Description
Brown Butter Pumpkin Snickerdoodle Cookies offer a delightful blend of rich, nutty flavors and warm autumn spices. These soft, chewy cookies are rolled in cinnamon sugar, creating a perfect contrast to their tender centers. Ideal for cozy gatherings or as a sweet treat to savor alone, these cookies are sure to evoke feelings of fall with every bite.
Ingredients
Scale
- 1 cup unsalted butter (browned)
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp cream of tartar
- Cinnamon sugar for coating
Instructions
- Brown the butter in a saucepan over medium heat until golden and nutty.
- In a mixing bowl, combine browned butter, granulated sugar, and brown sugar; beat until creamy. Add pumpkin puree and eggs, mixing well.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and cream of tartar.
- Gradually add the dry mixture to the wet ingredients; fold gently until combined.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets and roll in cinnamon sugar.
- Bake for 10-12 minutes until puffy but slightly underbaked in the center.
- Prep Time: 15 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: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg