Craving a cozy fall treat that’s soft, chewy, and bursting with flavor? These Brown Butter Pumpkin Snickerdoodle Cookies are your new go-to! With nutty browned butter, real pumpkin purée, and warm spices like cinnamon and nutmeg, these cookies deliver comfort in every bite. Rolled in cinnamon sugar for that signature snickerdoodle touch, they’re the perfect addition to your seasonal baking lineup. Whether you’re hunting for quick breakfast ideas, easy dessert recipes, or delicious food ideas for the holidays, this easy recipe has you covered. These cookies not only satisfy your taste buds but also wrap you in a warm embrace of nostalgia that makes you feel right at home.
Perfect for those chilly fall evenings or festive gatherings, the Brown Butter Pumpkin Snickerdoodle Cookies are sure to impress friends and family alike. The unique flavor profile brings together the classic snickerdoodle you’ve always loved with a twist of pumpkin goodness. Picture yourself enjoying a warm cookie straight from the oven, the rich flavors mingling together beautifully. Plus, the delightful aroma wafting through your kitchen as they bake is enough to make anyone feel the spirit of the season.
The best part? These cookies are simple to make, even for beginners! With just a handful of ingredients and some easy steps, you’ll have a delicious batch ready to share or savor all by yourself. Embrace the fall vibes with these delicious cookies, let’s get started!
Why You’ll Love This Brown Butter Pumpkin Snickerdoodle Cookies
- Flavor Explosion: The combination of browned butter and pumpkin creates a rich, nutty flavor that perfectly complements the warm spices.
- Soft and Chewy: Chilling the dough helps achieve that ideal soft and chewy texture, leading to cookies that are irresistibly delicious.
- Quick and Easy: With simple steps and minimal ingredients, you can whip up these cookies in no time.
- Perfect for Any Occasion: Whether it’s a cozy night in or a festive gathering, these cookies fit right in.
Preparation Phase & Tools to Use
Before diving into the world of cookie baking, it’s essential to prepare your kitchen and gather the necessary tools. Start by ensuring your workspace is clean and tidy to make the process smooth. You’ll need standard baking equipment such as mixing bowls, measuring cups, and a whisk for blending your ingredients. A saucepan is crucial for browning the butter, while a cookie sheet lined with parchment paper will help prevent sticking and make cleanup a breeze.
Your mixing bowl should be large enough to accommodate all ingredients, especially when it comes time to combine your wet and dry mixes. Having a rubber spatula handy will also assist in scraping down the sides of the bowl and incorporating everything thoroughly. Make sure to have an oven thermometer nearby; this ensures that your cookware is at the ideal temperature, which is especially important for baking.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup pumpkin purée
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
Step 1: Brown the Butter
Start by browning the butter in a medium saucepan over medium heat. Stir continuously until the butter turns a golden brown color and emits a nutty aroma. This process creates a rich, deep flavor that enhances the cookies. Once done, transfer it to a bowl and allow it to cool completely before moving to the next step. Cooling the butter is crucial, as it prevents the sugars from melting prematurely and ensures the right texture in your cookies.
Step 2: Combine Wet Ingredients
In a large mixing bowl, combine the cooled brown butter with both granulated and brown sugars. Whisk together until well blended and creamy. Next, add in the pumpkin purée, the egg yolk, and vanilla extract, mixing until the mixture is smooth and combined. This creamy base will help create that rich flavor in your cookies.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, nutmeg, and ginger until evenly mixed. Incorporating these dry ingredients separately ensures an even distribution of each spice and leavening agent in your final dough.
Step 4: Combine Dry and Wet Mixtures
Gradually add the dry ingredient mixture to the wet mixture, stirring until a soft cookie dough forms. It’s important not to overmix at this stage to maintain the tender texture of your cookies. After achieving the right consistency, cover the dough with plastic wrap and refrigerate it for 30–45 minutes. This chilling step is critical as it helps the cookies hold their shape while baking and results in chewier cookies.
