Print

Pumpkin Snickerdoodle Cookie Recipe: Indulgent Brown Butter Treats

Pumpkin Snickerdoodle Cookie Recipe , Pumpkin Sweets Recipes Dessert : Brown Butter Chocolate Chip Cinnamon Cookies

Enjoy the delightful combination of pumpkin and spices in this indulgent pumpkin snickerdoodle cookie recipe. Perfect for fall!

Ingredients

Scale
  • 1 cup brown butter
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 tsp cinnamon (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine the brown butter, granulated sugar, and brown sugar until smooth.
  3. Add pumpkin puree and eggs, mixing well.
  4. In another bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, mix the sugar and cinnamon for rolling.
  7. Roll dough into balls, then coat in the sugar-cinnamon mixture.
  8. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes.
  9. Let cool on the baking sheet before transferring to a wire rack.

Notes

  • For a richer flavor, use dark brown sugar.
  • Make sure to chill the dough for at least 30 minutes if it feels too sticky.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert, Brown Butter Chocolate Chip Cinnamon Cookies