Brown Butter Pumpkin Snickerdoodle Cookies
A warm, buttery cookie with rich browned-butter flavor and a classic cinnamon-sugar finish.
Prep
1h 5m
Cook
12m
| Category: | Desserts |
| Seasons | Autumn Winter All |
Ingredients
For
2
Dozen(s) Serving size
Dough
| 1 Oakdell cage-free egg yolk |
| ½ cup unsalted butter |
| ¾ cup granulated sugar |
| ¼ cup packed light brown sugar |
| ½ cup pumpkin puree, blotted with paper towels to remove excess moisture |
| 1 teaspoon vanilla extract |
| 1 ¼ cups all-purpose flour |
| 1 teaspoon cream of tartar |
| ½ teaspoon baking soda |
| ½ teaspoon salt |
| 1 ½ teaspoons pumpkin pie spice |
Cinnamon-Sugar Coating
| ¼ cup granulated sugar |
| 1 ½ teaspoons ground cinnamon |
Brown Butter Pumpkin Snickerdoodle Cookies Directions
- Place the butter in a light-colored saucepan over medium heat. Cook, stirring or swirling frequently, until the butter melts, foams, and develops golden-brown milk solids with a rich, nutty aroma, about 5–7 minutes. Immediately pour into a large mixing bowl, making sure to scrape in all those flavorful brown bits. Let cool for about 10–15 minutes.
- Add the granulated sugar and brown sugar to the cooled browned butter. Beat for 2–3 minutes until well combined and slightly fluffy. Mix in the blotted pumpkin puree, egg yolk, and vanilla until smooth.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the pumpkin mixture. Mix just until no dry streaks remain. Do not overmix. Chill the dough in the fridge for 45 minutes.
- Mix the sugar and cinnamon in a small bowl.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop the dough into approximately 1½ tablespoon portions and roll into balls. Coat generously in the cinnamon-sugar mixture.
- Bake for 10-12 minutes.
