Description
Chewy brown butter pumpkin snickerdoodle cookies with warm pumpkin spice, cinnamon sugar, crisp edges, and gooey centers.
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup pumpkin puree, dried to about 1/3 cup
- 1/2 cup granulated sugar
- 1/2 cup plus 2 tablespoons dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar, for rolling
- 1 teaspoon ground cinnamon, for rolling
Instructions
- Brown the butter in a large stainless steel pan over medium heat, stirring often, until it foams, smells nutty, and brown bits form on the bottom.
- Pour the browned butter into a heat-safe measuring cup and chill it for 45 to 60 minutes, stirring every 20 minutes, until it reaches 70 to 75 degrees Fahrenheit and stays liquid.
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Spread the pumpkin puree onto a plate and press paper towels into it to remove excess liquid. Repeat until the pumpkin feels thick and soft and measures about 1/3 cup.
- Whisk the cooled brown butter with the granulated sugar and dark brown sugar for 1 minute, until the mixture looks like wet sand.
- Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until smooth.
- Fold in the flour, pumpkin spice, baking soda, cream of tartar, and kosher salt until just combined.
- Place the dough in the refrigerator for 5 minutes to firm slightly.
- Mix the rolling sugar and cinnamon in a small bowl.
- Scoop the dough into 3-tablespoon balls, roll each ball in cinnamon sugar, and place them 2 to 3 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 10 to 12 minutes, until the edges look golden and the centers look puffy and slightly underbaked.
- Let the cookies cool completely on the baking sheet before serving.
Notes
- Measure flour with a kitchen scale or use the spoon-and-level method for the best texture.
- Cool the brown butter until it reaches 70 to 75 degrees Fahrenheit; hot butter can make the cookies spread.
- Dry the pumpkin puree well so the cookies stay chewy instead of cakey.
- For smaller cookies, use a 2-tablespoon scoop and bake for about 9 minutes.
- Store leftover cookies in an airtight container at room temperature for 2 to 3 days.
- Prep Time: 1 hour 50 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 285
- Sugar: 24
- Sodium: 175
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 58