Pumpkin Brown Butter Snickerdoodles
Soft and chewy snickerdoodles made with brown butter and pumpkin spice rolled in pumpkin spice sugar
Equipment
- Electric Stand Mixer (or hand mixer)
Ingredients
- 1 cup unsalted butter
- 2 ½ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoons pumpkin spice
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons pumpkin purée
Rolling Sugar
- ¼ cup granulated sugar
- 1 ¼ teaspoons pumpkin spice
Instructions
- Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
- Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.1 cup unsalted butter
- Cook the butter until it is a golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
- Let the butter cool to room temperature.
- Combine the flour, cream of tartar, baking soda, salt and pumpkin spice in a medium bowl and whisk to combine.2 ½ cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoons pumpkin spice
- In the bowl of a stand mixer, combine the brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2 minutes until well blended.½ cup granulated sugar, 1 cup light brown sugar, packed
- Beat in the egg, egg yolk, vanilla, and pumpkin purée.1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons pure vanilla extract, 2 tablespoons pumpkin purée
- On low speed, add the flour mixture, beating just until incorporated.
- Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet.
- Whisk together the granulated sugar and pumpkin spice.¼ cup granulated sugar, 1 ¼ teaspoons pumpkin spice
- Roll each dough ball in the sugar mixture until coated. Use the bottom of a cup or measuring cup to flatten the cookies just a bit.
- Bake for 9-11 minutes or until the edges are lightly brown and the tops look just set. Transfer to cookie sheets to wire racks to cool, then serve.
Nutrition
Calories: 218kcalCarbohydrates: 31gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 122mgPotassium: 93mgFiber: 0.5gSugar: 18gVitamin A: 544IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg
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