Brown Butter Pumpkin Snickerdoodles
Soft, chewy, and spiced to perfection, these brown butter pumpkin snickerdoodles are the fall cookie of your dreams!
Equipment
- parchment paper
- Mixing bowl
- cookie scoops
- baking sheets
Ingredients
Dough Ingredients
- ½ cup unsalted butter browned
- ⅓ cup pumpkin puree dried
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg yolk *
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 1 Tablespoon ground cinnamon
- pinch salt
Instructions
Baking Instructions
- Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
- Combine all the ingredients for the cinnamon sugar mixture. Stir and set aside.
- Place your ⅓ cup pumpkin puree on a thick paper towel and thoroughly dry it out.
- In a large mixing bowl combine the melted butter, blotted pumpkin puree, and sugars. Whisk to combine.
- Add the egg yolk and vanilla extract and mix well.
- Add the flour, baking soda, cream of tartar, salt, and spices. Mix until a soft dough forms and no streaks of flour remain.
- Use a 1 ounce cookie scoop to scoop out balls of dough, dropping them first in the cinnamon sugar mixture to evenly coat on all sides and then 2 inches apart onto the prepared cookie sheet.
- Bake the cookies for 10 to 12 minutes or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake.
- Allow to cool before eating! Enjoy!
Notes
If you’re vegan or egg-free I’ve had success making these cookies by omitting the egg yolk and adding an extra tablespoon of pumpkin!
Nutrition
Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 75mgPotassium: 30mgSugar: 6g
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