Description

These Brown Butter Pumpkin Snickerdoodle Cookies combine the warm, nutty flavor of browned butter with the classic spiced goodness of snickerdoodles and the subtle sweetness of pumpkin. The cookies are soft and chewy, with a crispy cinnamon-sugar coating, perfect for autumn. They’re a comforting, seasonal treat that captures the essence of fall, making them ideal for festive gatherings, cozy days, or as a delicious addition to your holiday baking lineup.

Ingredients

Scale

1 cup unsalted American butter
2/3 cup Libby’s Pumpkin Puree, room temperature
1/2 cup granulated sugar
1/2 cup + 2 tablespoon dark brown sugar, packed
2 large egg yolks, room temperature
2 teaspoon vanilla extract
1 2/3 cup + 1 tablespoon all-purpose flour
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/3 cup granulated sugar, for rolling
1 teaspoon ground cinnamon, for rolling

Instructions

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.

1 cup (226 g) unsalted American butter
You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70-75 F. The butter must be cool but still liquid! If your butter is warmer than this temperature range the cookies will spread flat in the oven.
Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (68-75 grams).

2/3 cup (156 g) Libby’s Pumpkin Puree
When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.

1/2 cup (108 g) granulated sugar,1/2 cup + 2 tablespoon (128 g) dark brown sugar
Whisk in the egg yolks, vanilla, and dried pumpkin puree.

2 (38 g) large egg yolks,2 teaspoon vanilla extract
Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, you can chill it for longer!

1 2/3 cup + 1 tablespoon (208 g) all-purpose flour,1 1/2 teaspoons pumpkin spice,1 teaspoon baking soda,1/2 teaspoon kosher salt,1 teaspoon cream of tartar
Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.

1/3 cup (67 g) granulated sugar,1 teaspoon ground cinnamon
Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack then enjoy!
Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperautre before baking!

Notes

Brown Butter: Browning the butter adds a rich, nutty flavor that enhances the complexity of the cookies. Be sure to stir constantly while browning to prevent burning, and remove from heat as soon as it reaches a golden brown color.
Pumpkin: If using fresh pumpkin puree, be sure to drain excess moisture by straining it through a cheesecloth. Too much moisture can make the dough too soft and affect the cookies’ texture.
Chilling the Dough: Chilling the dough is crucial for maintaining the cookie’s structure and preventing them from spreading too much while baking. The longer the dough chills, the thicker and chewier the cookies will be.
Texture: For softer cookies, reduce baking time slightly and allow them to cool on the baking sheet. For crispier edges, bake a minute or two longer.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container with the cookies. The dough can also be frozen in pre-rolled balls for up to 3 months.