Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brown Butter Pumpkin Snickerdoodles

Brown Butter Pumpkin Snickerdoodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 32 minutes

Ingredients

Scale
  • 1 cup unsalted butter
  • 1/2 cup granulated white sugar
  • 3/4 cup packed light brown sugar
  • 1/3 cup pumpkin puree (moisture blotted with a paper towel)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • For the coating: 1/4 cup granulated sugar mixed with 1 tablespoon pumpkin pie spice

Instructions

  1. Step 1: Brown the Butter Place the butter in a medium saucepan over medium heat. Stir constantly as it melts. It will foam up and then begin to turn brown with a nutty aroma. Once you see brown bits at the bottom, remove it from the heat immediately. Pour it into a large mixing bowl and let it cool for at least 15-20 minutes until it reaches room temperature.
  2. Step 2: Prepare the Pumpkin Scoop your pumpkin puree onto a plate lined with paper towels. Press another paper towel on top to soak up the excess liquid. This is a vital step to ensure your cookies are chewy rather than cakey. You should be left with a thick, concentrated pumpkin paste.
  3. Step 3: Mix Wet Ingredients Add the white sugar and brown sugar to the cooled brown butter. Cream them together with a whisk or electric mixer until smooth. Mix in the blotted pumpkin, egg yolk, and vanilla extract until fully combined.
  4. Step 4: Combine Dry Ingredients In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Gradually fold the dry ingredients into the wet ingredients until a soft dough forms. Do not overmix.
  5. Step 5: Chill the Dough Cover the bowl and refrigerate the dough for at least 30 to 60 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much in the oven.
  6. Step 6: Shape and Roll Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1.5 tablespoons of dough and roll into a ball. Roll each ball generously in the sugar and pumpkin pie spice mixture until fully coated.
  7. Step 7: Bake and Cool Place the balls on the baking sheet about 2 inches apart. Bake for 10-12 minutes or until the edges are set but the centers still look slightly soft. Let them cool on the pan for 5 minutes before transferring to a wire rack.
  • Cook Time: 32 minutes
  • Diet: Vegetarian

Find it online: https://www.simplydishdaily.com/brown-butter-pumpkin-snickerdoodles/