Description
A seasonal twist on the classic snickerdoodle, these cookies feature the rich, toasted flavor of browned butter and the moist texture of pumpkin puree.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 3/4 cup brown sugar, packed
- 1/2 cup pumpkin puree (not pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon (divided)
- 1/2 cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 350F (175C) and line two large baking sheets with parchment paper.
- Place the unsalted butter in a skillet over medium heat. Stir frequently until the butter melts, foams, and develops brown specks and a nutty aroma. Remove from heat immediately and let cool for 15 minutes.
- In a large bowl, beat the cooled brown butter and brown sugar until smooth. Stir in the pumpkin puree and egg until well combined.
- Whisk together the flour, baking soda, and 1 tablespoon of cinnamon in a separate bowl.
- Gradually stir the dry ingredients into the wet mixture until just combined. Stir in the vanilla extract.
- In a small bowl, mix the granulated sugar with an additional teaspoon of cinnamon for the coating.
- Scoop about 2 tablespoons of dough per cookie and roll into balls. Roll each ball in the cinnamon-sugar mixture until coated.
- Place cookies 2 inches apart on the baking sheets. Bake for 10-12 minutes, or until edges are set but centers remain soft.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American