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Soft, Chewy Brown Butter Pumpkin Snickerdoodle Cookies

A close-up shot of several soft pumpkin snickerdoodle cookies coated in cinnamon sugar, stacked on a white plate.
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Make soft and chewy pumpkin snickerdoodle cookies using brown butter for a deeper flavor, finished with the classic cinnamon-sugar coating.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar for coating
  • 2 tablespoons ground cinnamon for coating

Instructions

  1. Melt the butter in a saucepan over medium heat. Cook, stirring occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Remove from heat and let cool slightly.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until combined.
  4. Beat in the egg and vanilla extract until smooth.
  5. Mix in the pumpkin puree until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. In a small bowl, mix the 1/2 cup sugar and 2 tablespoons cinnamon for the coating.
  8. Scoop rounded tablespoons of dough and roll into balls. Roll each ball thoroughly in the cinnamon-sugar mixture.
  9. Place dough balls 2 inches apart on baking sheets lined with parchment paper.
  10. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should be set, but the centers should look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the softest cookies, slightly underbake them; they will firm up as they cool.
  • Use pure pumpkin puree, not pumpkin pie filling, for the correct texture and flavor.
  • You can chill the dough for 30 minutes before rolling for easier handling.

Nutrition

Find it online: https://tastytribune.com/pumpkin-snickerdoodle-cookies/