Chewy Brown Butter Pumpkin Snickerdoodle Cookies
Chewy brown butter pumpkin snickerdoodles are the perfect fall cookie. The toasty flavor mingles with pumpkin and warm fall spices. They are the chewiest snickerdoodles. You won't be able to get enough!This recipe makes about 32 (3-inch) cookies.
Ingredients
- 1 cup (227 grams) of unsalted butter
- ⅓ cup (70 grams) of pressed pumpkin puree
- 2 cups (240 grams) of all-purpose flour
- ½ teaspoon of baking soda
- ¼ teaspoon of cream of tartar
- ¼ teaspoon of salt
- 1 cup (200 grams) of white granulated sugar
- ½ cup (100 grams) of brown sugar
- 2 egg yolks, room temperature
- ½ teaspoon of vanilla extract
Pumpkin Spice Coating
- 3 tablespoons (4 grams) of white granulated sugar
- 1½ teaspoon (3 grams) of cinnamon
- ¼ teaspoon of cloves
- ⅛ teaspoon of nutmeg (freshly grated recommended)
- ⅛ teaspoon of ground ginger
Instructions
Brown the Butter
- Heat a medium saucepan on the stove over medium-low heat. Cut the butter into pieces and add to the pan. The butter will sizzle and foam as it melts and water begins to evaporate. Stir the melted butter occasionally and watch for it to turn golden tan. Small brown bits of milk solids will accumulate at the bottom of the pan and give off a nutty aroma. Watch carefully so the butter doesn't burn.Immediately take the pan off the heat once the butter reaches a toasty brown color.
- Pour the butter into a heatproof bowl to cool. Place the butter in the freezer for 15 to 20 minutes or until the butter cools to between 70 and 75°F (20 to 25°C).
Prep Work
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Take the eggs out of the fridge to bring them to room temperature.
- Measure out roughly ⅔ cup of pumpkin purée. Place the purée between two layers of paper towels and gently press to remove excess water. You will use several paper towels before the pumpkin has the right texture. When the towels are dry after pressing, the pumpkin is ready to measure. The pumpkin will have the texture of soft play dough and be able to hold the shape of a ball.Measure 70 grams (⅓ cup). (See note #1.)
Mix and Bake the Cookies
- Sift the flour. Then whisk the flour, baking soda, cream of tartar, and salt together.
- Crack open the eggs and separate the yolks from the whites. Use the whites in another recipe. (See note #2.)
- Remove the browned butter from the freezer and pour it into a large bowl. Mix 1 cup of white sugar and the brown sugar with the butter until combined.
- Add the pumpkin puree, egg yolks, and vanilla and mix until thoroughly combined.
- Mix the dry ingredients into the wet ingredients until a soft dough forms.
- In a shallow bowl, stir 3 tablespoons of sugar with the ground cinnamon, cloves, nutmeg, and ginger.
- Scoop up 1 tablespoon of the pumpkin snickerdoodle dough with a small cookie scoop. Roll each ball of dough in the spiced coating. Place the coated balls of dough on the lined baking sheet about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes or until the cookie is a light golden brown. The edges will be done and the centers will look soft but solid.
- Remove the cookies from the oven and cool on the pan for about 5 minutes. Then transfer the cookies from the pan to a cooling rack to finish cooling.
- Eat right away, or wait until the pumpkin snickerdoodles cool. The cookies' chewy texture is most pronounced at room temperature.
Notes
- If you prefer, you can use a nut milk bag to squeeze out the pumpkin puree instead of using paper towels. Place the puree in the bag and squeeze until the pumpkin is dry enough to form a ball. Be aware that the pumpkin may stain the bag.
- Use the egg whites in this recipe for sweet and spicy pecans.
Nutrition
Serving: 1cookieCalories: 144kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 31mgSodium: 43mgPotassium: 29mgFiber: 0.4gSugar: 12gVitamin A: 675IUVitamin C: 0.1mgCalcium: 10mgIron: 1mg
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