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Cozy Brown Butter Pumpkin Snickerdoodle Cookies: Best Easy Recipe

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These Cozy Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and rolled in cinnamon sugar, with a nutty depth from brown butter. Perfect for fall gatherings, they’re easy to make with simple ingredients and deliver bakery-quality flavor.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree (patted dry)
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Stir occasionally as it melts. It will foam, then subside, and brown specks will form at the bottom (about 5-7 minutes). Once it smells nutty and the specks are amber, remove from heat immediately. Pour into a heat-safe bowl to stop cooking. Let cool for 10 minutes.
  2. Mix the wet ingredients: In a large bowl, combine cooled brown butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar. Whisk until smooth (about 1 minute). Add 1/2 cup pumpkin puree (patted dry), 1 large egg, and 2 teaspoons vanilla extract. Whisk until fully incorporated.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
  4. Combine wet and dry: Gradually add dry ingredients to wet ingredients, stirring with a wooden spoon or silicone spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  6. Preheat and prepare: About 10 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make the cinnamon-sugar coating: In a small bowl, mix 1/4 cup granulated sugar with 1 1/2 teaspoons cinnamon.
  8. Shape and coat the cookies: Using a 1.5-tablespoon cookie scoop or your hands, portion dough into balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart (about 24 cookies).
  9. Bake: Bake one sheet at a time for 10-12 minutes. Cookies will look puffed and slightly cracked on top; edges should be set but centers soft. For softer cookies, bake 10 minutes; for crisper edges, 12 minutes.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip patting the pumpkin puree dry to avoid cakey cookies. Watch the brown butter carefully—it can burn in 30 seconds. Chilling the dough is essential for thick, crinkly tops. Bake one sheet at a time for even results. Let cookies cool on the sheet for 5 minutes before transferring.

Nutrition

Keywords: pumpkin snickerdoodle, brown butter cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy cookie recipe

Find it online: https://elaraeats.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies-best-easy-recipe/