From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Brown Butter Pumpkin Snickerdoodles
Warning0 allergens identified
Brown Butter Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Spiced Sugar Coating
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Instructions
1
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In a medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin spice, and salt. Set aside.
2
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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).
3
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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).
4
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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.
5
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Lastly, fold in the dry ingredients until fully combined.
6
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Cover the bowl and chill for one hour.
7
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When ready to bake the cookies, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
8
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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.
9
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Bake the pumpkin snickerdoodles for about 8 minutes or until puffed up and just sightly underbaked. Allow to cool completely on the baking sheet.
My Calorie Intake
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Tips & Tricks (5)
- Brown Your Butter Properly 🧈Cook butter over medium heat until it turns golden with a nutty aroma (about 5-7 minutes), then cool completely before mixing into dough to prevent cooking the eggs and ensure optimal flavor extraction.
- Chill Your Dough Strategically ❄️Refrigerate the dough for at least 2 hours before baking to prevent excessive spreading and ensure thick, pillowy centers while the cinnamon-sugar coating adheres perfectly.
- Toast Your Pumpkin Spice 🎃Lightly bloom your pumpkin spice in a dry pan for 30 seconds before adding to the dry ingredients to intensify aromatic compounds and deepen fall flavors throughout the cookie.
- Cream of Tartar Activation ✨Ensure cream of tartar and baking soda are fully incorporated into flour before mixing with wet ingredients, as they react together to create the signature snickerdoodle tang and texture.
- Underbake for Perfect Texture 🍪Remove cookies when centers still appear slightly underdone (about 1-2 minutes before they look fully set), as carryover cooking creates the ideal chewy interior while edges firm up.
Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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