Description
Brown Butter Pumpkin Snickerdoodle Cookies are a delightful autumn treat that combines the rich, nutty flavor of brown butter with the warm sweetness of pumpkin and a sprinkle of cinnamon. With their soft, chewy texture and inviting aroma, these cookies are perfect for fall gatherings or cozy afternoons at home. Each bite is a comforting reminder of the season, making them irresistible to family and friends alike.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium saucepan, melt the butter over medium heat until golden brown; let cool slightly.
- In a large bowl, whisk together browned butter, granulated sugar, brown sugar, and pumpkin puree. Add eggs one at a time, mixing well.
- In another bowl, combine flour, baking soda, cinnamon, and salt. Gradually mix into wet ingredients until just combined.
- Scoop tablespoon-sized portions of dough onto prepared sheets; roll in cinnamon-sugar if desired.
- Bake for 12-15 minutes until edges are set but centers are soft. Cool on sheets for a few minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 11g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg