Brown Butter Pumpkin Snickerdoodle Cookies for Fall Baking Recipe
Introduction
Brown Butter Pumpkin Snickerdoodle Cookies are a delightful twist on a classic fall favorite. These soft, warmly spiced cookies combine the rich flavor of browned butter with pumpkin and cinnamon for a cozy treat perfect for autumn gatherings.
Ingredients
- 1 cup unsalted butter (browned)
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ⅓ cups all-purpose flour
- ¼ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Step 1: In a saucepan over medium heat, melt the butter. Continue cooking until it foams and turns a golden brown color with a nutty aroma. Remove from heat and let it cool for 10–15 minutes.
- Step 2: In a large bowl, beat the browned butter with the light brown sugar and ½ cup granulated sugar until smooth. Add the pumpkin purée, egg yolk, and vanilla extract, mixing until combined.
- Step 3: In a separate bowl, whisk together the flour, baking soda, salt, 1 ½ teaspoons cinnamon, nutmeg, ginger, and allspice.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing. Cover the dough and chill in the refrigerator for at least 30 minutes.
- Step 5: In a small bowl, combine ¼ cup granulated sugar with 1 teaspoon cinnamon. Roll the chilled dough into balls, then coat each ball evenly in the cinnamon-sugar mixture.
- Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the coated dough balls 2 inches apart on the sheets.
- Step 7: Bake the cookies for 10–12 minutes, or until the edges are set and the centers remain soft.
- Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips & Variations
- For a deeper flavor, brown the butter slowly and watch closely to avoid burning.
- You can substitute pumpkin purée with sweet potato purée for a slightly different taste.
- Try adding a handful of chopped pecans or walnuts for added texture and flavor.
- If you prefer a less soft cookie, bake for an extra minute or two but watch carefully to avoid drying them out.
Storage
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in a microwave or oven to restore softness and warmth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use plain pumpkin purée, as pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the cookies.
Why do I need to chill the dough?
Chilling helps the dough firm up, which prevents spreading during baking and results in thicker, chewier cookies.
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Brown Butter Pumpkin Snickerdoodle Cookies for Fall Baking Recipe
- Total Time: 1 hour 2 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These Brown Butter Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, perfect for fall baking. Featuring the rich, nutty flavor of browned butter combined with warm pumpkin spices, these soft and chewy cookies are rolled in a cinnamon-sugar coating for an extra layer of sweetness and warmth, making them the ultimate seasonal treat.
Ingredients
Brown Butter Pumpkin Snickerdoodle Cookies
- 1 cup unsalted butter (browned)
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ⅓ cups all-purpose flour
Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Brown the butter: In a saucepan over medium heat, melt the unsalted butter. Stir continuously as it foams and begins to turn golden brown, releasing a nutty aroma. Once browned, immediately remove the pan from heat and allow the butter to cool for 10–15 minutes to prevent cooking the eggs in the next step.
- Mix wet ingredients: In a large bowl, beat the cooled browned butter together with light brown sugar and granulated sugar until the mixture is smooth and creamy. Add the pumpkin purée, egg yolk, and vanilla extract, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice until evenly distributed.
- Make the dough: Gradually add the dry ingredients into the wet ingredients, folding just until combined. Avoid overmixing to keep the cookies tender. Cover the dough and chill it in the refrigerator for at least 30 minutes to firm up.
- Prepare coating: In a small bowl, combine the granulated sugar and ground cinnamon for rolling the cookies.
- Form and coat dough balls: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into balls and roll each in the cinnamon-sugar mixture to coat completely. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft. This ensures a chewy texture.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes to set further, then transfer them to a wire rack to cool completely before serving.
Notes
- Browned butter adds a deep, nutty flavor that enhances the pumpkin and spices.
- Do not substitute pumpkin pie filling; use pure pumpkin purée for best texture and flavor.
- Chilling the dough helps prevent spreading and allows flavors to meld.
- To store, keep cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen after baking for up to 2 months; thaw at room temperature before serving.
- For a dairy-free version, substitute the butter with a vegan brown butter alternative and ensure all other ingredients are vegan-friendly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter, pumpkin snickerdoodle, fall cookies, pumpkin spice cookies, snickerdoodle recipe, autumn baking, soft cookies, cinnamon sugar coating
