Brown Butter & Maple Pumpkin Snickerdoodles
These are totally my dream fall cookie. Perfectly chewy with the exact right amount of pumpkin and cinnamon spice flavors. Made with wonderfully rich brown butter then rolled in cinnamon sugar for that classic snickerdoodle sugary crunch. You’re definitely going to want to add these to your autumn baking plans this year!.
Servings : about 12 large cookies
Prep Time : 25 minutes + chill time
Bake Time : 12 - 15 minutes
Ingredients
2 ½ cups (350g) 1:1 gluten-free flour, See Recipe Notes
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons cream of tartar
1 ½ teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 cup (227g) unsalted butter, browned
1 cup (210g) granulated cane sugar
1/2 cup (110g) dark brown sugar
2 tablespoons maple syrup
2 teaspoons vanilla paste or extract
1 teaspoon apple cider vinegar
2 egg yolks, room temperature
1/3 cup (80g) pumpkin purée
Cinnamon Sugar for Rolling
1/2 cup granulated sugar
1 tablespoon cinnamon
Directions
In a small saucepan over medium heat, brown the unsalted butter. Once browned, transfer the butter to a heat safe bowl and set it aside to cool down completely before using.
In a medium bowl, mix the flour, baking soda, salt, cream of tartar, pumpkin pie spice and cinnamon. Set aside.
In a large bowl whisk together the cooled butter, both sugars, maple syrup, vanilla and the vinegar until it resembles a smooth thick paste. Add in the egg yolks and pumpkin purée, whisk until fully combined.
Fold the dry ingredients into the wet ingredients. Be careful not to over mix the dough. Cover bowl tightly with plastic wrap and then foil. Let the cookie dough rest in the refrigerator for at least 1 hour or up to overnight.
When you are ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Let the dough sit out on the counter while the oven preheats to make it easier to scoop.
Using a large cookie scoop, portion out the dough into evenly sized balls. For large bakery style cookies make each dough ball 3.5 oz.
In a small bowl, combine the cinnamon sugar ingredients. Roll each cookie ball in the cinnamon sugar making sure to coat it generously. Place them onto the prepared cookie sheet.
Bake for 12 to 15 minutes or until they are golden brown around the edges but still slightly underdone in the center. Remove from the oven and allow cookies to rest on the baking sheet for about 10 minutes before transferring them to a wire cooling rack to cool completely.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
