Description
Indulge in the cozy flavors of fall with these Brown Butter Pumpkin Snickerdoodle Cookies. Each bite offers a delightful crunch on the outside and a soft, chewy center infused with warm spices and nutty brown butter. Perfect for autumn gatherings or a sweet treat at home, these cookies are sure to become your new favorite dessert.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsalted butter (browned)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 tsp ground cinnamon
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 large egg
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Brown the butter in a saucepan over medium heat until golden and fragrant.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a mixing bowl, combine browned butter, granulated sugar, and brown sugar; beat until creamy. Add pumpkin puree, egg, and vanilla; mix well.
- Gradually add dry ingredients to the wet mixture until just combined.
- Scoop dough into balls and roll in cinnamon-sugar before placing on a parchment-lined baking sheet.
- Preheat oven to 350°F (175°C) and bake for 10-12 minutes or until edges are golden.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg