These Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and have a hint of pumpkin spice. The brown butter adds a nutty twist that makes them super special!
Trust me, the scent of these cookies baking fills your kitchen with warmth and happiness! I love having them with a nice cup of tea or sharing them with friends over a cozy chat.
Key Ingredients & Substitutions
Brown Butter: Browning the butter adds a rich, nutty flavor to your cookies. If you’re short on time, you can use melted butter without browning, but the taste will be slightly different.
Pumpkin Puree: Make sure to use plain pumpkin puree, not the spiced pie filling. If you don’t have pumpkin, you can substitute with applesauce for a different, yet moist, sweetness.
Spices: For the spices, you can adjust to suit your taste. If you’re not a fan of nutmeg, try adding allspice or leave it out entirely. A pinch of cardamom also adds a warm twist!
Cream of Tartar: This ingredient helps give the cookies their classic snickerdoodle texture. If you don’t have it, you can replace 1 teaspoon of cream of tartar with 1/2 teaspoon of baking powder.
What’s the Best Way to Brown Butter?
Browning butter seems tricky, but it’s quite simple! First, chop the butter into smaller pieces to help it melt evenly. Heat it over medium heat, stirring constantly. Watch carefully for those golden bits to appear at the bottom; that’s where the magic happens!
- Once you see the butter turn a golden brown and smell the nutty aroma, remove it from heat immediately to prevent burning.
- Let it cool slightly before adding to your other ingredients.
Why Chill the Dough?
Chilling the dough is key for a few reasons! It helps the cookies maintain their shape while baking, and it also allows the flavors to develop a bit more. The longer you chill it (up to overnight), the deeper the flavor!
- Just cover the dough with plastic wrap or place it in an airtight container while chilling.
- Don’t skip this step; your cookies will turn out puffier and softer!
Enjoy making these delicious Brown Butter Pumpkin Snickerdoodle Cookies! They’re perfect for sharing or savoring at home!
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar, plus extra for rolling
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
How Much Time Will You Need?
This recipe takes approximately 15 minutes of prep time, plus a chilling time of at least 1 hour, and about 10-12 minutes to bake. So overall, you’ll be looking at around 1 hour and 30 minutes from start to finish, but most of that time is just waiting for the dough to chill!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Stir it frequently as it melts, and keep an eye on it. After about 5-6 minutes, the butter will begin to turn golden brown and smell nutty. Once it reaches that point, remove it from the heat and let it cool slightly.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Use a whisk or an electric mixer to beat them together until well combined. Add in the pumpkin puree, egg, and vanilla extract, mixing until everything is smooth and creamy.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures that all the dry ingredients are mixed evenly and helps them combine better with the wet ingredients.
4. Make the Dough:
Gradually add the dry mixture to the wet ingredients in your large bowl. Gently mix them together until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
5. Chill the Dough:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour. Chilling helps the cookies maintain their shape and enhances the flavors.
6. Preheat the Oven:
While your dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
7. Prepare the Cinnamon Sugar Coating:
In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. This will be the coating for the cookies.
8. Form and Coat the Cookies:
Once the dough is chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until they are fully coated, then place them on the prepared baking sheets about 2 inches apart.
9. Bake:
Put the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be set while the centers still look slightly soft—this is key for keeping the cookies chewy!
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Enjoy your deliciously soft and warmly spiced Brown Butter Pumpkin Snickerdoodle Cookies with your favorite drink!
Can I Use a Different Type of Sugar?
Absolutely! You can substitute coconut sugar for a healthier option, but keep in mind it might slightly alter the taste and color of the cookies. Brown sugar is crucial for flavor, so I recommend keeping that in the recipe.
Can I Freeze the Dough?
Yes, you can freeze the cookie dough! After scooping the dough into balls and rolling them in the cinnamon sugar, place them on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or bag for up to 3 months. You can bake them straight from frozen—just add a couple of extra minutes to the baking time.
How Can I Make These Cookies Dairy-Free?
You can easily make these cookies dairy-free by substituting the unsalted butter with a plant-based butter alternative. Ensure that the rest of your ingredients, like the pumpkin puree and sugar, are also dairy-free to keep the recipe compliant.
What Should I Do if My Cookies Spread Too Much?
If your cookies spread too much while baking, it may be due to a few factors: the dough might be too warm, or not enough flour was added. If you notice the dough is quite soft even after chilling, you can add a little more flour, a tablespoon at a time, to help it hold its shape better in the oven.
