Description
Soft, chewy pumpkin cookies with a crisp cinnamon-sugar coating and deep, nutty brown butter flavor. These fall-themed snickerdoodles are easy to make and perfect for holiday baking.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (120g) pumpkin puree
- 1/2 cup (100g) granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- Flaky sea salt (optional)
Instructions
- Brown the butter: Melt butter in a light-colored stainless steel skillet over medium heat. Stir constantly until it foams, settles, and turns amber with a nutty aroma (5-7 minutes). Pour into a heat-safe bowl to cool slightly.
- Mix wet ingredients: Whisk the cooled brown butter, granulated sugar, and brown sugar until glossy and creamy. Whisk in the egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Bring it together: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the pumpkin puree last until uniform.
- Chill dough: Cover and refrigerate dough for at least 30 minutes (up to 2 hours) to prevent spreading.
- Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Mix 1/2 cup sugar and 1 teaspoon cinnamon for coating.
- Scoop and roll: Scoop 2-tablespoon portions of dough, roll into balls, and coat thoroughly in the cinnamon-sugar mixture. Place on baking sheets 2 inches apart.
- Bake: Bake for 10-12 minutes until edges are set and slightly golden, but centers remain soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure pumpkin puree is not watery; strain through a coffee filter if necessary. Do not overmix the dough to avoid tough cookies. Chill dough thoroughly to prevent excessive spreading. Underbake slightly for chewy texture. Store with a slice of bread to maintain softness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, brown butter, snickerdoodles, fall baking, soft batch cookies, cinnamon sugar cookies