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Soft and Chewy Brown Butter Pumpkin Snickerdoodle Cookies

A stack of four soft pumpkin snickerdoodle cookies, one broken open to show the texture.
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Make the best fall cookies with this recipe for soft, chewy pumpkin snickerdoodles. We use brown butter for extra flavor and ensure these cookies stay soft, not cakey.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar, plus more for rolling
  • 3/4 cup packed light brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Melt the butter in a saucepan over medium heat. Cook, swirling often, until the butter foams, then brown bits form at the bottom and it smells nutty. Immediately pour the brown butter into a heatproof bowl to cool slightly. You should have about 1/2 cup of brown butter.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk the slightly cooled brown butter with the 1/2 cup granulated sugar and brown sugar until combined.
  4. Whisk in the pumpkin puree, egg, and vanilla extract until the mixture is smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a small, shallow bowl, mix the 2 tablespoons of granulated sugar and 2 teaspoons of cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball first in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  9. Bake at 350°F (175°C) for 9 to 11 minutes. For the chewiest cookies, pull them out when the edges are set but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To achieve a chewy texture and avoid cakey cookies, do not dry out the pumpkin puree; use it straight from the can.
  • Browning the butter adds a deep, nutty flavor that complements the pumpkin spice perfectly.
  • If you prefer a stronger spice flavor, increase the cinnamon in the dough by 1/4 teaspoon.

Nutrition

Find it online: https://tastethisplate.com/pumpkin-snickerdoodle-cookies-recipe/