Brown Butter Pumpkin Snickerdoodle Cookies Recipe

The fall season brings out the best in cozy, comforting flavors, and these Brown Butter Pumpkin Snickerdoodle Cookies are no exception. With the nutty depth of brown butter, the warmth of pumpkin spice, and the classic cinnamon-sugar coating, these cookies combine the flavors of fall in every bite. The brown butter elevates the flavor profile, giving the cookies a rich, toasty aroma, while the pumpkin adds a soft, moist texture that makes them irresistible.

These cookies are the perfect balance of chewy, soft, and slightly crispy on the edges, with a delightful spiced cinnamon flavor. Whether you’re looking for a special treat for a fall gathering or want to enjoy something homemade with your afternoon tea, these cookies are a must-try. The combination of pumpkin and snickerdoodle is a match made in heaven, bringing a new twist to a beloved classic.

If you’re craving an autumn-inspired dessert or simply want to indulge in a treat that feels both cozy and festive, these cookies are the answer. They’re easy to make and guaranteed to fill your home with the scent of warm spices and sweet pumpkin goodness.

Why You’ll Love This Recipe

1. Fall Flavor Explosion – The brown butter and pumpkin create a rich, aromatic cookie with all the warm flavors of fall.
2. Unique Twist on a Classic – These cookies take the beloved snickerdoodle to a new level with the addition of brown butter and pumpkin, making them extra special.
3. Chewy and Soft Texture – The brown butter and pumpkin make the cookies incredibly soft and chewy, perfect for anyone who loves a melt-in-your-mouth treat.
4. Easy to Make – This recipe is simple to follow, even for beginner bakers, and doesn’t require any unusual ingredients.
5. Perfect for Fall – With the pumpkin, cinnamon, and nutmeg spices, these cookies are the ideal treat for autumn gatherings, Halloween, and Thanksgiving celebrations.

this RECIPE

Ingredients

• Butter (for browning)
• Pumpkin puree
• Granulated sugar
• Brown sugar
• Eggs
• All-purpose flour
• Baking soda
• Cream of tartar
• Cinnamon
• Nutmeg
• Salt
• Vanilla extract
• Cinnamon-sugar mixture (for coating)

Variations

• Vegan Version: Substitute the butter for vegan butter and the egg with a flax egg or other egg substitute to make these cookies vegan.
• Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
• Chopped Nuts: For added texture and flavor, consider adding chopped pecans or walnuts to the dough before baking.
• Chocolate Chips: Add some chocolate chips to the dough for a more decadent version of these cookies.

How to Make the Recipe

Step 1: Brown the Butter

In a saucepan over medium heat, melt the butter, stirring occasionally. Continue cooking the butter until it turns golden brown and releases a nutty aroma. Be careful not to burn it. Once browned, remove from heat and let it cool for about 10 minutes.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the browned butter, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Beat until smooth and well combined.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

Step 4: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes to an hour. Chilling the dough helps the cookies hold their shape while baking and prevents them from spreading too much.

Step 5: Preheat and Roll in Cinnamon-Sugar

Preheat the oven to 350°F (175°C). In a small bowl, mix together cinnamon and sugar for the coating. Roll the chilled cookie dough into balls, then roll each ball in the cinnamon-sugar mixture, ensuring they are fully coated.

Step 6: Bake the Cookies

Place the dough balls on a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden and the cookies have puffed up. They should look slightly underdone in the center but will firm up as they cool.

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Making the Recipe

• Watch the Brown Butter: Brown butter is easy to burn, so keep a close eye on it while cooking. Once it turns golden and smells nutty, remove it from heat immediately.
• Chill the Dough: Don’t skip the chilling step! Chilled dough leads to thicker, chewier cookies that hold their shape better during baking.
• Don’t Overmix: Mix the dough until just combined. Overmixing can lead to tough cookies.
• Even Dough Balls: Use a cookie scoop for evenly-sized dough balls, ensuring the cookies bake uniformly.
• Check the Baking Time: Since every oven is different, start checking the cookies at 10 minutes to prevent overbaking.

How to Serve

These Brown Butter Pumpkin Snickerdoodle Cookies are perfect served on their own with a cup of hot coffee, tea, or cider. They also pair wonderfully with a scoop of vanilla ice cream for a more indulgent treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to 5 days. They’ll remain soft and chewy, thanks to the pumpkin and brown butter.

Freezing

If you want to freeze the dough, scoop the dough into balls, roll them in the cinnamon-sugar, and place them on a baking sheet. Freeze until solid, then transfer to a ziplock bag for up to 3 months. When ready to bake, place the frozen dough balls directly on a baking sheet and bake as directed, adding an extra minute or two to the baking time.

Reheating

To reheat cookies, place them on a baking sheet in a preheated oven at 300°F (150°C) for 5-7 minutes until they’re warm and slightly soft again.

FAQs

1. Can I use canned pumpkin puree? Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s plain pumpkin puree, not pumpkin pie filling.
2. Can I use salted butter instead of unsalted butter? You can, but if using salted butter, reduce the added salt in the recipe by half.
3. Do I need to chill the dough? Chilling the dough is recommended for the best texture and to prevent the cookies from spreading too much during baking.
4. Can I make these cookies without brown butter? While the brown butter adds a unique flavor, you can skip this step and use regular melted butter instead.
5. How can I make these cookies gluten-free? Substitute the all-purpose flour with a gluten-free flour blend, and ensure your other ingredients are gluten-free.
6. Can I add chocolate chips to the dough? Yes! Adding chocolate chips would give these cookies a delicious extra layer of sweetness and richness.
7. Can I freeze these cookies? Yes, these cookies freeze very well. You can either freeze the dough or the baked cookies.
8. Can I reduce the amount of sugar in this recipe? You can reduce the sugar slightly, but it may affect the texture and flavor. Since these are fall cookies, the sugar helps balance the spices.
9. Can I make these cookies vegan? Yes, you can use vegan butter and an egg substitute, such as a flax egg, for a vegan version.
10. Why are my cookies spreading too much? If your cookies spread too much, the dough may have been too warm or not chilled enough. Ensure the dough is well-chilled before baking.

Conclusion

Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate autumn treat, combining the rich flavor of brown butter, the cozy taste of pumpkin, and the comforting cinnamon-sugar coating that defines snickerdoodles. These cookies are perfect for sharing with friends and family or simply enjoying with a cup of hot tea on a chilly afternoon. Easy to make and filled with seasonal flavors, this recipe is one you’ll want to bake again and again throughout the fall.

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