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As the leaves turn and the air cools, the charm of fall baking comes alive in kitchens across the country. The season brings with it a plethora of comforting flavors, and pumpkin reigns supreme as the star ingredient of autumn. From lattes to pies, pumpkin has a unique ability to evoke warmth and nostalgia, making it a favorite among bakers and dessert lovers alike. Among the many pumpkin-flavored treats, Brown Butter Pumpkin Snickerdoodles stand out as an exceptional choice, combining the classic sweetness of snickerdoodles with the rich, nutty depth of brown butter and the cozy spices of the season.

Brown Butter Pumpkin Snickerdoodles – Extra Soft & Chewy!

Warm up your autumn with delicious Brown Butter Pumpkin Snickerdoodles, the perfect blend of cozy pumpkin flavor and comforting spices. This cookie recipe features the rich, nutty depth of brown butter, giving a unique twist to the traditional snickerdoodle. With a soft, chewy texture and delightful cinnamon-sugar coating, these cookies are ideal for fall gatherings or enjoying with a warm beverage. Discover the joy of baking with this irresistible treat that captures the essence of the season.
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Ingredients
  

For the Brown Butter:

1 cup unsalted butter (2 sticks)

For the Cookie Dough:

1 cup pumpkin puree (canned or fresh)

1 ½ cups granulated sugar

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

3 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon salt

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cloves

For the Cinnamon Sugar Coating:

½ cup granulated sugar

2 teaspoons ground cinnamon

Instructions
 

Brown the Butter:

    - In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until it turns a golden brown color and develops a nutty aroma (about 5-7 minutes). Be sure to keep an eye on it to prevent burning. Remove from heat and let it cool for 10-15 minutes.

      Prepare the Cookie Dough:

        - In a large mixing bowl, combine the cooled brown butter, pumpkin puree, granulated sugar, brown sugar, egg, and vanilla extract. Mix together until well combined.

          Mix the Dry Ingredients:

            - In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Be careful not to overmix.

              Chill the Dough:

                - Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight). This helps the cookies maintain their shape and enhances the flavors.

                  Preheat the Oven:

                    - Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

                      Make the Cinnamon Sugar Coating:

                        - In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.

                          Shape the Cookies:

                            - Once the dough has chilled, scoop out about 2 tablespoons of dough and roll it into a ball. Roll the dough balls in the cinnamon sugar mixture until fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.

                              Bake the Cookies:

                                - Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.

                                  Cool and Enjoy:

                                    - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy the soft, chewy goodness!

                                      Prep Time, Total Time, Servings: 15 mins | 1 hour 40 mins | Makes approximately 24 cookies