These Brown Butter Pumpkin Snickerdoodle Cookies are a treat you won’t want to miss! They blend warm pumpkin spice and rich brown butter, making them super tasty and cozy.
Every bite is soft, chewy, and oh-so-satisfying. I can’t resist a sprinkle of cinnamon sugar on top! Perfect with a cup of hot cider or coffee. Trust me, you’ll be reaching for seconds! 🍪
Key Ingredients & Substitutions
Brown Butter: It gives a deep, nutty flavor to these cookies. If you’re short on time, you can use regular melted butter, but the taste won’t be quite the same. I love taking the time to brown the butter because it adds such great richness!
Pumpkin Puree: Make sure to use pure pumpkin puree, not the spiced kind. If pumpkin isn’t available, you can swap in roasted sweet potato puree for a similar flavor. I often prefer sweet potatoes for a bit of extra sweetness!
Flour: All-purpose flour works best, but you can use a gluten-free blend if needed. Just ensure it’s a 1:1 blend for best results. I’ve found that a blend gives a great texture without being too crumbly.
Spices: Ground cinnamon and nutmeg are essential here. If you love warming spices, add some allspice or clove for an extra kick! Also, I like using fresh spices when possible for a more vibrant flavor.
How Do I Get the Perfect Texture for My Cookies?
Achieving the right texture is key to enjoying these cookies. Begin with browning the butter well; it helps create a chewy texture. Then, when you mix the wet and dry ingredients, mix just until combined. Overmixing can make them tough!
- Chilling the dough is crucial – it lets the flavors set and helps control spread during baking.
- Baking at a lower temperature allows the cookies to rise more and stay soft in the center.
- Don’t forget to let them cool on the baking sheet for a bit before moving to a wire rack. This helps them firm up nicely!
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
How Much Time Will You Need?
This cookie recipe requires about 20 minutes of active prep time and at least 1 hour to chill the dough. Once you bake them, they’ll need just about 10-12 minutes in the oven. So in total, allow for roughly 1 hour and 30 minutes before you can enjoy these tasty cookies!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep cooking while stirring occasionally, until the butter foams and turns a lovely golden brown with a nutty aroma. This should take about 5-7 minutes. Once it’s browned, take it off the heat and let it cool slightly.
2. Mix Wet Ingredients:
In a large bowl, whisk together the browned butter, pumpkin puree, granulated sugar, light brown sugar, egg, and vanilla extract until everything is well mixed together and creamy.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger (if you decide to use it).
4. Form the Dough:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft and a little sticky, but that’s okay! It should hold together well.
5. Chill the Dough:
Cover the dough with plastic wrap and pop it into the fridge for at least 1 hour. This helps the flavors develop and makes it easier to shape the cookies.
6. Preheat the Oven:
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
7. Prepare the Cinnamon Sugar:
In a small bowl, mix together the 1/4 cup granulated sugar and 1 1/2 tsp ground cinnamon. This is what will give your cookies the classic snickerdoodle sweetness!
8. Shape Cookies:
Scoop out tablespoon-sized portions of the dough and roll them into balls. Then, roll each ball in the cinnamon sugar mix until fully coated.
9. Bake:
Place the dough balls on the prepared baking sheets, making sure to leave about 2 inches between each one. Bake them for 10-12 minutes, or until the edges are set and the centers still look a little soft.
10. Cool:
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. Enjoy the heavenly smell filling your kitchen!
These Brown Butter Pumpkin Snickerdoodle Cookies are sure to warm your heart and please your taste buds. Enjoy every bite!
Can I Substitute Pumpkin Puree with Something Else?
Yes! If you can’t find pumpkin puree, you can use roasted sweet potato puree for a similar flavor. Just make sure it’s smooth and not too watery for the best results!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 2 months. Just make sure they’re fully cooled before freezing!
What If My Dough Is Too Sticky?
If your dough is too sticky, try chilling it for a little longer in the fridge. If it’s still too soft, you can gradually mix in a bit more flour, a tablespoon at a time, until it holds together better.
Can I Use an Egg Substitute in This Recipe?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1/4 cup unsweetened applesauce. Just keep in mind that this might slightly change the texture!