175°C). Roll dough into balls, then roll in the cinnamon-sugar mixture.
- Bake: Place on a parchment-lined baking sheet and bake for 10-12 minutes until golden but slightly underbaked.
- Cool down: Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough to help the cookies hold their shape. Use real pumpkin puree for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, pumpkin, snickerdoodle, fall dessert, autumn cookies