Brown Butter Pumpkin Snickerdoodle Cookies Recipe

These Brown Butter Pumpkin Snickerdoodle Cookies combine the warm, comforting flavors of fall into one irresistible treat. The rich, nutty flavor of brown butter enhances the soft, pillowy texture of a classic snickerdoodle, while the addition of pumpkin puree adds a moist, tender crumb and a slight earthy sweetness. Finished with a dusting of cinnamon-sugar, these cookies are perfect for enjoying on a crisp autumn afternoon or serving at holiday gatherings. This recipe will quickly become a fall favorite in your household!

Why You’ll Love This Recipe

1. Unique Flavor Twist: The combination of pumpkin and brown butter takes the traditional snickerdoodle to a whole new level of flavor.
2. Soft and Chewy: These cookies are incredibly soft and chewy, with just the right amount of tenderness that melts in your mouth.
3. Perfect for Fall: The warm spices, pumpkin, and brown butter create a comforting flavor profile that is ideal for autumn baking.
4. Cinnamon-Sugar Coating: The signature snickerdoodle cinnamon-sugar coating adds a sweet and slightly spicy crunch that pairs perfectly with the soft cookie interior.
5. Easy to Make: This recipe is simple and straightforward, with no complicated steps—just mix, roll, and bake!

Ingredients

For the Cookies:

• 1 cup unsalted butter (2 sticks), browned and cooled
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

For the Cinnamon-Sugar Coating:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Variations

• Gluten-Free Version: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
• Vegan Option: Substitute the butter with vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg.
• Add-ins: Mix in chocolate chips, chopped nuts (like pecans or walnuts), or white chocolate for added texture and flavor.
• Spices: Adjust the amount of cinnamon, ginger, and nutmeg to make these cookies spicier or milder, depending on your taste preference.

How to Make the Recipe

Step 1: Brown the Butter

In a saucepan, melt the butter over medium heat, swirling the pan occasionally. The butter will foam and then begin to turn golden brown. Once it reaches a nutty aroma and a golden-brown color (around 5-7 minutes), remove it from the heat and let it cool for about 10 minutes.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Beat with an electric mixer or stand mixer on medium speed for 2-3 minutes until the mixture is light and fluffy.

Step 3: Add the Wet Ingredients

Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix until smooth and fully combined.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, ginger, and nutmeg.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can affect the texture of the cookies.

Step 6: Chill the Dough (Optional)

Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes to help it firm up and prevent spreading too much while baking.

Step 7: Preheat the Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 8: Roll the Dough

In a small bowl, mix together the cinnamon and sugar for the coating. Roll the cookie dough into 1-inch balls, then roll each dough ball in the cinnamon-sugar mixture until fully coated.

Step 9: Bake the Cookies

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies are golden around the edges but still soft in the center. They will firm up as they cool.

Step 10: Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy these soft, flavorful fall cookies!

Tips for Making the Recipe

• Don’t Overbake: To keep these cookies soft and chewy, take them out of the oven when they’re just starting to turn golden brown around the edges. They will continue to firm up as they cool.
• Chill the Dough: Chilling the dough is optional, but it helps prevent the cookies from spreading too much and allows the flavors to develop.
• Brown the Butter Carefully: Keep a close eye on the butter while it’s browning to avoid burning. The process should take about 5-7 minutes.
• Use Fresh Pumpkin Puree: Use fresh, pure pumpkin puree for the best flavor. Avoid using pumpkin pie filling, as it contains added sugars and spices that could affect the taste and texture of your cookies.

How to Serve

• With a Glass of Milk: These cookies are delicious when paired with a cold glass of milk, which helps balance out their rich, spiced flavor.
• With Coffee or Tea: Serve them alongside your morning coffee or afternoon tea for a cozy, fall-inspired treat.
• As a Dessert for Gatherings: These cookies are perfect for holiday parties, potlucks, or fall get-togethers where you want to impress guests with something unique and flavorful.

Make Ahead and Storage

Storing Leftovers

Store the cookies in an airtight container at room temperature for up to 1 week. To keep them fresh and soft, place a slice of bread in the container with the cookies (the bread will help retain moisture).

Freezing

To freeze the cookie dough, roll it into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a zip-top bag or airtight container for up to 3 months. When ready to bake, place the frozen dough on a baking sheet and bake as directed, adding an extra 2-3 minutes to the baking time.

Reheating

To reheat leftover cookies, microwave them for 10-15 seconds to warm them up and restore their soft texture.

FAQs

1. Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works great in this recipe! Just make sure it’s pure pumpkin puree and not pumpkin pie filling.

2. Can I make these cookies without brown butter?

Yes, you can skip the brown butter and use regular unsalted butter, but the flavor of the cookies will be slightly different.

3. How can I make the cookies thicker?

If you prefer thicker cookies, chill the dough for at least 30 minutes before baking, and avoid overmixing the dough to keep it from spreading too much.

4. Can I use pumpkin pie spice instead of individual spices?

Yes, if you don’t have the individual spices on hand, you can use pumpkin pie spice. About 2 teaspoons should be enough for this recipe.

5. Can I freeze the cookie dough?

Yes, you can freeze the dough. Roll it into balls and freeze them until solid, then store them in a freezer-safe bag. Bake from frozen when you’re ready for fresh cookies.

6. How can I make these cookies crispier?

For a crispier cookie, bake them for a few extra minutes, but be careful not to overbake them.

7. Can I add chocolate chips to these cookies?

Yes! You can add chocolate chips or chunks to the dough for a rich chocolatey twist.

8. Why did my cookies spread too much?

If the dough spreads too much, it could be due to too much butter or insufficient chilling. Make sure the dough is properly chilled before baking.

9. Can I use a different type of flour?

You can substitute all-purpose flour with a gluten-free flour blend, but be sure to add a binding agent like xanthan gum if needed.

10. How do I know when the cookies are done?

The cookies should be golden brown on the edges and slightly soft in the center. They will firm up as they cool.

Conclusion

Brown Butter Pumpkin Snickerdoodle Cookies are a delightful fall treat that blends the flavors of pumpkin, brown butter, and classic snickerdoodle spices into one perfect cookie. These soft, chewy, and flavorful cookies are sure to become a go-to dessert for the season. Whether you’re baking for a holiday gathering or simply craving a cozy, sweet snack, these cookies are a must-try for anyone who loves the tastes of autumn. Enjoy!

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