Description
Brown Butter Pumpkin Snickerdoodle Cookies are the perfect autumn treat, combining warm pumpkin spice and the nutty richness of brown butter. Each bite offers a cozy, chewy experience that’s delightful for chilly evenings or festive gatherings. With their golden-brown exterior and sweet cinnamon sugar coating, these cookies are sure to become a family favorite.
Ingredients
Scale
- 1 cup unsalted butter (browned)
- 1 cup pumpkin puree (100% pure)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (light or dark)
- 1 large egg
- 2 cups all-purpose flour
- 2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Brown the unsalted butter in a skillet over medium heat until golden and nutty.
- In a bowl, whisk together browned butter, granulated sugar, and brown sugar until smooth.
- Stir in pumpkin puree and egg until fully incorporated.
- In another bowl, whisk together flour, baking soda, baking powder, pumpkin spice, and salt; sift this into the wet ingredients gradually.
- Chill the dough for at least 30 minutes in the refrigerator.
- Preheat your oven to 350°F (175°C). Scoop chilled dough onto parchment-lined baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg