Prep time: 20 minutes
Cook time: 10-12 minutes
Total time: 30 minutes
Servings: 24 cookies
Creating delicious treats is an art, especially when you’re combining the warm flavors of fall into a classic cookie recipe. Brown Butter Pumpkin Snickerdoodle Cookies are the epitome of comfort—crisp on the outside, chewy in the center, and infused with the rich, nutty flavor of brown butter and the warm spices of pumpkin pie. If you’re looking for a standout dessert that’s perfect for the holiday season or any cozy afternoon, these cookies are a must-try.
What Is Brown Butter Pumpkin Snickerdoodle Cookies?
Brown Butter Pumpkin Snickerdoodle Cookies are a delightful twist on the traditional snickerdoodle. The addition of brown butter gives the cookies a deeper, nuttier flavor, while pumpkin puree adds moisture and a hint of warmth. Rolled in a combination of cinnamon and sugar, these cookies are both visually appealing and irresistibly tasty. The chewy texture combined with the spiced exterior makes them a favorite among cookie enthusiasts.
Why You’ll Love This
There are several reasons to fall in love with Brown Butter Pumpkin Snickerdoodle Cookies. First, they bring the warmth of pumpkin spice right into your kitchen. The rich flavor of browned butter elevates these cookies from ordinary to extraordinary. Plus, they are easy to make, making them perfect for busy parents and kitchen beginners alike. These cookies are perfect for sharing at gatherings, and who can resist a cookie that captures the essence of autumn?
Ingredients You’ll Need
- 1 cup unsalted butter – Used for browning, it adds a nutty flavor.
- 1 cup granulated sugar – Provides sweetness and stability.
- 1 cup packed brown sugar – Adds moisture and depth of flavor.
- 1 large egg – Binds the ingredients together.
- 1 cup pumpkin puree – Gives the cookies their pumpkin flavor and moisture.
- 2 teaspoons vanilla extract – Enhances the overall taste.
- 2 ½ cups all-purpose flour – Forms the base of the cookies.
- 2 teaspoons cream of tartar – Creates chewiness and a slight tang.
- 1 teaspoon baking soda – Provides leavening.
- ½ teaspoon salt – Enhances the cookie’s flavors.
- 2 teaspoons ground cinnamon – Offers warm flavor, particularly aromatic.
- 1 teaspoon ground nutmeg – Complements the pumpkin spice flavor.
- ½ teaspoon ground ginger – Adds a spicy kick.
- For rolling:
- 3 tablespoons granulated sugar – For sweetness.
- 1 tablespoon ground cinnamon – For the classic snickerdoodle flavor.
How to Make
- Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Swirl the pan occasionally until it turns golden brown and has a nutty aroma, approximately 5 to 7 minutes. Remove from heat and let it cool slightly.
- Mix wet ingredients: In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer until smooth. Then, add the egg, pumpkin puree, and vanilla extract, mixing on low speed until well combined. The mixture should be creamy and slightly thick.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and spices (cinnamon, nutmeg, and ginger). Gradually add the dry mixture to the wet mixture, beating on low speed until just combined. Do not overmix; a few lumps are acceptable.
- Chill the dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the flavors meld together while also making it easier to handle.
- Prepare the baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll and coat cookies: In a small bowl, combine the sugar and ground cinnamon. Scoop out about 1.5 tablespoons of dough, roll it into a ball, and then roll it in the cinnamon-sugar mixture. Place the coated dough balls on the prepared baking sheets, ensuring adequate space between each.
- Bake: Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers are still soft. They will continue to firm up as they cool. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Variations & Substitutions
Gluten-Free Version: If you need to make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for better structure.
Dairy-Free Option: To make these cookies dairy-free, use coconut oil or a dairy-free butter alternative in place of the unsalted butter. The flavor may vary slightly, but they will still be delicious.
Spiced Pumpkin Alternative: Instead of adding separate spices (cinnamon, ginger, and nutmeg), use a pre-mixed pumpkin pie spice for ease. This will simplify the recipe while still delivering great flavor.
Chocolate Chip Addition: For a chocolate twist, fold in about a cup of semi-sweet or dark chocolate chips into the cookie dough before chilling. The chocolate complements the pumpkin spice beautifully.
Common Mistakes to Avoid
One common mistake is not browning the butter properly. Ensure the butter turns a deep golden color and smells nutty. If it’s undercooked, the flavor will be lacking.
Another error is skipping the chilling step. Chilling the dough is crucial for better texture. It helps control spread and allows flavors to develop.
Overbaking is often overlooked. Remove the cookies when they are slightly under-baked. They will set as they cool and maintain a soft, chewy center.
Storage, Freezing & Reheating Tips
For best results, store Brown Butter Pumpkin Snickerdoodle Cookies in an airtight container at room temperature. They should last for about 4 to 5 days. For longer storage, consider freezing the cookies. Simply stack them with parchment paper in between and store them in a zip-top freezer bag. They can be frozen for up to 3 months.
When ready to enjoy, take them out of the freezer and let them thaw at room temperature. If you prefer a warm cookie, pop them in a preheated oven at 350°F for a few minutes. This will help restore their fresh-baked taste and chewy texture.
Frequently Asked Questions
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree, but it should be cooked down to remove excess moisture. This will help achieve the right texture in the cookies. Canned pumpkin puree is often thicker and easier to work with.
Why did my cookies spread too much?
If your cookies spread excessively, it might be due to too much butter or not chilling the dough long enough. Make sure to follow the chilling time and the measurement of ingredients strictly.
Can I double the recipe?
Certainly! You can double or even triple the recipe if you need more cookies. Just be sure to keep an eye on the baking time, as larger batches may require a few extra minutes in the oven.
What can I do if my dough is too sticky?
If your dough feels too sticky after chilling, you can add a bit more flour, one tablespoon at a time, until it reaches the desired consistency. However, be careful not to add too much flour, as it may alter the final texture.
Are these cookies suitable for holiday gatherings?
Absolutely! These cookies are perfect for holiday gatherings, potlucks, or simply to share with friends and family. Their unique flavor and festive appearance make them a crowd-pleaser.
Conclusion: These Brown Butter Pumpkin Snickerdoodle Cookies are not just cookies; they are a celebration of fall flavors and cozy traditions. Their rich, nutty, and spiced profile will undoubtedly bring comfort to your taste buds all season long. Enjoy baking and sharing them with loved ones!
