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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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Soft, tender snickerdoodle cookies elevated with brown butter, pumpkin puree, and a chai-spiced sugar coating, perfect for fall baking and cozy moments.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups (240g) all-purpose flour, sifted
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • For chai sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground ginger
  • A pinch of ground cloves

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and begins to brown with tiny specks and a nutty aroma. Remove from heat immediately once browned and let cool for 10 minutes.
  2. Mix wet ingredients: In a large bowl, whisk together the cooled brown butter, 3/4 cup (150g) granulated sugar, and 1/2 cup (100g) packed brown sugar until combined. Add 1/2 cup (120g) pumpkin puree, 1 large egg, and 1 tsp vanilla extract. Stir or beat until smooth and creamy.
  3. Combine dry ingredients: In a separate bowl, sift together 2 cups (240g) all-purpose flour, 1 tsp baking soda, 1 tsp cream of tartar, and 1/2 tsp salt.
  4. Mix wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing; dough should be soft and slightly sticky but not wet.
  5. Prepare chai sugar coating: In a small bowl, stir together 1/4 cup (50g) granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground ginger, and a pinch of ground cloves.
  6. Shape and coat: Preheat oven to 350°F (175°C). Using a cookie scoop or tablespoon, portion dough into balls about 1.5 inches (3.8 cm) in diameter. Roll each ball generously in the chai sugar mixture until coated.
  7. Bake: Place coated dough balls on a baking sheet about 2 inches apart. Bake for 10 to 12 minutes until edges are set and lightly golden but centers remain soft.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Use a light-colored pan for browning butter to monitor color changes and avoid burning. Chill dough 15-20 minutes if too sticky before rolling. Bake just until edges are golden to keep centers soft and chewy. Cream of tartar is essential for classic snickerdoodle tang; baking powder can substitute with slight flavor difference. For gluten-free, use 1-to-1 gluten-free flour blend; for dairy-free, use vegan butter and flax egg.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, chai sugar, fall baking, autumn cookies, soft cookies, spiced cookies

Find it online: https://elvafood.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies-perfect-for-fall-baking/