Description
Brown Butter Pumpkin Snickerdoodles: The Ultimate Fall Cookie
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons 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
- Brown the butter in a light-colored saucepan over medium heat, swirling occasionally, until it turns amber and smells nutty (about 5-7 minutes). Pour into a large mixing bowl and let cool for 10 minutes.
- Mix in pumpkin puree, granulated sugar, and brown sugar into the cooled brown butter. Beat until smooth, then add egg yolks and vanilla extract until well incorporated.
- In a separate bowl, combine flour, pumpkin spice, baking soda, cream of tartar, and salt. Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
- Chill the dough for at least 2 hours or overnight. This allows the flavors to develop and makes the dough easier to handle.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Mix together the 1/3 cup granulated sugar and 1 teaspoon cinnamon for rolling.
- Scoop roughly 2 tablespoons of dough, roll into balls, then coat completely in the cinnamon-sugar mixture. Place on the prepared baking sheets about 2 inches apart.
- Bake until the edges are set but the centers still appear slightly soft. The cookies will continue cooking on the hot baking sheet after removal from the oven.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to scrape the brown specks from the bottom of the pan into the mixing bowl for added flavor.
- Chilling the dough is important for texture and flavor.
- Keep cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Brown Butter Pumpkin Snickerdoodle, Fall Cookie, Pumpkin Spice