Description
Warm autumn spices dance through Brown Butter Pumpkin Snickerdoodle Cookies, promising comfort in each delectable bite. Cinnamon-sugar coating and rich brown butter elevate these seasonal treats, inviting you to savor fall’s most irresistible cookie experience.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted American butter
- 2/3 cup Libbys pumpkin puree, room temperature
- 2 large egg yolks, room temperature
- 1 2/3 cup + 1 tablespoon all-purpose flour
Dry Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar, packed
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
Rolling Mixture:
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
Instructions
- Carefully melt butter in a stainless steel pan over medium heat, watching for foaming and crackling. Stir occasionally until nutty brown bits form at the bottom.
- Transfer browned butter to a glass measuring cup and refrigerate, stirring every 20 minutes, until temperature reaches 70-75 F while remaining liquid.
- Drain excess moisture from pumpkin puree by pressing paper towels repeatedly, creating a drier, playdough-like consistency.
- Whisk brown and granulated sugars into cooled brown butter until mixture resembles wet sand.
- Incorporate egg yolks, vanilla extract, and dried pumpkin puree into sugar mixture.
- Gently fold flour, pumpkin spice, salt, cream of tartar, and baking soda into wet ingredients until just combined.
- Refrigerate dough for 5-10 minutes to firm up the mixture.
- Mix cinnamon and additional granulated sugar in a separate small bowl.
- Form dough into 3-tablespoon sized balls, rolling each thoroughly in cinnamon-sugar coating.
- Arrange cookie balls on parchment-lined baking sheets, spacing 2-3 inches apart.
- Bake at 350 F/180 C for 10-12 minutes, focusing on golden brown edges and slightly underbaked centers.
- Cool cookies completely on wire rack before serving.
- Store in airtight container at room temperature for 2-3 days. Frozen dough balls should be thawed before baking.
Notes
- Moisture Management: Pat the pumpkin puree dry thoroughly to prevent excess liquid from making cookies soggy or spreading too thin during baking.
- Butter Temperature Precision: Cool browned butter to exactly 70-75°F to ensure perfect cookie texture and prevent flat, thin results.
- Chill for Success: Refrigerate dough for at least 5 minutes to help cookies maintain shape and develop richer flavors during baking.
- Freezer-Friendly Option: Cookie dough balls can be frozen and stored, just thaw to room temperature before baking for convenient prep.
- Prep Time: 1 hour 35 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 138
- Sugar: 9 g
- Sodium: 42 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 34 mg