Description
Delicious pumpkin-infused cookies with a rich brown butter flavor and a spiced cinnamon-sugar coating.
Ingredients
- Unsalted butter, ½ cup (to be browned)
- Granulated sugar, 1 cup
- Packing brown sugar, ½ cup
- Pumpkin puree, ½ cup
- Egg, 1 large
- All-purpose flour, 2 cups
- Baking soda, 1 teaspoon
- Cinnamon, 2 teaspoons
- Cream of tartar, 1 teaspoon
- Salt, ½ teaspoon
- Sugar and cinnamon mixture for coating, ¼ cup sugar mixed with 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small saucepan over medium heat, melt the butter, stirring frequently until it foams and turns golden brown. Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and pumpkin puree, mixing well.
- Incorporate the cooled brown butter and the egg, blending until smooth.
- In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Using a cookie scoop, portion the dough and roll into balls. Roll the balls in the sugar-cinnamon mixture.
- Place on the prepared baking sheet, spacing them evenly apart.
- Bake for 10-12 minutes, or until the edges are set yet the centers remain soft. Allow to cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
Store any leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them layered between parchment for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, pumpkin, snickerdoodle, fall desserts, baking