Pumpkin Snickerdoodle Cookie Recipe: Indulge with Brown Butter Pumpkin Chocolate Chip Cookies
Indulge in these deliciously soft and chewy pumpkin snickerdoodle cookies, enhanced with brown butter and chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the brown butter, granulated sugar, and brown sugar until smooth.
- Add in the eggs and pumpkin puree, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Fold in the chocolate chips.
- Drop spoonfuls onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For an extra boost of flavor, chill the dough for 30 minutes before baking.
- These cookies can be rolled in cinnamon sugar before baking for a classic snickerdoodle taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert, Brown Butter Pumpkin Chocolate Chip Cookies