Description

These chewy, spiced cookies feature a rich, nutty flavor from browned butter and moist pumpkin puree, coated in cinnamon sugar for a perfect autumn treat.

Ingredients

Scale

1 cup (226g) unsalted butter
1 cup (200g) granulated sugar
1 cup (220g) packed brown sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
½ cup (120g) 100% pure pumpkin puree
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

Instructions

Melt butter in a heavy-bottomed saucepan over medium heat. Stir constantly until it foams, subsides, and turns amber with a nutty aroma. Remove from heat and pour into a heat-proof bowl. Let cool for 10-15 minutes until warm but not hot.
In a large bowl, whisk the cooled brown butter, pumpkin puree, and vanilla extract until smooth.
Add granulated and brown sugars to the butter mixture. Beat on medium-high speed for 2 minutes until pale and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, beating well after each addition until the dough is smooth.
In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves.
Gradually add dry ingredients to wet ingredients. Mix on low speed until just combined. Do not overmix.
Cover the bowl and refrigerate the dough for at least 30 minutes to firm up the fat.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix ½ cup sugar and 1 tablespoon cinnamon in a small bowl for coating.
Scoop dough into 2-tablespoon balls and roll completely in the cinnamon sugar mixture.
Place dough balls 2 inches apart on baking sheets.
Bake for 12-14 minutes until edges are set and lightly golden, but centers still look soft.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure pumpkin puree is not pumpkin pie filling. Strain puree if watery to prevent flat cookies. Chilling the dough is crucial for texture. Brown butter must be cooled before mixing to avoid greasy dough. Cookies continue to cook on the hot pan after removal from the oven.

Prep Time: 30 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 16
Sodium: 120
Fat: 9
Saturated Fat: 5
Carbohydrates: 24
Fiber: 1
Protein: 2

Keywords: pumpkin cookies, snickerdoodle, brown butter, fall baking, autumn recipes, pumpkin spice, chewy cookies