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Crispy Brown Butter Pumpkin Snickerdoodle Cookies

crispy brown butter pumpkin snickerdoodle cookies - featured image
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These cookies feature a nutty, complex flavor from browned butter, balanced with warm pumpkin spices and a cinnamon-sugar coating. They offer a perfect texture contrast with crispy edges and chewy centers.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup pumpkin puree
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pumpkin extract
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Brown the butter in a heavy-bottomed saucepan over medium heat, stirring constantly until golden brown specks form and a nutty aroma develops (5-7 minutes). Pour into a heat-safe bowl and cool for 10 minutes.
  2. In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree, vanilla extract, and pumpkin extract until combined.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Cover the dough and refrigerate for at least 30 minutes to firm up the butter.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Mix 1/2 cup granulated sugar and 2 teaspoons cinnamon in a small bowl for the coating.
  9. Scoop dough into balls, roll in the cinnamon sugar mixture, and place on baking sheets 2 inches apart.
  10. Bake for 12-14 minutes until edges are golden brown and crispy but centers look slightly soft.
  11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure eggs are at room temperature to prevent seizing the butter. Do not skip the chilling step as it prevents excessive spreading. Use a kitchen scale for accurate flour measurement. Vegan butter can be used for a dairy-free version, though water content may vary.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, fall baking, crispy cookies, pumpkin spice, gluten-free option

Find it online: https://cravemila.com/crispy-brown-butter-pumpkin-snickerdoodle-cookies-10-easy-steps/