Brown Butter Pumpkin Snickerdoodle Cookies
Brown Butter Pumpkin Snickerdoodle Cookies are a delightful fusion of classic snickerdoodles enhanced with browned butter and pumpkin puree.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup butter (browned)
- 1 cup brown sugar
- 1/3 cup sugar (separated)
- 1 egg + 1 egg yolk
- 1 tsp vanilla bean paste or extract
- 1/2 cup pumpkin puree (patted dry)
- 2 1/2 cups flour
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp + 1 tbsp cinnamon (separated)
- 1/2 tsp nutmeg
- 1/4 tsp ginger
Instructions
- Mix wet ingredients until fluffy.
- Add dry ingredients, mix well.
- Chill dough for 1-2 hours.
- Preheat oven to 350°F.
- Line baking sheets with parchment paper.
- Roll dough into balls.
- Roll in cinnamon-sugar mixture.
- Place on baking sheet.
- Bake 11-14 minutes until edges set.
- Let cool before serving.