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Brown Butter Pumpkin Snickerdoodle Cookies

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Delightful Brown Butter Pumpkin Snickerdoodle Cookies, combining rich flavors of browned butter, pumpkin, and warm spices for an autumn treat.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 and 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • Pinch of nutmeg

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring frequently until it turns a warm brown, about 5 minutes.
  2. Let the browned butter cool slightly.
  3. In a large bowl, whisk together the browned butter, granulated sugar, brown sugar, pumpkin puree, and vanilla extract until creamy.
  4. In another bowl, mix together the flour, baking soda, cinnamon, salt, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes.
  7. Preheat your oven to 350°F (175°C) and prepare a shallow dish with granulated sugar and cinnamon for coating.
  8. Scoop tablespoon-sized balls of dough, rolling them in the sugar mixture before arranging them on ungreased baking sheets.
  9. Bake for 10–12 minutes until the edges are lightly golden.
  10. Let the cookies cool slightly on the sheets before transferring them to plates.

Notes

These cookies are best enjoyed warm, optionally served with ice cream. Store in an airtight container for up to a week.

Nutrition

Find it online: https://mixluna.com/brown-butter-pumpkin-snickerdoodle-cookies/