If you’re ready to fall head over heels for an autumnal treat that truly sings with cozy spices and rich flavors, this Brown Butter Pumpkin Snickerdoodle Cookies Recipe is your new best friend. Imagine soft, chewy cookies with the warm embrace of browned butter and just the right touch of pumpkin, all rolled in a classic cinnamon sugar coating that crunches and melts at the same time. These cookies are a delightful twist on the beloved snickerdoodle, blending familiar comfort with a seasonal flair that’s impossible to resist. Whether you’re baking for a crowd or simply indulging your own sweet tooth, this recipe will fill your kitchen with irresistible aromas and your heart with pure happiness.
Ingredients You’ll Need
Every ingredient in this Brown Butter Pumpkin Snickerdoodle Cookies Recipe plays a starring role, coming together with simplicity and intention. From the nutty depth of browned butter to the vibrant spice mix and the subtle sweetness of pumpkin, each component shapes the cookie’s irresistible texture, flavor, and appearance.
- 1/2 cup unsalted butter, browned: This imparts a rich, nutty flavor that elevates the cookie’s taste beyond ordinary butter.
- 1/3 cup pumpkin puree, dried: Using dried pumpkin ensures the perfect moisture level and adds a subtle pumpkin essence without sogginess.
- 1/2 cup light brown sugar: Adds warmth and molasses notes, making the cookie deeply flavorful.
- 1/2 cup granulated sugar: For a balanced sweetness and crisp edges.
- 1 egg yolk: Provides richness and contributes to the chewy texture.
- 1 teaspoon vanilla extract: Enhances all the sweet flavors and rounds out the spice blend.
- 1 1/4 cups all-purpose flour: The cookie’s backbone, creating structure and softness.
- 1/2 teaspoon baking soda: Adds lift and lightness as the cookies bake.
- 1/2 teaspoon cream of tartar: The secret behind the traditional tang and chewiness of snickerdoodles.
- 1/2 teaspoon salt: Balances sweetness and accentuates flavors.
- 1/2 teaspoon ground cinnamon: A classic spice that brings warmth and depth.
- 1/8 teaspoon ground nutmeg: Adds a hint of earthiness and complexity.
- 1/4 teaspoon ground ginger: Provides a gentle zesty punch against the sweet base.
- 1/3 cup granulated sugar (for coating): Ensures a crackly, sweet crust on each cookie.
- 1 tablespoon ground cinnamon (for coating): Classic snickerdoodle cinnamon sugar that’s essential for that mouthwatering bite.
- Pinch of salt (for coating): Just enough to enhance every bit of sweetness in the cinnamon sugar.
How to Make Brown Butter Pumpkin Snickerdoodle Cookies Recipe
Step 1: Prepare your baking essentials
Start by preheating your oven to 350 degrees Fahrenheit and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and won’t stick, setting the stage for perfectly golden bottoms and a clean release once they’re done.
Step 2: Mix the cinnamon sugar coating
Combine the granulated sugar, ground cinnamon, and a pinch of salt for the coating in a small bowl. This mixture later envelopes your cookie dough balls, creating the signature snickerdoodle crust with its irresistible crunch and spiced sweetness.
Step 3: Dry out the pumpkin puree
Place your 1/3 cup of pumpkin puree onto a thick paper towel, wrap it up, and give it a good squeeze to remove as much moisture as possible. This step is crucial because too much liquid will make your dough too wet and affect the cookie’s texture.
Step 4: Combine the wet ingredients
In a large mixing bowl, whisk together the browned butter, dried pumpkin puree, light brown sugar, and granulated sugar. Then, add the egg yolk and vanilla extract, mixing everything until smooth and creamy. This mixture is where the magic starts, giving your cookies their buttery richness and a lovely pumpkin undertone.
Step 5: Add the dry ingredients
Now it’s time to bring in the flour, baking soda, cream of tartar, salt, and the trio of spices—cinnamon, nutmeg, and ginger. Mix gently until you see a soft dough form, free of flour streaks. This dough should feel slightly sticky but hold together well, promising those soft, chewy cookies we crave.
Step 6: Shape and coat your cookies
Using a 1-ounce cookie scoop, portion out balls of dough. Roll each ball in your prepared cinnamon sugar coating, making sure every side is evenly covered. Then, place them about 2 inches apart on the parchment-lined baking sheet to give them room to puff up beautifully.
Step 7: Bake to perfection
Pop your tray into the oven and bake for 10 to 12 minutes. You want the cookies to puff up and set around the edges while keeping the centers slightly underbaked for that perfect chewiness. Resist the urge to overbake—your patience will reward you with soft-centered delight.
Step 8: Cool and enjoy
Allow the cookies to cool on the baking sheet before transferring to a rack or plate. This patiently lets them set just right while you prepare to savor every bite of these pumpkin-spiced treasures.
How to Serve Brown Butter Pumpkin Snickerdoodle Cookies Recipe
Garnishes
While these cookies are wonderful on their own, a light dusting of powdered sugar or a drizzle of caramel sauce can add extra flair for special occasions. A sprinkle of crushed toasted pecans or a gentle cinnamon dust enhances both texture and aroma effortlessly.
