Brown Butter Pumpkin Snickerdoodle Cookies Recipe
If you’re searching for a cookie that perfectly captures the cozy spirit of autumn in every bite, look no further than this Brown Butter Pumpkin Snickerdoodle Cookies Recipe. These cookies are the ultimate fusion of warm spices, rich browned butter, and pumpkin purée, rolled in a dazzling cinnamon sugar coating. The result? Delightfully chewy centers and crisp, sugary edges that’ll remind you why baking from scratch can be so magical.
Ingredients You’ll Need
You probably already have most of these ingredients on hand, but it’s the thoughtful combination that makes each one shine and gives this cookie its irresistible texture and flavor. Every element plays a key role, from the nutty brown butter to the punchy mix of spices—let’s take a closer look!
- Unsalted butter (1 cup, browned and cooled): Browning the butter creates a deep, nutty flavor you just can’t get any other way.
- Light brown sugar (3/4 cup, packed): Adds moisture and rich caramel notes to the dough.
- Granulated sugar (1/2 cup, plus 1/4 cup for coating): The classic sweetener for both the dough and that signature snickerdoodle coating.
- Pumpkin purée (1/3 cup): Not only infuses genuine pumpkin flavor but also keeps the cookies soft and chewy.
- Egg yolk (1 large): Contributes richness and a slightly chewy texture—using just the yolk makes a difference!
- Vanilla extract (2 teaspoons): Rounds out all those warm flavors beautifully.
- All-purpose flour (2 1/2 cups): Provides structure to the cookies, helping them hold their soft, thick shape.
- Baking soda (1/2 teaspoon): Gives our cookies that perfect bit of lift.
- Cream of tartar (1/2 teaspoon): The essential tang in every great snickerdoodle, and helps make the texture tender.
- Salt (1/2 teaspoon): Balances sweetness and amplifies the other flavors.
- Ground cinnamon (1 teaspoon for dough, 1 tablespoon for coating): The star spice, bringing all the cozy vibes!
- Ground nutmeg (1/4 teaspoon): Adds a gentle, earthy warmth to the spice profile.
- Ground ginger (1/4 teaspoon): Brightens up the flavors and complements the pumpkin beautifully.
- Ground cloves (1/8 teaspoon): Just a hint, adding a depth to the autumnal spice blend.
How to Make Brown Butter Pumpkin Snickerdoodle Cookies Recipe
Step 1: Brown the Butter
It’s not a Brown Butter Pumpkin Snickerdoodle Cookies Recipe without starting here! Place your unsalted butter in a medium saucepan over medium heat, stirring frequently. Watch for golden specks and a nutty aroma—once it reaches this stage, remove from heat immediately and allow it to cool completely. This crucial step gives your cookies an irresistible depth of flavor, so don’t rush the cooling process!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine your cooled browned butter, packed brown sugar, and granulated sugar. Blend until smooth and creamy. Now, add in the pumpkin purée, egg yolk, and vanilla extract, stirring until everything is fully incorporated. This blend should look rich and a little glossy—just what you want for a chewy, soft cookie base.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves. The smell alone will have you dreaming of fresh-baked cookies! This blend is the backbone of our signature snickerdoodle texture and flavor, so make sure all the spices are evenly distributed.
Step 4: Bring the Dough Together
Gradually add the dry ingredients to your wet mixture, stirring just until a soft dough forms. Over-mixing at this point can lead to tough cookies, so mix only until any dry spots disappear. Cover the bowl tightly and chill for at least an hour—this rest helps the flavors meld, and keeps your cookies thick and chewy as they bake.
Step 5: Prepare and Bake
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup. In a small bowl, mix the remaining sugar and cinnamon; this is your snickerdoodle coating. Scoop the chilled dough into 1 1/2 tablespoon-sized balls, roll them generously in the cinnamon sugar, and arrange with plenty of space on the baking sheets. Bake each batch for 10 to 12 minutes, just until the edges are set and the centers look slightly underbaked. Let them cool on the baking sheet for 5 minutes first—this ensures the perfect chew.
