Description
Soft and chewy snickerdoodles infused with rich brown butter and pumpkin flavors for a fall twist.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- For rolling: 1/4 cup granulated sugar and 1 tablespoon cinnamon
Instructions
- In a medium saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and has a nutty aroma. Remove from heat and let cool.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the cooled brown butter with granulated sugar and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, mix the rolling sugar and cinnamon.
- Scoop tablespoon-sized balls of dough, roll in the cinnamon-sugar mixture, and place on the baking sheets.
- Bake for 10-12 minutes or until edges are set. Let cool on the sheets for 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh pumpkin puree if possible, and store cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g