Description
Soft-centered snickerdoodle cookies infused with pumpkin and nutty brown butter, coated in cinnamon sugar for a perfect fall treat.
Ingredients
Scale
- 1 cup (225g) unsalted butter
- ½ cup (120g) pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 1 cup (200g) granulated sugar
- ½ cup (110g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (320g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (for dough)
- 3 tablespoons granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
Instructions
- Brown the unsalted butter over medium heat in a medium saucepan, stirring often until the milk solids turn golden brown and smell nutty and caramel-like. Pour into a heatproof bowl and let cool for about 10 minutes until still liquid but not hot.
- In a large bowl, whisk together the cooled browned butter, granulated sugar, and brown sugar until smooth. Add the egg, pumpkin puree, and vanilla extract and mix well until fully combined.
- In a separate bowl, sift together the all-purpose flour, baking soda, cream of tartar, salt, 1 teaspoon ground cinnamon, ground nutmeg, and ground cloves.
- Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. The dough will be soft and slightly sticky.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
- While the dough chills, mix 3 tablespoons granulated sugar with 1 teaspoon ground cinnamon in a small bowl for the coating.
- Preheat oven to 350°F (175°C). Scoop dough into rounded tablespoon-sized balls. Roll each ball generously in the cinnamon-sugar mixture and place on a parchment-lined baking sheet about 2 inches apart.
- Bake for 10-12 minutes until edges are set and just starting to brown but centers still look soft and slightly underbaked. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.
Notes
Do not rush browning the butter for best flavor. Chill dough to prevent spreading and keep centers soft. Pull cookies from oven when edges are set but centers still look slightly underbaked. Store in airtight container with a slice of bread to maintain softness. Cookies freeze well; bake from frozen adding a couple extra minutes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodles, brown butter cookies, fall cookies, soft center cookies, cinnamon sugar cookies, autumn baking