How to Serve Brown Butter Pumpkin Snickerdoodle Cookies Recipe
Garnishes
A light dusting of cinnamon sugar is classic, or you can take it up a notch with a drizzle of brown butter icing or a sprinkle of flaky sea salt while the cookies are still warm. Both options add an extra touch of indulgence and visual appeal.
Side Dishes
Serve your Brown Butter Pumpkin Snickerdoodle Cookies with a cold glass of milk, a steamy mug of chai, or even apple cider for true autumn comfort. They’re also delightful alongside a scoop of vanilla ice cream for a dreamy fall dessert.
Creative Ways to Present
Stack a bundle of cookies and tie with rustic twine for gifting, or plate them on a pumpkin-colored napkin for a festive look at your next gathering. Want to turn these into a showstopper? Layer them in a trifle with spiced whipped cream and caramel sauce for a dessert centerpiece everyone will remember.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy thanks to the pumpkin and brown sugar, making them just as tempting the next day!
Freezing
This Brown Butter Pumpkin Snickerdoodle Cookies Recipe is freezer-friendly. You can freeze the baked cookies for up to 3 months, separated by parchment in a freezer-safe container, or freeze unbaked dough balls and bake straight from the freezer—just add an extra 2 minutes to the bake time.
Reheating
To restore that freshly-baked warmth, pop cookies in a 300°F (150°C) oven for 3 to 5 minutes, or microwave individual cookies for 10-15 seconds. This perks them right up and brings those cozy spices back to life!
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
It’s best to stick with plain pumpkin purée for this recipe, since pumpkin pie filling contains added sugar and spices that will throw off the flavor and texture balance of your cookies.
What should I do if my dough is too sticky after chilling?
If your dough is still sticky after chilling, let it sit in the fridge a bit longer or add a tablespoon of flour at a time, mixing gently, until it’s easy to handle for rolling.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 48 hours in advance. Store it covered in the refrigerator until you’re ready to bake, then proceed as directed.
What can I substitute for cream of tartar?
If you’re out of cream of tartar, you can replace both the cream of tartar and baking soda with 1 teaspoon of baking powder, but keep in mind the classic snickerdoodle tang might be a bit milder.
How do I prevent my cookies from spreading too much?
Make sure your browned butter has cooled fully, and don’t skip the chilling step! These two tips are key to ensuring thick, soft cookies every time you bake this Brown Butter Pumpkin Snickerdoodle Cookies Recipe.
Final Thoughts
I hope you’ll give this Brown Butter Pumpkin Snickerdoodle Cookies Recipe a try soon—they’re pure comfort and joy in cookie form! Whether you’re baking for a cozy night in or hoping to impress at your next gathering, these cookies promise to deliver that unbeatable blend of pumpkin spice and buttery goodness every time. Happy baking!
Print
Brown Butter Pumpkin Snickerdoodle Cookies Recipe
- Total Time: 1 hour 32 minutes (includes chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with these Brown Butter Pumpkin Snickerdoodle Cookies. The rich, nutty taste of browned butter combines with warm pumpkin spices to create a chewy, irresistible treat.
Ingredients
For the Cookies:
- 1 cup unsalted butter, browned and cooled
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/3 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Brown the Butter: In a medium saucepan, brown the butter over medium heat until golden and fragrant. Let it cool completely.
- Prepare the Dough: Mix the browned butter with sugars, then add pumpkin, egg yolk, and vanilla. Combine dry ingredients separately, then mix into wet ingredients. Chill the dough for at least 1 hour.
- Coat and Bake: Preheat oven. Roll dough into balls, coat in cinnamon sugar, and bake until edges set. Cool on a wire rack.
Notes
- Cool the browned butter fully before mixing.
- Do not overbake for a chewy texture.
- Dough can be refrigerated for up to 48 hours.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
