Tasty Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Fall’s golden embrace brings a delightful twist to classic snickerdoodles with these brown butter pumpkin snickerdoodle cookies that melt in your mouth.

Nutty brown butter creates a rich, complex foundation for the warm pumpkin spices dancing through each bite.

Cinnamon sugar coating adds a crisp exterior that gives way to a soft, pillowy center bursting with seasonal charm.

These cookies blend comfort and elegance in a single, irresistible treat that transforms an ordinary afternoon into a cozy celebration.

Hints of nutmeg and vanilla weave through the dough, promising a symphony of autumnal flavors.

The aroma alone will draw everyone to the kitchen, eager to savor these delectable morsels straight from the oven.

What Complements Pumpkin Snickerdoodles

• Pair with Warm Spiced Chai Latte: Complement the pumpkin spice notes of the cookies with a creamy, fragrant chai tea that echoes the warm cinnamon and nutmeg flavors.
• Match with Vanilla Bean Ice Cream: Create a delightful dessert experience by serving these cookies alongside a scoop of smooth, rich vanilla bean ice cream for contrasting temperatures and textures.
• Enjoy with Salted Caramel Hot Chocolate: The deep caramel undertones and salt will beautifully enhance the brown butter and pumpkin complexity of the snickerdoodles, creating a luxurious flavor harmony.
• Combine with Apple Cider: The crisp, slightly tangy apple cider will cut through the cookie's richness while maintaining the cozy autumn flavor profile.

Snickerdoodle Variations With a Pumpkin Twist

• Gluten-Free Pumpkin Snickerdoodles: Replace all-purpose flour with a gluten-free flour blend, ensuring the blend contains xanthan gum for better texture and binding.
• Vegan Pumpkin Snickerdoodle Cookies: Substitute butter with coconut oil, replace egg yolks with flax eggs, and use vegan butter for browning to create a plant-based version.
• Low-Sugar Pumpkin Snickerdoodles: Use monk fruit sweetener or stevia in place of granulated and brown sugar, reducing overall sugar content while maintaining sweetness.
• Keto-Friendly Pumpkin Cookies: Swap all-purpose flour with almond flour, replace sugar with erythritol, and use a low-carb pumpkin puree to create a ketogenic-friendly cookie option.

FAQs

• Why brown the butter for this recipe?

Browning butter adds a deep, nutty flavor that elevates the taste of the cookies, creating a more complex and rich profile compared to regular melted butter.

• How important is it to dry the pumpkin puree?

Drying the pumpkin puree is crucial to prevent excess moisture, which could make the cookies soggy or spread too much during baking. The goal is to get a playdough-like consistency.

• What does cream of tartar do in this recipe?

Cream of tartar helps create a softer, more tender texture in the cookies and provides a slight tanginess that enhances the overall flavor of the snickerdoodles.

• Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt content in the recipe. If you only have salted butter, reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

Why Brown Butter Pumpkin Snickerdoodles Shine

• Elevate Flavor Complexity: Brown butter transforms these cookies with a rich, nutty depth that takes snickerdoodles from ordinary to extraordinary, creating a gourmet taste experience that will wow your taste buds.
• Seasonal Baking Delight: Pumpkin puree and pumpkin spice blend perfectly to capture autumn's warmth, making these cookies an irresistible treat that celebrates the cozy flavors of the season.
• Foolproof Baking Adventure: Detailed instructions and precise techniques like drying pumpkin puree and monitoring butter temperature ensure even novice bakers can create bakery-quality cookies with confidence and ease.
• Versatile Crowd-Pleaser: Perfect for family gatherings, holiday parties, or a comforting sweet snack, these cookies appeal to both kids and adults with their familiar snickerdoodle base and exciting seasonal twist.

What You’ll Need for Pumpkin Snickerdoodle Cookies

Main Ingredients:

• Unsalted American Butter: Rich and creamy base for browning.
• Granulated Sugar: Sweet crystal goodness.
• Dark Brown Sugar: Warm caramel-like sweetness.

• Libby's Pumpkin Puree: Smooth and vibrant orange vegetable puree.
• Large Egg Yolks: Silky binding agents.

• All-Purpose Flour: Soft and reliable baking staple.
• Pumpkin Spice: Warm and cozy spice blend.
• Baking Soda: Fluffy texture helper.
• Kosher Salt: Flavor enhancer.
• Cream of Tartar: Tangy stabilizing ingredient.

• Granulated Sugar, Ground Cinnamon: Sweet and spicy cookie topping.
• Vanilla Extract: Rich aromatic flavor booster.

How to Bake Pumpkin Snickerdoodle Cookies

Step 1: Fire Up the Oven

Crank the oven to 350°F/180°C.

Cover two baking trays with parchment paper and set them aside.

Step 2: Create Liquid Gold

Brown the butter in a large stainless steel pan over medium heat.

Watch it foam, pop, and crackle.

Keep stirring to prevent burning.

When brown bits settle at the bottom and a nutty aroma fills the kitchen, remove from heat.

Step 3: Cool the Butter Down

Transfer browned butter to a glass measuring cup.

Chill in the refrigerator, stirring every 20 minutes for 45-60 minutes.

The butter should reach 70-75°F and remain liquid.

