Description
Delightfully soft and flavorful Pumpkin Butter Snickerdoodles featuring browned butter and a blend of warm spices. These cookies are rolled in cinnamon sugar and finished with a tangy cream cheese glaze, making them perfect for fall or any cozy occasion.
Ingredients
Browned Butter & Dough
- 1 cup (226 g) Salted Butter (*185 g once browned)
- 1/2 cup (175 g) Pumpkin Butter (NOT pumpkin puree)
- 1/2 cup (110 g) Granulated Sugar
- 1/2 cup (125 g) Dark Brown Sugar
- 1 Large Egg, at room temperature
- 1 Egg Yolk, at room temperature
- 1 tsp Vanilla Bean Paste
- 3 cups (325 g) All Purpose Flour
- 1 tsp Cinnamon
- 1/2 tsp Cardamom
- 1 tsp Baking Soda
- 1/2 tsp Salt
- Cinnamon Sugar (for rolling)
Cream Cheese Icing
- 2 oz Softened Cream Cheese
- 2 tbsp Softened Butter
- 1/2 tsp Vanilla Bean Paste
- 1/2 cup Powdered Sugar
- Milk or Heavy Cream (if needed to thin out icing)
Instructions
- Brown the Butter: In a medium saucepan, melt the salted butter over medium heat. Continue cooking it until the milk solids turn golden brown and the butter emits a nutty aroma, about 7-8 minutes. Watch carefully to avoid burning.
- Cool the Butter: Pour the browned butter into a glass bowl and place it in the freezer. Stir every 5 minutes until it reaches a spreadable consistency similar to softened butter, ensuring it’s cool for mixing.
- Cream Butter and Sugars: In the bowl of a stand mixer, cream the cooled browned butter with granulated sugar and dark brown sugar until light and fluffy, approximately 3 minutes. Scrape down the sides and bottom of the bowl as needed for even mixing.
- Add Eggs and Pumpkin Butter: Mix in the whole egg, egg yolk, and vanilla bean paste for an additional 2 minutes. Then add the pumpkin butter and blend until incorporated.
- Incorporate Dry Ingredients: Add the flour, cinnamon, cardamom, baking soda, and salt to the wet mixture. Mix gently just until combined, taking care not to overmix the dough.
- Shape and Chill Dough: Using a large ice cream scoop with a trigger, portion the dough into 13 equal balls. Roll each ball in cinnamon sugar and place on a parchment-lined cookie sheet. Refrigerate the dough for at least 1 hour or up to overnight to allow flavors to meld and dough to firm up.
- Prepare to Bake: When ready to bake, preheat the oven to 350°F (177°C) and line two cookie sheets with parchment paper. Arrange 5-6 cookies per sheet to ensure space for spreading.
- Bake Cookies: Bake for 12-13 minutes until the edges are just set and the centers look slightly wet. Remove from the oven and immediately bang the cookie sheet on the counter 2-3 times to encourage spreading.
- Shape Cookies: Use a spoon or small rubber spatula to push any edges back into place. Sprinkle with a little extra cinnamon sugar for extra flavor and texture.
- Prepare Cream Cheese Icing: In a medium mixing bowl, whisk together softened cream cheese and softened butter until smooth. Add vanilla bean paste and mix well. Gradually whisk in powdered sugar until combined, thinning with milk or heavy cream if needed to achieve a drizzle consistency.
- Finish and Serve: Drizzle the cream cheese icing onto the cooled cookies. Allow icing to set slightly before serving. Enjoy these soft, spiced Pumpkin Butter Snickerdoodles with a luscious cream cheese glaze!
Notes
- Use pumpkin butter, not pumpkin puree, to achieve the correct sweetness and texture in the cookies.
- Be sure to cool your browned butter fully to ensure proper creaming with sugars.
- Chilling the dough before baking helps the cookies maintain their shape and intensifies the flavors.
- Banging the cookie sheet on the counter after baking helps spread the cookies perfectly and creates the ideal texture.
- Adjust the icing consistency with milk or cream to suit your preference for thickness or drizzle.
- Store cookies in an airtight container for up to 3 days or freeze for longer storage.
