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Soft and Chewy Brown Butter Pumpkin Snickerdoodle Cookies

Three soft, round pumpkin snickerdoodle cookies stacked on a white plate, coated in cinnamon sugar.
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Bake soft, chewy snickerdoodle cookies infused with pumpkin and coated in a classic cinnamon-sugar mix. This recipe uses brown butter for a deeper flavor.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar, plus 1/2 cup for coating
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons ground cinnamon mixed with 1/2 cup granulated sugar for rolling

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams and brown bits form at the bottom, about 5 to 7 minutes. Remove from heat and let cool slightly.
  2. In a large bowl, whisk the cooled brown butter with 1 cup brown sugar and 1/2 cup granulated sugar until combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until smooth.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Place the remaining 1/2 cup granulated sugar and 2 tablespoons cinnamon in a shallow dish and mix well.
  7. Scoop dough into balls (about 1.5 tablespoons each). Roll each ball first in the cinnamon-sugar mixture, coating completely.
  8. Place dough balls 2 inches apart on baking sheets lined with parchment paper.
  9. Bake at 350°F (175°C) for 9 to 11 minutes. The edges should be set but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • For the softest cookies, slightly underbake them; they firm up as they cool.
  • You can substitute pumpkin pie spice for the individual spices listed if you prefer.
  • Chill the dough for 30 minutes before rolling if your dough feels too soft to handle.

Nutrition

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