Description
Brown Butter Pumpkin Snickerdoodle Cookies are the perfect treat for fall, delivering a delightful blend of nutty brown butter and warm pumpkin flavors. These cookies offer an irresistible texture, with crispy edges that yield to a soft and chewy center. Enhanced by cozy spices, they promise a comforting bite that evokes the essence of autumn. Enjoy them fresh from the oven or stored for later indulgence; either way, they’re sure to be a crowd-pleaser!
Ingredients
Scale
- 1 cup unsalted butter (browned)
- 1 cup pumpkin puree (100% pure)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (light or dark)
- 2 3/4 cups all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 large egg
Instructions
- Brown the butter in a saucepan over medium heat for about 5-7 minutes until golden and nutty.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, cream of tartar, and salt.
- In another bowl, cream the browned butter with granulated and brown sugars until smooth. Add pumpkin and egg; mix well.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Chill the dough for at least 30 minutes in the refrigerator.
- Preheat oven to 350°F (175°C) and scoop tablespoon-sized portions onto lined baking sheets.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg