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As autumn approaches, the air fills with the warm, inviting scents of cinnamon, nutmeg, and the unmistakable essence of pumpkin. One delightful way to celebrate the season is through baking, and few treats capture the spirit of fall like snickerdoodles. These classic cookies, known for their soft, chewy texture and signature cinnamon-sugar coating, have long held a special place in autumn baking traditions. However, this recipe takes the beloved snickerdoodle to a whole new level by introducing two delightful ingredients: brown butter and pumpkin.

Brown Butter Pumpkin Snickerdoodles – Extra Soft & Chewy!

Embrace the flavors of fall with these delicious Brown Butter Pumpkin Snickerdoodles! This cozy twist on classic snickerdoodles combines rich, nutty brown butter and smooth pumpkin puree for a soft, chewy texture that’s perfect for autumn. Enhanced by warm spices like cinnamon and nutmeg, these cookies are not only delicious but also wholesome thanks to the pumpkin's nutritional benefits. Bake a batch for yourself or share with friends for a heartwarming treat that captures the essence of the season!
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Ingredients
  

1 cup unsalted butter (for browning)

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 cup granulated sugar (for rolling)

2 tablespoons ground cinnamon (for rolling)

Instructions
 

Brown the Butter: In a medium saucepan over medium heat, melt the 1 cup of unsalted butter, stirring frequently until it foams and turns a golden brown color. This should take about 5-7 minutes. Remove from heat and let it cool slightly.

    Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Whisk until well combined and smooth. Add the pumpkin puree, eggs, and vanilla extract, whisking until fully incorporated.

      Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves until combined.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. The dough will be slightly sticky.

          Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the cookies retain their shape and enhances the flavor.

            Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

              Prepare the Coating: In a small bowl, mix together the 1/2 cup of granulated sugar and 2 tablespoons of cinnamon to create the rolling mixture.

                Shape the Cookies: Once the dough has chilled, scoop out tablespoon-sized balls of dough. Roll each ball in the cinnamon-sugar mixture until fully coated and place them on the prepared baking sheets about 2 inches apart.

                  Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet as they cool.

                    Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these extra soft and chewy snickerdoodles with a warm cup of cider or your favorite beverage!

                      Prep Time, Total Time, Servings: 15 mins | 1 hr | 24 cookies