Description

Indulge in the warm, comforting flavors of autumn with Brown Butter Pumpkin Snickerdoodle Cookies. These delightful treats combine nutty brown butter and pumpkin puree, creating a chewy cookie that melts in your mouth. With hints of cinnamon and nutmeg, each bite is a cozy reminder of fall family gatherings. Perfect for sharing at holiday parties or enjoying on a chilly evening, these cookies are sure to become a seasonal favorite.

Ingredients

Scale

1 cup unsalted butter (browned)
1 cup pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar (dark)
2 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 large eggs (room temperature)
1/2 tsp cream of tartar
Sugar & cinnamon mixture (for coating)

Instructions

Brown the butter in a saucepan over medium heat until golden and nutty.
In a bowl, whisk together the browned butter, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
In another bowl, mix the flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
Gradually fold the dry ingredients into the wet mixture until just combined.
Chill the dough for at least 30 minutes.
Preheat your oven to 350°F (175°C). Roll chilled dough into balls and coat them in the sugar-cinnamon mixture.
Bake for 10-12 minutes until edges are set but centers remain soft.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 150
Sugar: 10g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: <1g
Protein: 2g
Cholesterol: 25mg

Keywords: - For enhanced flavor, use high-quality butter when browning. - Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. - Consider adding chocolate chips or nuts for extra texture.