Step 5: Shape and Roll in Cinnamon Sugar
Once the dough is chilled, preheat your oven to 350°F (175°C). Scoop out portions of dough approximately 1.5 tablespoons in size and roll them into balls. Prepare a mixture of granulated sugar and ground cinnamon in a small bowl and roll each ball of dough in this mixture to coat evenly. The cinnamon sugar adds that classic snickerdoodle taste that you won’t want to skip!
Step 6: Bake the Cookies
Place the dough balls on parchment-lined baking sheets, ensuring they are spaced about 2 inches apart. This spacing allows the cookies to spread without merging into one another during baking. Bake in your preheated oven for 10-12 minutes, or until the edges set without fully firming up in the center. When done baking, allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Protein: Substitute the egg with a flax egg for a vegan version without sacrificing texture.
- Vegetables: Add diced apples or sweet potatoes for a fruity twist.
- Spices: Enhance the fall flavor by including a pinch of cloves or allspice to the dry ingredients.
Cooking Notes
- Always let the brown butter cool completely before mixing it with sugars to achieve the right consistency.
- Chilling the dough is essential for perfect chewy cookies. Take your time with this step.
Serving Suggestions
- Serve warm with a glass of milk or a cup of hot apple cider for the ultimate cozy experience.
- Pair these cookies with a scoop of vanilla ice cream for a delightful cookie sandwich!
Tips
- For a crunchier texture, bake the cookies for an extra minute or two, but keep an eye on them to prevent burning.
- Store cookies in an airtight container at room temperature for up to a week or freeze them for later enjoyment.
Prep Time, Cook Time, Total Time
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information
- Calories: Approximately 150 per cookie
- Protein: 1.5 grams
- Sodium: 50 milligrams
FAQs
How should I store the cookies?
Store the cookies in an airtight container at room temperature to keep them fresh for about a week. You can also freeze them for longer storage.
Can I make these cookies vegan?
Yes! You can substitute the egg yolk with a flaxseed mixture or a store-bought egg replacer.
What can I use instead of pumpkin purée?
You can use mashed bananas or applesauce, though it will change the flavor slightly.
Can I add nuts to the recipe?
Absolutely, adding chopped walnuts or pecans can enhance the texture and add an extra layer of flavor to your cookies.
Conclusion
These Brown Butter Pumpkin Snickerdoodle Cookies are truly a delight, combining all the best flavors of fall into one delectable treat. With their chewy texture and rich, warm taste, they are perfect for sharing or keeping all to yourself. So, gather your ingredients and take the plunge into making these scrumptious cookies — your taste buds will thank you! Don’t forget to let us know how yours turn out, and feel free to explore the variations for a personalized touch. Happy baking!
Print
Brown Butter Pumpkin Snickerdoodle Cookies
- Total Time: 1 hour 15 minutes
- Yield: Approximately 24 cookies 1x
Description
These Brown Butter Pumpkin Snickerdoodle Cookies are truly a delight, combining all the best flavors of fall into one delectable treat.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup pumpkin purée
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Start by browning the butter in a medium saucepan over medium heat. Stir continuously until the butter turns a golden brown color and emits a nutty aroma. This process creates a rich, deep flavor that enhances the cookies. Once done, transfer it to a bowl and allow it to cool completely before moving to the next step.
- In a large mixing bowl, combine the cooled brown butter with both granulated and brown sugars. Whisk together until well blended and creamy. Next, add in the pumpkin purée, the egg yolk, and vanilla extract, mixing until the mixture is smooth and combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, nutmeg, and ginger until evenly mixed.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until a soft cookie dough forms. It’s important not to overmix at this stage to maintain the tender texture of your cookies. After achieving the right consistency, cover the dough with plastic wrap and refrigerate it for 30–45 minutes.
- Once the dough is chilled, preheat your oven to 350°F (175°C). Scoop out portions of dough approximately 1.5 tablespoons in size and roll them into balls. Prepare a mixture of granulated sugar and ground cinnamon in a small bowl and roll each ball of dough in this mixture to coat evenly.
- Place the dough balls on parchment-lined baking sheets, ensuring they are spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges set without fully firming up in the center. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.
Notes
Chilling the dough is essential for perfect chewy cookies. Take your time with this step.
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 150 per cookie
- Sodium: 50 mg
- Protein: 1.5 g