Brown Butter Pumpkin Snickerdoodles
Soft, chewy, and spiced to perfection, these brown butter pumpkin snickerdoodles are the fall cookie of your dreams!
Equipment
- parchment paper
- mixing bowl
- cookie scoop
- baking sheet
Ingredients
Base Ingredients
- ½ cup unsalted butter, browned
- ⅓ cup pumpkin puree, dried see recipe
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 each egg yolk *
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
- pinch of salt
Instructions
Instructions
- Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
- Combine all the ingredients for the cinnamon sugar mixture. Stir and set aside.
- Place your ⅓ cup pumpkin puree on a thick paper towel and thoroughly dry it out.
- In a large mixing bowl combine the melted butter, blotted pumpkin puree and sugars. Whisk to combine.
- Add the egg yolk and vanilla extract and mix well.
- Add the flour, baking soda, cream of tartar, salt, and spices. Mix until a soft dough forms and no streaks of flour remain.
- Use a 1 ounce cookie scoop to scoop out balls of dough, first coating them in the cinnamon sugar mixture and then placing 2 inches apart onto the prepared cookie sheet. Bake for 10 to 12 minutes.
- Allow to cool before eating! Enjoy!
Notes
If you’re vegan or egg-free, omit the egg yolk and add an extra tablespoon of pumpkin!
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 70mgPotassium: 30mgSugar: 9gVitamin A: 100IUCalcium: 10mgIron: 0.5mg
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