These Brown Butter Pumpkin Snickerdoodle Cookies are a real treat! They’re soft, chewy, and filled with warm pumpkin spice goodness. The nutty flavor from the brown butter makes them extra special!
Honestly, who can resist the combo of pumpkin and cinnamon? I love baking these cookies during fall and sharing them with friends. They’re perfect for cozy gatherings or just for me! 😄
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is the star here! You need unsalted butter for better control over the salt in your cookies. If needed, you can use coconut oil as a dairy-free alternative, though it may change the flavor slightly.
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices. If you’re in a pinch, you can substitute with mashed sweet potatoes for a different take.
Sugars: Both granulated and brown sugar add sweetness, but you can mix it up! If you want less sugar, try using coconut sugar or a sugar substitute, keeping in mind it might alter the texture slightly.
Spices: The recipe calls for cinnamon, nutmeg, and ginger for that classic snickerdoodle flavor. You can swap the fresh spices for pre-ground ones, but fresh spices usually pack more flavor. If you want to simplify, just use pumpkin pie spice instead!
How Do You Get the Perfect Browned Butter?
Browning butter is simple, but you need to pay attention. Here’s how to do it right:
- Heat your butter in a medium saucepan over medium heat. Stir it every so often to help it cook evenly.
- Keep an eye out: Once it starts to foam, it’s starting to brown. Look for a golden color and nutty aroma – it should take about 5-7 minutes.
- Remove it from the heat before it gets too dark, as it can turn quickly. Let it cool slightly before adding to your cookie mix!
With this technique, your cookies will have a lovely nutty flavor that sets them apart!
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups granulated sugar, divided
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Cinnamon Sugar Coating:
- About 2 tablespoons cinnamon mixed with 1/4 cup granulated sugar
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time, and the baking will take about 10-12 minutes per batch. Make sure to allow a few extra minutes for cooling, and you’ll have warm, luscious cookies ready to enjoy in no time!
Step-by-Step Instructions:
1. Preparing the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it heats up, grab your baking sheets and line them with parchment paper to prevent sticking.
2. Browning the Butter:
In a medium saucepan over medium heat, melt the unsalted butter. Keep an eye on it and swirl the pan occasionally. You want it to foam and turn golden brown with a lovely nutty aroma, which should take about 5-7 minutes. Once it’s browned, remove it from the heat and let it cool slightly.
3. Mixing the Sugars and Wet Ingredients:
In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Mix until everything is well combined and smooth. Then, add the pumpkin puree, egg, and vanilla extract. Stir until you have a uniform mixture.
4. Combining Dry Ingredients:
In a separate bowl, finely whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. This preparation helps to evenly distribute the leavening agents and spices.
5. Combining Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients. Use a spatula or wooden spoon to mix gently until just combined. Be careful not to overmix, as this can affect the texture of your cookies.
6. Making the Cinnamon Sugar Coating:
In a small bowl, mix together about 2 tablespoons of cinnamon with 1/4 cup of granulated sugar. This will give your cookies a delightful coating!
7. Forming the Cookies:
Using a tablespoon, scoop portions of the dough and roll them into balls. Then roll each ball into the cinnamon-sugar mixture to coat every nook and cranny. Place them about 2 inches apart on the prepared baking sheets.
8. Baking the Cookies:
Bake the cookies in your preheated oven for 10-12 minutes. They should have set edges and a slightly soft center when done—don’t worry, they’ll continue cooking as they cool!
9. Cooling:
After baking, allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without getting too hard!
10. Enjoying:
Now for the best part—enjoying your warm, spiced cookies! These Brown Butter Pumpkin Snickerdoodle Cookies can be stored in an airtight container for up to a week, but they’re best enjoyed fresh!
Perfect for fall, or any time you crave a cozy, sweet treat! 🍂🍪
Frequently Asked Questions (FAQ)
Can I Use Other Types of Sugar in This Recipe?
Absolutely! You can substitute granulated sugar with coconut sugar or a sugar alternative like Stevia. Just keep in mind that different sugars may alter the texture or flavor slightly; for example, coconut sugar has a richer, more caramel-like taste.
Can I Make These Cookies Without Pumpkin?
Yes, you can! If you’re not a fan of pumpkin, you can substitute the pumpkin puree with an equal amount of applesauce or mashed bananas. These alternatives will still keep the cookies moist, just with a different flavor profile.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. If you’d like to keep them fresh longer, you can freeze them in a sealed freezer bag for up to 3 months. Just thaw them at room temperature before enjoying!
What’s the Best Way to Ensure My Cookies Stay Soft?
To keep your cookies soft, try not to overbake them; remove them from the oven when the edges are just set and the centers look slightly underbaked. Additionally, storing them with a slice of bread in the container can help maintain their moisture and softness!