Side Dishes
If you’re serving these for dessert or a snack, pair your Brown Butter Pumpkin Snickerdoodle Cookies Recipe with a warm mug of chai tea, spiced cider, or even a creamy latte. The spices in the cookies wonderfully complement these drinks, making every bite and sip feel like an autumn celebration.
Creative Ways to Present
For a festive touch, stack the cookies on a pretty plate tied with a rustic ribbon for gifting. Alternatively, sandwich softened cream cheese frosting between two cookies for a decadent twist, turning your batch into delightful cookie sandwiches.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Brown Butter Pumpkin Snickerdoodle Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to five days, perfect for enjoying throughout the week without any loss of that fresh-baked goodness.
Freezing
Want to bake ahead? Freeze the cookie dough balls rolled in cinnamon sugar on a baking sheet, then transfer to a sealed freezer bag once solid. When you’re ready, bake from frozen with an extra minute or two in the oven. This way, you always have a batch of these cookies ready to brighten any afternoon.
Reheating
To revive the fresh-out-of-the-oven softness, warm cookies in the microwave for about 10 seconds or pop them in a preheated 300-degree oven for 3 to 5 minutes. This easy step rejuvenates their texture while bringing those warm aromas right back to life.
FAQs
Can I use canned pumpkin puree instead of drying it?
Canned pumpkin puree is typically very moist, so it’s essential to dry it out first by pressing it in a paper towel. This step helps prevent soggy cookie dough, ensuring the perfect chewy texture in your Brown Butter Pumpkin Snickerdoodle Cookies Recipe.
What if I don’t have cream of tartar? Can I still make snickerdoodles?
Cream of tartar is vital for that signature snickerdoodle tang and texture, but if unavailable, you can substitute with an equal amount of lemon juice or use additional baking soda with careful balancing. The cookies may slightly differ in texture and flavor but will still be delicious.
How do I know when the cookies are done baking?
Look for puffed edges that are set with a slight golden hue. The centers should still seem soft and a bit underbaked; this guarantees a chewy, tender cookie rather than a dry, crumbly one.
Can I make these cookies vegan?
To veganize this Brown Butter Pumpkin Snickerdoodle Cookies Recipe, substitute the butter with a vegan butter alternative browned similarly, use a flax egg in place of the egg yolk, and ensure vanilla extract is vegan. The texture might differ slightly but the cozy flavors will shine through.
Why do I brown the butter? Can I just use melted butter?
Browned butter adds a nutty, caramel-like depth that melted butter alone can’t achieve. This extra step transforms the flavor profile, giving your cookies a richness and complexity that makes this recipe truly unforgettable.
Final Thoughts
There is something truly special about the way this Brown Butter Pumpkin Snickerdoodle Cookies Recipe brings together familiar snickerdoodle charm and the cozy essence of pumpkin and browned butter. Every bite feels like a little celebration of autumn’s best flavors wrapped in a soft, golden cookie. I can’t wait for you to try making these yourself and watch them quickly become a favorite in your baking rotation. Happy baking and even happier tasting!
Print
Brown Butter Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Butter Pumpkin Snickerdoodles blend the rich, nutty flavor of browned butter with the warm spices of pumpkin and cinnamon sugar, creating a soft and chewy cookie with a delightful fall twist. Perfectly cinnamon-coated and subtly spiced, these cookies offer a seasonal treat that’s easy to make and irresistibly delicious.
Ingredients
Brown Butter Pumpkin Snickerdoodles
- 1/2 cup unsalted butter, browned
- 1/3 cup pumpkin puree, dried (see recipe)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 Tablespoon ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside to ensure even baking and easy cleanup.
- Make the Cinnamon Sugar Mixture: In a small bowl, combine 1/3 cup granulated sugar, 1 tablespoon ground cinnamon, and a pinch of salt. Stir well and set aside for coating the cookies later.
- Dry the Pumpkin Puree: Place the 1/3 cup of pumpkin puree on a thick paper towel and thoroughly dry it by wrapping and squeezing out all excess moisture. This prevents the dough from becoming too wet.
- Combine Butter, Pumpkin, and Sugars: In a large mixing bowl, whisk together the browned butter, dried pumpkin puree, light brown sugar, and granulated sugar until well combined.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly to incorporate all the wet ingredients.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, nutmeg, and ginger to the wet mixture. Stir until a soft dough forms and no streaks of flour remain.
- Shape and Coat Cookies: Use a 1-ounce cookie scoop to form balls of dough. Roll each dough ball in the cinnamon sugar mixture until evenly coated on all sides.
- Arrange and Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheet. Bake for 10 to 12 minutes or until the cookies have puffed up, edges are set, but centers remain slightly underbaked for softness. Avoid overbaking.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet before serving. Enjoy the cookies once they have slightly firmed up.
Notes
- Drying the pumpkin puree is essential to prevent soggy dough and achieve the perfect cookie texture.
- Using only the egg yolk helps keep the cookies tender and rich.
- Do not overbake; cookies will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, use a suitable plant-based butter to brown.
