Brown Butter Pumpkin Snickerdoodles
These brown butter pumpkin snickerdoodles are packed with cinnamon, pumpkin, vanilla, spices and the warm flavors of fall. They are simple to make yet have the best cozy flavors. PERFECT FALL COOKIE. So excited for you to try them.
Ingredients
- 1 cup butter browned
- 1 cup brown sugar
- 1/3 + 1/3 cup sugar separated
- 1 egg + 1 egg yolk
- 1 tsp vanilla bean paste or extract
- 1/2 cup pumpkin puree patted dry
- 2 1/2 cups flour
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 1 + 1 tbsp cinnamon separated
- 1/2 tsp nutmeg
- 1/4 tsp ginger
Instructions
- Pre-heat oven to 350°F and line your baking sheets with parchment paper.
- In a sauce pan over medium high heat, add your butter and let it melt. Once it's melted keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns brown. Let it cool.
- In a large bowl add your browned butter, brown sugar, and sugar (1/3 cup) and whisk until combined.
- Add your egg, egg yolk, vanilla bean paste, and pumpkin (that has been patted dry and is not wet *see notes) and whisk until well combined and light and fluffy.
- Add your dry ingredients (flour, cornstarch, baking soda, salt, cinnamon (1tbsp), nutmeg, ginger) and fold until just combined.
- In a small bowl add the rest of your sugar (1/3 cup) and cinnamon (1tsbp) and stir together. Scoop your cookies into 1-2 inch balls and roll in the cinnamon sugar. Place on your baking sheets lined with parchment paper a couple inches apart.
- Bake in the oven st 350℉ for 8-10 minutes until edges start to set. Remove from oven and let set. You can add a sprinkle more of cinnamon sugar if you'd like. You can also grab a mason jar lid or a circular cookie cutter to scoot around the cookies to make them all uniform.
- Let cool, share, and enjoy!!
Notes
To make your pumpkin dry, you can put it in a clothes and squeeze out the moisture or you can grab some paper towels and pat it until the moisture is soaked up. Using wet pumpkin could cause your dough to be too sticky which is why this is an important step.
Vanilla bean vs vanilla extract. You can use either!! Vanilla bean paste is just a bit more concentrated but either will do!!
Do I have to use brown butter? No, you could still make this recipe using softened or melted butter. I promise that brown butter is easy and so worth it but you can make these without.
How long can the cookie dough last? You can store the cookie dough in the fridge for up to a week and in the freezer for a month.
Chilling your dough causes the flavors to be better so if you have time to chill your dough for 30 minutes to an hour, do so!!