These Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and bursting with fall flavors! The brown butter adds a nutty twist to the classic snickerdoodle, while pumpkin brings warmth.
Every bite feels like a cozy hug! I can’t help but sprinkle extra cinnamon on top before baking. It’s perfect for those chilly nights or when you need a little sweet treat! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Browning the butter is key for that nutty flavor. If you’re in a pinch, you can use salted butter; just skip adding extra salt later, to balance it out.
Pumpkin Puree: Make sure to use pure pumpkin puree, not the sweetened pie filling! If you need a substitute, mashed sweet potatoes work well to keep that similar texture and flavor.
Sugars: For a deeper flavor, try brown sugar instead of all granulated sugar. Alternatively, coconut sugar could add unique sweetness while still keeping it healthy!
Flour: All-purpose flour is best, but you can use a gluten-free 1:1 baking blend if needed. Just make sure it contains xanthan gum for proper texture.
Spices: Feel free to play with spices! Adding allspice or cloves gives a nice depth. You can even leave out some spices if you want a milder flavor.
How Do I Brown Butter Properly?
Browning butter sounds fancy, but it’s really about patience. Here’s how to get it right:
- Use a light-colored saucepan to see the butter’s color change as it cooks.
- Melt the butter over medium heat and stir continuously. This prevents it from burning.
- Watch for foaming, then keep stirring until the butter turns golden brown and smells nutty, usually 5-7 minutes.
- Remove it from heat immediately to stop the cooking process and prevent burning!
Browning butter can elevate your cookies by adding a rich flavor, so take your time and enjoy the process!
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups granulated sugar, divided
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
For the Rolling Coating:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 10-12 minutes to bake. Don’t forget to chill the dough for at least 1 hour (or up to overnight) so the flavors meld perfectly. Altogether, you’ll need a little over 1 hour and a half before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Brown the Butter:
Start by melting the butter in a medium saucepan over medium heat. Stir it frequently until it’s golden brown and has a nutty aroma, which usually takes about 5-7 minutes. Once done, remove from heat and let it cool slightly.
2. Mix Wet Ingredients:
In a large mixing bowl, add your browned butter, pumpkin puree, 1 cup of granulated sugar, brown sugar, the egg, and vanilla extract. Beat everything together until it’s smooth and well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger until well mixed.
4. Form the Dough:
Gradually add the dry ingredients to your wet mixture. You can mix this on low speed with a mixer or gently fold it using a spatula until just combined. The dough should feel slightly sticky.
5. Chill the Dough:
Cover your dough and place it in the refrigerator. Chill for at least 1 hour, or you can leave it overnight for even more flavor!
6. Preheat Oven and Prepare Coating:
When you’re ready to bake, preheat your oven to 350°F (175°C). In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of cinnamon for the rolling coating.
7. Form Cookies:
Take about 1.5 tablespoons of dough and roll it into a ball. Roll each ball in the cinnamon-sugar coating until they are fully covered.
8. Bake:
Place the coated cookie balls on a parchment-lined baking sheet, making sure to leave about 2 inches of space between them. Gently flatten the tops of the balls slightly with your palm or the bottom of a glass.
9. Bake Until Golden:
Bake your cookies for 10-12 minutes. You want the edges to be set while the centers remain soft—don’t worry, they’ll firm up as they cool!
10. Cool and Serve:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. You can enjoy them warm or at room temperature!
These Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and topped with a delicious cinnamon-sugar coating that’s perfect for fall! Enjoy the coziness they bring to your home! 🍂🍪
Can I Use a Sugar Substitute in This Recipe?
Yes! You can substitute granulated sugar with alternatives like coconut sugar or a stevia blend. Just remember that sugar substitutes may alter the texture and flavor slightly, so make sure to follow the substitution guidelines on the package!
What Can I Use Instead of Cream of Tartar?
If you don’t have cream of tartar, you can replace it with an equal amount of baking powder. Alternatively, using an acid like lemon juice or vinegar (1/2 tsp for every 1/2 tsp of cream of tartar) can work in a pinch, but it may change the flavor a bit.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to stay soft, place a slice of bread in the container; it helps retain moisture!
Can I Freeze the Dough or Baked Cookies?
Absolutely! You can freeze the dough by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag for up to 3 months. For baked cookies, let them cool completely, then store them in an airtight container or zip-top bag. Thaw and enjoy as needed!
