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Brown Butter Pumpkin Snicker doodles

5 from 13 reviews

Soft, chewy, and spiced to perfection, these brown butter pumpkin snickerdoodles are the fall cookie of your dreams!

Soft, chewy, and spiced to perfection, these brown butter pumpkin snickerdoodles are the fall cookie of your dreams!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 18 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 18 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 18 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 1/2 cup unsalted butter, browned
  • 1/3 cup pumpkin puree, dried (see recipe)
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg yolk*
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

for the cinnamon sugar coating

  • 1/3 cup granulated sugar
  • 1 Tablespoon ground cinnamon
  • pinch of salt

Instructions

  1. Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
  2. Combine all the ingredients for the cinnamon sugar mixture. Stir and set aside.
  3. Place your 1/3 cup pumpkin puree on a thick paper towel and thoroughly dry it out (I like to wrap it all up and squeeze out all the excess moisture.
  4. In a large mixing bowl combine the melted butter, blotted pumpkin puree and sugars. Whisk to combine.
  5. Add the egg yolk and vanilla extract and mix well.
  6. Add the flour, baking soda, cream of tartar, salt, and spices. Mix until a soft dough forms and no streaks of flour remain.
  7. Use a 1 ounce cookie scoop to scoop out balls of dough, dropping them first in the cinnamon sugar mixture to evenly coat on all sides and then 2 inches apart onto the prepared cookie sheet. Bake the cookies for 9 to 11 minutes or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake.
  8. Allow to cool before eating! Enjoy!
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Keywords: pumpkin snickerdoodles, brown butter