Step 4: Dry the Pumpkin Puree

Spread pumpkin puree on a plate.

Use paper towels to absorb excess moisture.

Keep pressing and spreading until the puree feels like soft playdough.

Step 5: Mix Wet Ingredients

• Brown sugar
• Granulated sugar

Mix for one minute until it resembles wet sand.

• Egg yolks
• Vanilla extract
• Dried pumpkin puree

Step 6: Combine Dry Ingredients

• All-purpose flour
• Pumpkin spice
• Salt
• Cream of tartar
• Baking soda

Chill the dough for 5 minutes to firm up.

Step 7: Prepare Cinnamon Coating

• Granulated sugar
• Ground cinnamon

Step 8: Shape and Coat Cookies

Scoop dough into 3 tablespoon-sized balls.

Roll each ball in cinnamon sugar mixture.

Place on prepared baking sheet, spacing 2-3 inches apart.

Step 9: Bake to Perfection

Bake one tray at a time for 10-12 minutes.

Look for golden brown edges and a puffy, slightly underbaked center.

Step 10: Cool and Enjoy

Let the tray cool completely on a wire rack.

Store cookies in an airtight container at room temperature for 2-3 days.

To freeze cookie dough balls, thaw to room temperature before baking.

Tips for That Brown Butter Finish

• Remove excess moisture from pumpkin puree using paper towels to prevent soggy cookies and ensure perfect texture.
• Cool browned butter to 70-75°F to prevent cookies from spreading too thin, maintaining ideal cookie shape and consistency.
• Refrigerate cookie dough for at least 5 minutes to firm up, helping cookies hold their shape during baking and enhancing flavor development.
• Bake cookies individually to ensure even heating and consistent golden-brown edges with perfectly puffy centers.
• Prepare and freeze cookie dough balls in advance, allowing them to reach room temperature before baking for convenient make-ahead treats.

Best Way to Store Snickerdoodle Cookies

• Store cookies in an airtight container, keeping them fresh at room temperature for 3-4 days, preventing moisture from making them soggy.
• Place completely cooled cookies in a freezer-safe container with parchment paper between layers, maintaining quality for up to 2 months.
• Remove frozen cookies and let them sit at room temperature for 15-20 minutes, restoring their soft texture before enjoying.
• Warm cookies briefly in the microwave for 10-15 seconds or place in a preheated oven at 300°F for 2-3 minutes to refresh their just-baked warmth.

Brown Butter Pumpkin Snickerdoodle Cookies Recipe

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• Total Time: 1 hour 45 minutes
• Yield: 24 1x

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Description

Warm autumn spices dance through Brown Butter Pumpkin Snickerdoodle Cookies, promising comfort in each delectable bite. Cinnamon-sugar coating and rich brown butter elevate these seasonal treats, inviting you to savor fall’s most irresistible cookie experience.

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Ingredients

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Main Ingredients:

• 1 cup unsalted American butter
• 2/3 cup Libbys pumpkin puree, room temperature
• 2 large egg yolks, room temperature
• 1 2/3 cup + 1 tablespoon all-purpose flour

Dry Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons dark brown sugar, packed
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt

Rolling Mixture:

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract

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Instructions

1. Carefully melt butter in a stainless steel pan over medium heat, watching for foaming and crackling. Stir occasionally until nutty brown bits form at the bottom.
2. Transfer browned butter to a glass measuring cup and refrigerate, stirring every 20 minutes, until temperature reaches 70-75 F while remaining liquid.
3. Drain excess moisture from pumpkin puree by pressing paper towels repeatedly, creating a drier, playdough-like consistency.
4. Whisk brown and granulated sugars into cooled brown butter until mixture resembles wet sand.
5. Incorporate egg yolks, vanilla extract, and dried pumpkin puree into sugar mixture.
6. Gently fold flour, pumpkin spice, salt, cream of tartar, and baking soda into wet ingredients until just combined.
7. Refrigerate dough for 5-10 minutes to firm up the mixture.
8. Mix cinnamon and additional granulated sugar in a separate small bowl.
9. Form dough into 3-tablespoon sized balls, rolling each thoroughly in cinnamon-sugar coating.
10. Arrange cookie balls on parchment-lined baking sheets, spacing 2-3 inches apart.
11. Bake at 350 F/180 C for 10-12 minutes, focusing on golden brown edges and slightly underbaked centers.
12. Cool cookies completely on wire rack before serving.
13. Store in airtight container at room temperature for 2-3 days. Frozen dough balls should be thawed before baking.

Notes

• Moisture Management: Pat the pumpkin puree dry thoroughly to prevent excess liquid from making cookies soggy or spreading too thin during baking.
• Butter Temperature Precision: Cool browned butter to exactly 70-75°F to ensure perfect cookie texture and prevent flat, thin results.
• Chill for Success: Refrigerate dough for at least 5 minutes to help cookies maintain shape and develop richer flavors during baking.
• Freezer-Friendly Option: Cookie dough balls can be frozen and stored, just thaw to room temperature before baking for convenient prep.

• Prep Time: 1 hour 35 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 138
• Sugar: 9 g
• Sodium: 42 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 0.5 g
• Protein: 1.5 g
• Cholesterol: 34 mg