These are some seriously cozy cookies- chewy on the edges gooey in the middle, perfectly spiced and rolled in cinnamon sugar. The brown butter lends a deep richness and brings out the pumpkin-y flavor. We are using only egg yolks in these cookies. Pumpkin has a lot of moisture in it to begin with so the egg whites will make them a bit more cake-y.
pro tip- stuff these with brown butter cream cheese buttercream for the ultimate fall cookie
Notes and Tips for Success
under bake them! They will continue to bake out of the oven.
If brown butter isn’t your thing use 3/4 cup (170 grams) room temp butter in place of the brown butter. Mix it for 3-4 minutes with sugar and proceed with the recipe.
You can use dark or light brown sugar. Light brown will gives them more of a caramel vibe whereas dark will bring out notes of molasses.
This recipe can be made right away or long fermented. I personally love these after they sit in the fridge overnight. The long ferment will make them easier to digest and give them a puffier chewier consistency.
Sourdough Brown Butter Pumpkin Snickerdoodles
Description
These are some seriously cozy cookies- chewy on the edges gooey in the middle, perfectly spiced and rolled in cinnamon sugar. The brown butter lends a deep richness and brings out the pumpkin-y flavor. We are using only egg yolks in these cookies. Pumpkin has a lot of moisture in it to begin with so the egg whites will make them a bit more cake-y.
pro tip- stuff these with brown butter cream cheese buttercream for the ultimate fall cookie
Ingredients
1 cup (200 grams) dark or light brown sugar
1/2 cup (100) cane sugar
1 cup (226 grams) butter
1/3 cup (85 grams) pumpkin puree (not pie filling)
2 egg yolks
1/2 cup (100 grams) sourdough discard
2 teaspoons vanilla extract
3 cups (360 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1 1/2 teaspoons (6 grams) cream of tartar
Cinnamon sugar
1/2 cup sugar
2 tsp cinnamon
pinch of ground nutmeg
Instructions
- In a medium size mixing bowl, whisk together the flour, baking soda, salt, spices and cream of tartar.
- Melt the butter in a medium saucepan over medium-high heat. Once it melts, begin stirring often. The butter will crackle and start to foam slightly. Continue stirring until the brown bits collect at the bottom of the pan. It will smell nutty and be amber in color. Transfer to a heat proof bowl, making sure to collect all the brown bits. Chill in the fridge for 25 minutes. (You can also do this ahead, allow to firm in the fridge and then come to room temp)
- Meanwhile, Place your pumpkin puree on a thick paper towel and thoroughly dry it out (I like to wrap it all up and carefully squeeze out all the excess moisture)
- Preheat the oven to 350. Line two baking sheets with parchment.
- In the bowl of the stand mixer, cream together the chilled brown butter butter and sugars for 1-2 minutes.
- Add the pumpkin, yolks, discard and vanilla. Beat until well combined.
- Turn the mixer to low and add the dry ingredients, mix until just combined. Transfer to the fridge for 20 minutes to firm up.
- In a small bowl, combine the sugars and cinnamon and nutmeg for rolling.
- Use a medium ice cream scooper or tablespoon to portion out the cookie dough. You’ll want enough to roll balls that are 1.5-2 inches wide. (about 28 grams per cookie)
- Roll the dough in the palms of your clean hands then roll in cinnamon sugar. At this point you can bake them right away or store them in the fridge for up 3 days.
- Transfer to a parchment-lined baking sheet and bake until puffed and just golden, 10-12 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely
Notes
under bake them! They will continue to bake out of the oven.
If brown butter isn’t your thing use 3/4 cup (170 grams) room temp butter in place of the brown butter. Mix it for 3-4 minutes with sugar and proceed with the recipe.
You can use dark or light brown sugar. Light brown will gives them more of a caramel vibe whereas dark will bring out notes of molasses.
This recipe can be made right away or long fermented. I personally love these after they sit in the fridge overnight. The long ferment will make them easier to digest and give them a puffier chewier consistency.
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