Description
Soft, spiced pumpkin snickerdoodles made with nutty brown butter. This one-bowl recipe is ready in 15 minutes of prep and offers the perfect cozy fall treat for busy weeknights.
Ingredients
Scale
- 1 cup (2 sticks / 226g) unsalted butter
- 1 cup (200g) granulated sugar, plus extra for coating
- 1 cup (200g) packed brown sugar
- 1/2 cup (120g) 100% pure pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 1 1/2 teaspoons cinnamon (for coating)
Instructions
- Brown the butter: Melt butter in a medium saucepan over medium heat, stirring constantly until it foams, settles, and turns golden brown with a nutty aroma. Pour into a heat-proof bowl and cool for 10-15 minutes until just warm.
- Mix wet ingredients: In a large mixing bowl, whisk the cooled brown butter, granulated sugar, and brown sugar until smooth. Add the egg, pumpkin puree, and vanilla; whisk until uniform and glossy.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt.
- Make the dough: Pour dry ingredients into the wet mixture and stir with a spatula until no dry flour streaks remain. The dough will be soft and slightly sticky.
- Roll in cinnamon sugar: Mix the coating sugar and cinnamon in a shallow bowl. Scoop tablespoon-sized balls of dough and roll them in the mixture to coat completely.
- Bake: Preheat oven to 350°F (175°C). Place cookies on parchment-lined baking sheets, spaced 2 inches apart. Bake for 10-12 minutes until edges are set and slightly golden, but centers remain soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or eating warm.
Notes
Use 100% pure pumpkin puree, not pie filling. If using salted butter, reduce added salt. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to keep cookies soft in humid climates.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
Keywords: brown butter pumpkin snickerdoodles, fall cookies, easy dessert, one bowl cookies, pumpkin recipes, snickerdoodles, gluten-free cookies