Brown Butter Pumpkin Snickerdoodle Cookies
Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate autumn treat, blending the rich, nutty flavor of brown butter with warm pumpkin spice. These soft, chewy cookies are rolled in powdered sugar for a sweet finish, making them perfect for cozy gatherings or a comforting night in. With their golden-brown hue and inviting aroma, they promise to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup unsalted butter (115g)
- 1 cup pumpkin purée (240g)
- ¾ cup granulated sugar (150g)
- ½ cup brown sugar (100g)
- 2 cups all-purpose flour (240g)
- 1 large egg
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- Pinch of salt
- Powdered sugar for rolling
Instructions
- Brown the butter by melting it in a saucepan over medium heat until golden brown and nutty. Allow it to cool slightly.
- In a mixing bowl, combine the browned butter, pumpkin purée, granulated sugar, brown sugar, and egg. Beat until smooth.
- In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually mix this into the wet ingredients until just combined.
- Cover the dough with plastic wrap and refrigerate for about an hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoons of dough into balls, roll in powdered sugar, and place on prepared sheets about two inches apart. Bake for 10-12 minutes until just set.
Nutrition
- Serving Size: 1 cookie - approx. 30g
- Calories: 130
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg