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Brown Butter Pumpkin Snickerdoodles

Brown butter pumpkin snickerdoodles bake up with puffed, cracked tops and a soft, chewy center. Brown the butter until nutty, chill the dough until firm, then roll each cookie in cinnamon sugar before baking.
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Prep Time 25 minutes
Cook Time 29 minutes
Chilling 1 hour
Total Time 1 hour 54 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter
  • 2 tbsp water
  • 0.5 cup pumpkin puree blotted until thick
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp fine salt
For the cinnamon-sugar coating
  • 0.25 cup granulated sugar
  • 1.5 tsp ground cinnamon

Equipment

  • 1 medium saucepan
  • 1 oven
  • 2 18x13-inch baking sheets

Method
 

Make the cookie dough
  1. Melt the butter in a medium saucepan over medium heat, then cook for 5–8 minutes, stirring often, until the milk solids are amber and smell nutty; immediately pour into a heatproof mixing bowl.
  2. Let the butter cool for 5 minutes, carefully stir in the water, then let it cool until warm but not hot, about 10–15 minutes.
  3. Spread the pumpkin puree on several layers of paper towels and blot or press it until thick and no liquid pools; measure 1/2 cup after blotting.
  4. Whisk the brown sugar and granulated sugar into the butter until combined.
  5. Whisk in the pumpkin, egg yolk, and vanilla until smooth.
  6. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  7. Stir the dry mixture into the pumpkin mixture just until no dry flour remains.
  8. Cover the dough and refrigerate for 1 hour, until firm enough to scoop and roll.
Make the cinnamon-sugar coating and bake
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Stir the coating sugar and cinnamon together in a small bowl.
  4. Scoop the dough into 2-tablespoon portions and roll each into a ball.
  5. Coat each dough ball in the cinnamon sugar.
  6. Arrange 12 dough balls at least 2 inches apart on one baking sheet.
  7. Bake on the center rack for 10–12 minutes, until the edges are set and the tops are puffed and cracked; bake the remaining cookies in a second batch.
  8. Cool the cookies on the baking sheet for 5 minutes, until they hold their shape.
  9. Transfer the cookies to a wire rack to cool.

Notes

Blot the pumpkin until thick with no liquid pooling so the cookies do not turn cakey. Store airtight in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.