Brown Butter Pumpkin Snickerdoodles
There’s something undeniably magical about the aroma of freshly baked cookies wafting through the kitchen, and I can’t think of a more delightful treat than Brown Butter Pumpkin Snickerdoodles. Every year, as the leaves begin to change, I find myself craving these soft, pillowy cookies that perfectly blend the warm flavors of pumpkin and brown butter. It all started when I stumbled upon this recipe during a cozy autumn afternoon, and I was instantly captivated. The first time I made them, my home was filled with a rich, nutty scent that made my heart leap. Friends and family gathered around, eagerly anticipating the first bite, and the smiles that followed were priceless.
With their signature cinnamon-sugar coating and a subtle hint of pumpkin spice, these cookies are the ultimate comfort food for fall. They truly embody the essence of the season, making them perfect for gatherings or simply enjoying with a cup of hot cider. The secret ingredient, brown butter, elevates these cookies from ordinary to extraordinary, infusing each bite with a deeper, richer flavor. I love sharing them with loved ones, especially during Thanksgiving, where they become a hit on the dessert table. As you take a bite of these warm cookies, you’re not just tasting a treat; you’re savoring memories of laughter, warmth, and the beauty of the season.
Whether you’re hosting a festive gathering or enjoying a quiet evening at home, the Brown Butter Pumpkin Snickerdoodles will surely become a staple in your fall baking repertoire. I can’t wait for you to experience the joy and warmth these cookies bring. So, grab your mixing bowl and let’s get baking!
Recipe Snapshot
1 hr 42 mins
90 mins
12 mins
Medium
120 kcal
1 g
Gluten-Free, Low FODMAP
6 g
Food Processor, Oven, Baking Sheet, Frying Pan, Whisk, Mixing Bowl
Why This Brown Butter Pumpkin Snickerdoodles Stands Out
Rich Flavor from Brown Butter
The first reason to love Brown Butter Pumpkin Snickerdoodles is the rich flavor that comes from browning the butter. This technique not only adds a nutty aroma but also deepens the overall taste of the cookies. When you melt the butter and let it brown, it transforms into something extraordinary.
Perfect Fall Spice
Next, the inclusion of pumpkin puree combined with pumpkin pie spice brings those quintessential fall flavors to life. Each bite offers a cozy warmth that makes you feel like you’re wrapped in a soft blanket on a crisp autumn day.
Cinnamon Sugar Coating
Rolling the cookie dough balls in a mixture of sugar and cinnamon adds a delightful crunch and sweetness to the outside. This classic touch brings out the best in the cookies and ensures that each bite is as delicious as the last.
Soft and Chewy Texture
Another highlight is the soft and chewy texture of these cookies. After cooling, they maintain a slight crispness on the outside while remaining gooey in the center—truly a cookie lover’s dream come true.
Easy to Make
Don’t let the fancy-sounding ingredients fool you; these snickerdoodles are surprisingly easy to make! With just a few simple steps, you can whip up a batch that will impress everyone.
Perfect for Sharing
Finally, these cookies are perfect for sharing. Whether it’s a gathering with friends or a holiday celebration, making Brown Butter Pumpkin Snickerdoodles is a surefire way to spread joy and warmth.
Brown Butter Pumpkin Snickerdoodles Ingredients
The ingredients for Brown Butter Pumpkin Snickerdoodles are a delightful mix that perfectly captures the essence of fall. Each element plays a crucial role in creating the rich flavor and soft texture that make these cookies irresistible. From the nutty goodness of brown butter to the warm embrace of pumpkin spice, these ingredients work together harmoniously to create a cookie experience like no other.
- Salted Butter – ½ cup (113g): The foundation of the cookie, providing richness and flavor.
- Brown Sugar – ½ cup (107g): Adds moisture and a hint of caramel flavor.
- Granulated Sugar – ½ cup (100g): Balances the sweetness and contributes to the cookie’s texture.
- Vanilla – 1 teaspoon: Enhances the overall flavor profile.
- Egg White – 1: Helps bind the ingredients while keeping the cookies light.
- Pumpkin Puree – ¼ cup (61g): Infuses the cookies with moisture and that classic pumpkin flavor.
- All Purpose Flour – 1 ½ cups (180g): The backbone of the cookie, providing structure.
- Pumpkin Pie Spice – 2 teaspoons: A blend of spices that encapsulates the warmth of fall.
- Cream of Tartar – 1 teaspoon: Works with baking soda to create a soft texture.
- Baking Soda – ½ teaspoon: A leavening agent that helps the cookies rise.
- Salt – ¼ teaspoon: Enhances all the flavors in the cookie.
- For rolling:
- Sugar – ¼ cup (28g): To coat the cookies before baking.
- Ground Cinnamon – 2 teaspoons: Adds that classic snickerdoodle flavor.
Recipe Directions for Brown Butter Pumpkin Snickerdoodles
Making Brown Butter Pumpkin Snickerdoodles is a delightful experience that brings the essence of fall right into your kitchen. Follow these simple steps to create your own batch of these soft, sweet cookies. Trust me, the joy in baking and the aroma that fills your home will be worth every moment!
- Start by making your brown butter. Melt the butter in a saucepan over medium heat. Keep whisking constantly as it begins to foam. Pay attention as the butter starts to crackle and foam. After a couple of minutes, you’ll notice it browning at the bottom, releasing a nutty aroma. Remove from heat as soon as it achieves that rich brown color.
- Immediately transfer the browned butter to a bowl to prevent further cooking. Make sure to scrape every last drop from the saucepan. Let it cool for about 10 minutes. It’s crucial for the butter to cool before mixing.
