Description

Brown Butter Pumpkin Snickerdoodle Cookies are a delightful fall treat, combining the rich flavors of brown butter, pumpkin, and warm spices, with a cinnamon-sugar coating.

Ingredients

For the cookies:
1 cup unsalted butter (for brown butter)
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
For the cinnamon-sugar coating:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

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Instructions

In a medium saucepan, melt the butter over medium heat, stirring constantly. Continue cooking until it turns golden brown and develops a nutty aroma (about 5-7 minutes). Let it cool slightly.
In a large bowl, combine the brown butter, granulated sugar, brown sugar, and pumpkin puree. Beat until smooth and fully combined. Add the egg and vanilla extract, and continue beating until light and fluffy.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Cover the dough with plastic wrap and refrigerate for 30 minutes to an hour.
Mix the granulated sugar and cinnamon for the coating in a small bowl.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Once the dough has chilled, scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball in the cinnamon-sugar mixture.
Place the dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown and the centers are set but still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For added flavor, fold in chocolate chips, mini chocolate chips, or white chocolate chips into the dough.For a more intense pumpkin flavor, substitute the spices with 2 teaspoons of pumpkin spice.For chewier cookies, replace part of the granulated sugar with more brown sugar.Use brown sugar cinnamon in the cinnamon-sugar coating for an extra burst of flavor.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 15g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg