Brown Butter Pumpkin Snickerdoodles
These chewy brown butter pumpkin snickerdoodles are the perfect spiced fall cookie. With a chewy center, a slightly crispy edge, and a sugary spice coating, these cookies just melt in your mouth!
Ingredients
- ½ cup (113.5 g) butter browned and cooled
- ½ cup (110 g) brown sugar
- ⅓ cup (66.67 g) granulated sugar
- ⅓ cup (81.67 g) pumpkin puree blotted to become 3 tablespoon (50g)
- 1 large egg yolk room temperature
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon (0.5 teaspoon) cinnamon
- 1 cup (140 g) all-purpose flour
- ¼ cup (50 g) granulated sugar for rolling
- 1 teaspoon pumpkin pie spice for rolling
- 1 teaspoon cinnamon for rolling
Instructions
- Start by browning the butter. You'll take ½ cup of butter (one stick) and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool completely.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Measure out ⅓ cup of pumpkin and place on a paper plate. Using some paper towels, blot the pumpkin, removing liquid until the paper towel wipes clean. When done the pumpkin should measure more like 3 tablespoons (50g).
- Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment and mix together. Add pumpkin, egg yolk and vanilla and mix again.
- Add salt, baking soda, cinnamon, pumpkin spice and flour to the bowl and mix on low, being careful not to over mix. I usually like to stop mixing when I still have flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop. Mix together the sugar, pumpkin pie spice and cinnamon in a small bowl. Roll cookie balls in it and place 4-5 cookies per baking sheet.
- Bake the cookies for 9-11 minutes. You don't want to see any shiny dough in the middle of the cookie, but make sure not to over bake these. Allow cookies to cool on the pan before moving to a cooling rack to hold their shape. Sprinkle with a little extra sugar if you want.
Video
Notes
Blotting the pumpkin beforehand is what helps these cookies to become less cakey and more chewy.
With browning the butter and blotting the pumpkin, everyone will have slightly different results. If your dough feels crumbly before scooping, add 1-2 tablespoon extra pumpkin in until it feels like a smoother cookie dough consistency.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 230kcalCarbohydrates: 31gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 48mgSodium: 277mgPotassium: 61mgFiber: 1gSugar: 20gVitamin A: 1757IUVitamin C: 0.5mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!