- In a mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Using an electric mixer (or mixing by hand), beat the ingredients until they are well combined and creamy.
- Next, add in the egg white, vanilla, and pumpkin puree. Mix until everything is well incorporated.
- In another bowl, whisk together the all purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt. This will be your dry mixture.
- With the electric mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate the dough for 1 to 2 hours. This allows the flavors to meld and helps the butter solidify, making the dough easier to work with.
- When you’re ready to bake, preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- Once the dough has chilled, take about 1 ½ to 2 tablespoons of dough and roll it into a ball. If the dough feels too hard, let it sit at room temperature for 10 to 20 minutes.
- In a small bowl, combine ¼ cup of sugar and 2 teaspoons of ground cinnamon. Roll the dough balls in this mixture until they are fully coated, then place them on the prepared cookie sheet, spacing them about 2 inches apart.
- Bake the cookies for 11 to 14 minutes, or until they are just slightly golden brown around the edges. Keep an eye on them to avoid overbaking!
- Once baked, let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly made Brown Butter Pumpkin Snickerdoodles!
Things Worth Knowing
Things Worth Knowing
- Be sure to constantly whisk the butter while browning to prevent burning.
- Allowing the dough to chill is crucial—it enhances flavor and helps achieve the right texture.
- If you don’t have pumpkin pie spice, you can make your own using cinnamon, ginger, nutmeg, and cloves.
- Make sure to cool the cookies on the wire rack to maintain their chewy texture.
- Experiment with the cinnamon sugar coating for personalized flavor adjustments.
Recipe Tips about Brown Butter Pumpkin Snickerdoodles
Here are some tips that will help ensure your Brown Butter Pumpkin Snickerdoodles turn out perfectly every time. These insights will enhance your baking experience and the final results!
- Storage: Store leftover cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, refrigerate them.
- Freezing: You can freeze the cookie dough for up to three months. Just roll the dough into balls, freeze, and then bake from frozen, adding a couple of extra minutes to the baking time.
- Pairing: These cookies pair wonderfully with a hot cup of coffee or a spiced chai latte, making them a perfect treat for cozy evenings.
- Variations: Feel free to add in chocolate chips or nuts to the dough for a twist on the classic flavor.
- Serving: These cookies are perfect for sharing during holidays or gatherings. They make a great addition to any dessert table!
Perfect Pairings for Brown Butter Pumpkin Snickerdoodles
When it comes to serving Brown Butter Pumpkin Snickerdoodles, the options are endless! These cookies are not only delicious but also incredibly versatile.
- With Coffee: Enjoy these cookies with a warm cup of coffee or espresso. The rich flavors complement each other beautifully.
- Autumn Gatherings: Serve them at your next fall gathering or Thanksgiving dinner. They’re sure to impress your guests.
- Cozy Evenings: Pair these cookies with a cozy blanket and a good book for a perfect evening at home.
- Seasonal Events: They are great for Halloween parties, harvest festivals, or any autumn-themed event.
- Gift Giving: Consider packaging them as a homemade gift for friends and family during the holiday season.
FAQ
Conclusion
Brown Butter Pumpkin Snickerdoodles are more than just cookies; they’re a delightful celebration of fall flavors that warm the soul. With their rich, nutty undertone and cozy spices, they bring a touch of magic to any occasion. I encourage you to try making these cookies for yourself and experience the joy they bring. Whether you’re sharing them with family or savoring them alone, they’re sure to create wonderful memories.
Brown Butter Pumpkin Snickerdoodles
Ingredients
Equipment
Method
- Start by making your brown butter. Melt the butter in a saucepan over medium heat. Keep whisking constantly as it begins to foam. Pay attention as the butter starts to crackle and foam. After a couple of minutes, you’ll notice it browning at the bottom, releasing a nutty aroma. Remove from heat as soon as it achieves that rich brown color.
- Immediately transfer the browned butter to a bowl to prevent further cooking. Make sure to scrape every last drop from the saucepan. Let it cool for about 10 minutes. It's crucial for the butter to cool before mixing.
- In a mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Using an electric mixer (or mixing by hand), beat the ingredients until they are well combined and creamy.
- Next, add in the egg white, vanilla, and Pumpkin Puree. Mix until everything is well incorporated.
- In another bowl, whisk together the all purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt. This will be your dry mixture.
- With the electric mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate the dough for 1 to 2 hours. This allows the flavors to meld and helps the butter solidify, making the dough easier to work with.
- When you’re ready to bake, preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- Once the dough has chilled, take about 1 ½ to 2 tablespoons of dough and roll it into a ball. If the dough feels too hard, let it sit at room temperature for 10 to 20 minutes.
- In a small bowl, combine ¼ cup of sugar and 2 teaspoons of ground cinnamon. Roll the dough balls in this mixture until they are fully coated, then place them on the prepared cookie sheet, spacing them about 2 inches apart.
- Bake the cookies for 11 to 14 minutes, or until they are just slightly golden brown around the edges. Keep an eye on them to avoid overbaking!
- Once baked, let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly made Brown Butter Pumpkin Snickerdoodles!
Notes
- Tip 1: If you don’t have pumpkin pie spice, you can make your own with spices like cinnamon, ginger, nutmeg, and cloves.
- Tip 2: Make sure to cool the cookies on a wire rack to maintain their chewy texture.
- Tip 3: These cookies are best enjoyed fresh but can be stored in an airtight container.
- Tip 4: Consider adding chocolate chips or nuts for a different flavor twist.
- Tip 5: These cookies freeze well, so you can make a batch ahead of time!
