Ingredients
Brown Butter Pumpkin Cookie Dough
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Brown the butter: Melt the unsalted butter over medium heat in a large stainless steel pan. Stir occasionally as it foams and crackles, allowing it to brown until the bottom is speckled with nutty brown bits and emits a fragrant aroma. Remove from heat immediately to prevent burning.
- Cool the browned butter: Pour the browned butter into a glass measuring cup and chill it in the refrigerator, stirring every 20 minutes, until it reaches 70-75°F (slightly cooled but still liquid), about 45-60 minutes.
- Dry the pumpkin puree: Spread the pumpkin puree on a plate and press paper towels into it to absorb excess moisture. Repeat until the pumpkin feels dry, about the consistency of soft playdough and measuring roughly 1/3 cup (68-75 grams).
- Combine sugars and butter: Whisk the chilled browned butter together with granulated sugar and dark brown sugar for about one minute until the mixture resembles wet sand.
- Add yolks, vanilla, and pumpkin: Whisk in the two room-temperature egg yolks, vanilla extract, and the dried pumpkin puree until evenly combined.
- Incorporate dry ingredients: Fold in the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt until just combined to form the dough. Place the dough in the refrigerator for 5 minutes to firm up. Chill longer if the dough is still too soft to handle.
- Prepare cinnamon sugar coating: In a small bowl, mix together the granulated sugar and ground cinnamon for rolling the dough balls.
- Shape and roll dough balls: Using a large cookie scoop (approximately 3 tablespoons), portion dough into balls. Roll each ball thoroughly in the cinnamon sugar mixture, then place on the prepared baking sheets, spaced 2-3 inches apart.
- Bake the cookies: Bake one tray at a time for 10-12 minutes until cookie edges turn golden brown and the centers appear puffy and slightly underbaked.
- Cool and store: Transfer the baking sheet to a wire rack and let the cookies cool completely before enjoying. Store leftovers in an airtight container at room temperature for 2-3 days. If freezing cookie dough balls, allow them to come to room temperature before baking.
Notes
- Be sure to brown the butter carefully to avoid burning and to achieve that nutty flavor essential for these cookies.
- Drying the pumpkin puree prevents excess moisture from making the cookies too soft or spreading too much.
- Chilling the dough briefly helps maintain structure for chewy texture but no long chilling is required.
- The cinnamon sugar coating adds classic snickerdoodle flavor with warm fall spice tones.
- Cookies are best eaten fresh but can be stored room temperature for a few days or dough can be frozen.
- Prep Time: 1 hour 50 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
