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Wholesome Brown Butter Pumpkin Snickerdoodles: Easy Fall Recipe

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These Wholesome Brown Butter Pumpkin Snickerdoodles are soft, chewy, and perfectly spiced, with a nutty brown butter depth and a classic cinnamon-sugar coating. They’re a healthier, faster take on fall baking that’s sure to become a seasonal favorite.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract (pure)
  • 2 cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place the butter in a light-colored skillet over medium heat. Let it melt completely, then swirl the pan occasionally. After about 5-7 minutes, the butter will turn golden brown and smell nutty. Remove from heat immediately and pour into a heatproof bowl. Let it cool for 10 minutes.
  2. Mix the wet ingredients: In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Whisk until smooth—about 1 minute. Add the pumpkin puree, egg, and vanilla extract. Whisk until fully combined.
  3. Combine dry ingredients: In a separate medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  4. Make the dough: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat and prepare: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Make the coating: In a small bowl, mix the remaining 1/4 cup sugar and 1 tablespoon cinnamon. Set aside.
  8. Shape the cookies: Using a cookie scoop or your hands, roll the dough into 1.5-tablespoon balls. Roll each ball in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheets about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will look soft and puffy.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t rush the brown butter—watch it carefully as it goes from perfect to burnt in about 30 seconds. Room temperature ingredients matter; let everything sit out for 20 minutes before starting. Chilling the dough is crucial to prevent spreading. Rotate pans halfway through baking for even browning. Let cookies cool on the pan for 5 minutes before transferring.

Nutrition

Keywords: pumpkin snickerdoodles, brown butter cookies, fall baking, easy cookie recipe, whole wheat cookies, pumpkin spice cookies

Find it online: https://willarecipes.com/wholesome-brown-butter-pumpkin-snickerdoodles-easy-fall-recipe/