Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate treat that combines the warm, comforting flavors of pumpkin and buttery goodness. Imagine biting into a soft, chewy cookie that melts in your mouth, with a hint of spice and a delightful crunch from the cinnamon-sugar coating. homemade applesauce Halloween-themed cookie bars These cookies not only smell like autumn but also taste like a cozy sweater feels. festive Halloween popcorn.
Growing up, my kitchen was always filled with the aroma of baked goods during fall, and these Brown Butter Pumpkin Snickerdoodle Cookies bring back those memories. Whether it’s Thanksgiving or just a chilly weekend afternoon, these cookies are perfect for sharing or indulging all by yourself while binge-watching your favorite show.
Why You'll Love This Recipe
- These cookies are incredibly easy to make, requiring simple ingredients and minimal effort
- The rich brown butter elevates the flavor profile to new heights, offering a unique twist on traditional snickerdoodles
- Their beautiful golden hue and enticing aroma make them visually appealing and perfect for any gathering
- Versatile enough to be enjoyed year-round, they are especially delightful in autumn!
Family members couldn’t stop raving about how these cookies reminded them of freshly baked autumn treats.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Unsalted Butter: Using unsalted butter allows you to control the saltiness; browning it creates a nutty flavor.
- Pumpkin Puree: Opt for 100% pure pumpkin puree for the best texture; avoid pumpkin pie filling filled with sugar.
- Granulated Sugar: This will sweeten your cookies perfectly; trust me, it’s essential for that classic snickerdoodle taste.
- Brown Sugar: For added moisture and richness; light or dark works depending on how deep you want that caramel flavor.
- Eggs: Two large eggs help bind everything together while adding richness to each bite.
- Cinnamon: The quintessential spice here adds warmth; use fresh ground for an even more aromatic experience.
- Baking Soda: Essential for helping your cookies rise; make sure it’s fresh for maximum effectiveness. For more inspiration, check out this Delicious Easter Cookies recipe.
- Flour: All-purpose flour gives structure to your cookies; measure correctly for the perfect consistency.
- Vanilla Extract: A splash enhances all flavors; don’t skimp on quality!
- Cream of Tartar: This is key for achieving that signature snickerdoodle tang and chewiness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Brown Your Butter: Start by melting the unsalted butter in a saucepan over medium heat. Stir continuously until it turns golden brown and emits a nutty aroma, which takes about 5-7 minutes.
Mix Wet Ingredients: In a mixing bowl, combine the brown butter with granulated sugar, brown sugar, and pumpkin puree. brown sugar apple bowl Beat well until smooth and creamy. You’ll love how this smells!
Add Eggs and Vanilla : Incorporate two large eggs one at a time along with vanilla extract into your mixture until fully combined. Ensure there are no streaks remaining; this step adds richness!
Sift Dry Ingredients Together : In another bowl, sift together flour, baking soda, cream of tartar, cinnamon, and a pinch of salt. This ensures even distribution of flavors throughout your dough.
Combine Wet and Dry Ingredients : Gradually add the dry mixture to the wet ingredients using a spatula. Fold gently until just combined; do not overmix as this can make your cookies tough.
Chill Dough : Refrigerate the dough for at least 30 minutes. Chilling helps enhance flavors while preventing spreading during baking—trust me on this one!
Prepare Cinnamon Sugar Coating : While your dough chills, mix together granulated sugar and cinnamon in a small bowl until well combined. This will give your cookies that signature snickerdoodle finish!
Scoop & Bake!: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough into the cinnamon-sugar mixture until fully coated. Place on lined baking sheets about 2 inches apart and bake for about 10-12 minutes until edges are golden.
Enjoy delightfully warm Brown Butter Pumpkin Snickerdoodle Cookies—perfectly soft on the inside with just enough crunch! For more inspiration, check out this Delightful Easter MM Cookies recipe.
You Must Know
- Brown Butter Pumpkin Snickerdoodle Cookies are not just cookies; they’re a warm hug in dessert form
- The aroma of brown butter and pumpkin spice wafts through your kitchen, making it feel like a cozy autumn day, any time of the year
Perfecting the Cooking Process
Start by browning the butter until it’s nutty and fragrant, then mix in your pumpkin puree before folding in the dry ingredients. This sequence ensures maximum flavor infusion and perfect texture.
Add Your Touch
Feel free to swap out regular flour for gluten-free options, or add chocolate chips for a rich twist. The beauty of these cookies lies in their versatility!
Storing & Reheating
Store cookies in an airtight container at room temperature for up to a week. Reheat in the microwave for about 10 seconds to revive that freshly baked warmth.
Chef's Helpful Tips
- When making Brown Butter Pumpkin Snickerdoodle Cookies, ensure your butter is not burnt; it should have a golden hue
- Always chill the dough for better texture, and roll them generously in cinnamon sugar for that classic flavor boost
I once baked these cookies for a family gathering, and they disappeared faster than I could say “brown butter.” My cousin even tried to bribe me for the recipe!
FAQ
What makes these cookies different from regular snickerdoodles?
The addition of brown butter and pumpkin gives them a unique flavor twist.
Can I freeze Brown Butter Pumpkin Snickerdoodle Cookies?
Yes, freeze them in an airtight container for up to three months.
How do I know when my cookies are done baking?
They should be lightly golden around the edges but still soft in the center.
Brown Butter Pumpkin Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the ultimate autumn treat with these Brown Butter Pumpkin Snickerdoodle Cookies. Soft, chewy, and infused with warm pumpkin and rich brown butter, each bite melts in your mouth. Coated in cinnamon-sugar for a delightful crunch, these cookies evoke the cozy essence of fall. Perfect for sharing during gatherings or enjoying solo while binge-watching your favorite series, they are sure to become a seasonal favorite!
Ingredients
- 1 cup unsalted butter (browned)
- 1 cup pumpkin puree (100% pure)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cream of tartar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Brown the butter in a saucepan over medium heat until golden and nutty, about 5-7 minutes. Let cool slightly.
- In a mixing bowl, combine the browned butter with granulated sugar, brown sugar, and pumpkin puree. Beat until smooth.
- Add eggs one at a time along with vanilla extract; mix until fully incorporated.
- In another bowl, sift together flour, baking soda, cream of tartar, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Mix granulated sugar and cinnamon for coating.
- Scoop tablespoon-sized balls of dough into cinnamon-sugar mixture until coated and place on lined baking sheets.
- Bake for 10-12 minutes until edges are golden but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
