Brown Butter Pumpkin Snickerdoodles
Brown butter pumpkin snickerdoodles are a fall favorite, and for good reason! They're packed with pumpkin flavor while still having that signature pillowy, melt-in-your-mouth snickerdoodle texture.
Ingredients
For the pumpkin snickerdoodles:
- 120 g (1 cup) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 2 teaspoon pumpkin spice
- ¾ teaspoon salt
- 170 g (¾ cup) brown butter, start with 213g (15 tbsp) salted butter
- 106 g (½ cup) dark brown sugar
- 100 g (½ cup) granulated sugar
- 113 g (½ cup) dried pumpkin purée, start with 340g (1 ½ cups) canned pumpkin purée
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoon vanilla extract
For the spiced sugar:
- 50 g (¼ cup) granulated sugar
- ¾ teaspoon pumpkin spice
Instructions
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin spice, and salt. Set aside.
- Brown the butter: In a small saucepan, add 213g (15 tbsp) of salted butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan. Immediately pour into a large bowl, scraping out the fat solids at the bottom, and weigh out to 170g (¾ cup).
- While the butter is browning, press out the moisture in the pumpkin purée. Fold up a few paper towels and place the pumpkin in the center. Take another set of paper towels and press the pumpkin flat to soak up the moisture. Repeat this several times with fresh paper towels until very little moisture comes away and the pumpkin weighs 113g (½ cup).
- To the brown butter, whisk in the sugars, then the dried pumpkin purée, egg, egg yolk, and vanilla until smooth and no more lumps of pumpkin remain.
- Lastly, fold in the dry ingredients until fully combined.
- Cover the bowl and chill for one hour.
- When ready to bake the cookies, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Use a 2 tablespoon cookie scoop to portion the cookie dough. Roll each cookie dough between your hands to form a smooth ball, then roll in spiced sugar and place on the baking sheet about 2 inches apart.
- Bake the pumpkin snickerdoodles for about 8 minutes or until puffed up and just sightly underbaked. Allow to cool completely on the baking sheet.
Notes
- A note on browning butter... Start with a few extra tablespoons of salted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
- Press the excess moisture out of the pumpkin purée with paper towels. Add the canned pumpkin purée to folded up paper towels and use more paper towels on top to press it flat. Repeat several times with new paper towels until very little moisture is absorbed. Continue this process until the pumpkin weighs out to 113g or ½ cup.
- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Chill the cookie dough. To ensure the flour absorbs the brown butter properly and the cookies bake up thick, don't skip the chill time!
- Underbake the cookies! To achieve a gooey, melt-in-your-mouth texture bake the cookies for about 8 minutes or until they're slightly underdone.
Nutrition Facts
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 125mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 798IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.4mg
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