Print

Brown Butter Pumpkin Snickerdoodle Cookies with Maple Glaze

brown butter pumpkin snickerdoodle cookies - featured image
Print Recipe

These brown butter pumpkin snickerdoodle cookies combine a nutty browned butter flavor with classic cinnamon sugar coating and a subtle maple glaze, creating a cozy fall treat with a perfect chewy texture.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120g) pure pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 teaspoon cream of tartar
  • ¼ cup (50g) granulated sugar (for cinnamon sugar coating)
  • 1 tablespoon ground cinnamon (for cinnamon sugar coating)
  • 1 cup (120g) powdered sugar (for maple glaze)
  • 2 tablespoons pure maple syrup (for maple glaze)
  • 1–2 tablespoons milk or cream (for maple glaze)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly (about 10 minutes).
  2. Mix wet ingredients: In a large bowl, combine the cooled browned butter with 1 cup granulated sugar and ½ cup packed brown sugar. Beat until creamy. Add ½ cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Mix until smooth (2-3 minutes).
  3. Combine dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
  4. Add dry ingredients to wet: Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Dough will be slightly sticky but firm enough to roll.
  5. Prepare cinnamon sugar coating: Mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl.
  6. Shape cookies: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball generously in cinnamon sugar coating. Place on baking sheets about 2 inches apart.
  7. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are set but centers are slightly soft.
  8. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. Prepare maple glaze: Whisk 1 cup powdered sugar with 2 tablespoons pure maple syrup and 1-2 tablespoons milk or cream until smooth and pourable. Adjust consistency as needed.
  10. Glaze cookies: Once cookies are fully cooled, drizzle maple glaze over tops. Allow glaze to set for about 15 minutes before serving.

Notes

Watch the butter carefully when browning to avoid burning; remove from heat as soon as nutty aroma and golden flecks appear. Chill dough for 20 minutes if too sticky to roll. Do not overbake cookies; edges should be set but centers slightly soft. Ensure cookies are fully cooled before glazing to prevent melting. For gluten-free, substitute all-purpose flour with 1:1 gluten-free baking flour. For dairy-free, use vegan butter and coconut milk in glaze.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, maple glaze, fall treats, easy cookies, cinnamon sugar, homemade cookies

Find it online: https://pokirecipes.com/brown-butter-pumpkin-snickerdoodle-cookies-recipe-easy-homemade-fall-treat-with-maple-glaze/