Brown Butter Pumpkin Snickerdoodle Cookies Recipe
If you adore the cozy flavors of fall in cookie form, you are going to be obsessed with this Brown Butter Pumpkin Snickerdoodle Cookies Recipe. These cookies are a delightful twist on the classic snickerdoodle, combining the warm spices of cinnamon and nutmeg with the rich, toasty notes of browned butter and the moist, tender bite of pumpkin puree. They have the perfect balance of soft and chewy texture with a crackly cinnamon-sugar crust that feels like a comforting hug from your oven. Trust me, once you try this Brown Butter Pumpkin Snickerdoodle Cookies Recipe, it will become a staple in your seasonal baking repertoire.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that each play a crucial role in bringing the cookies to life. From the nutty richness of browned butter to the velvety moisture of pumpkin puree, every element enhances the flavors and texture beautifully.
- Unsalted butter (1 cup or 2 sticks): Browning the butter develops deep, nutty flavors essential for that signature taste.
- Pumpkin puree (3/4 cup): Not pumpkin pie filling—this adds moisture and a subtle, comforting autumn flavor.
- Granulated sugar (1 1/2 cups): Sweetens the dough perfectly and creates the right texture.
- Large egg (1): Helps bind the ingredients and contributes to a tender crumb.
- Vanilla extract (1 teaspoon): Enhances and rounds out the flavor profile.
- All-purpose flour (2 1/4 cups): Provides structure and the classic cookie bite.
- Cream of tartar (1 teaspoon): Gives the snickerdoodles their characteristic slight tang and chewiness.
- Baking soda (1 teaspoon): Leavens the cookies, making them light and soft.
- Ground cinnamon (1/2 teaspoon): Adds warmth and spice inside the dough.
- Ground nutmeg (1/4 teaspoon): Adds an additional cozy spice note to the mix.
- Salt (1/4 teaspoon): Balances sweetness and enhances all the flavors.
- Granulated sugar (1/4 cup): For rolling, to create that classic cinnamon-sugar crust.
- Ground cinnamon (1 tablespoon): Mixed with sugar for rolling, to give the cookies their signature snickerdoodle coating.
How to Make Brown Butter Pumpkin Snickerdoodle Cookies Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter in a medium saucepan over medium heat. Keep the butter moving by swirling the pan occasionally so it doesn’t burn. After about 5 to 7 minutes, it will foam up and then transform into a lovely golden brown color with a fantastic nutty aroma. This step is key because the browned butter infuses the cookies with that irresistible depth of flavor. Remove the pan from heat and let it cool for 10 to 15 minutes so it doesn’t cook the egg when mixed.
Step 2: Make the Cookie Dough
In a large mixing bowl, whisk together your cooled brown butter, pumpkin puree, and the 1 1/2 cups of granulated sugar until the mixture becomes smooth and creamy. Next, beat in the egg and vanilla extract until everything’s fully incorporated. In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients to the wet ingredients and combine just until you can’t see the flour anymore. The dough will be soft and slightly sticky—that’s exactly how it should be.
Step 3: Chill the Dough
Cover the dough with plastic wrap and pop it in the refrigerator for at least 30 minutes, up to an hour. Chilling is crucial because it firms up the dough so that the cookies keep their shape instead of spreading too thin while baking. You’ll thank yourself when you get those perfect thick, chewy cookies.
Step 4: Prepare the Cinnamon Sugar
While your dough chills, mix together the 1/4 cup granulated sugar and 1 tablespoon of ground cinnamon in a small bowl. This sweet and spicy coating will give your cookies that classic snickerdoodle crackle and extra flavor punch.
Step 5: Preheat Your Oven
Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat. This makes cleanup easier and prevents sticking.
Step 6: Shape the Cookies
Once your dough is nicely chilled, scoop out tablespoon-sized portions and roll them into smooth balls with your hands. Roll each dough ball generously in the cinnamon-sugar mixture until fully coated. This step is what creates that iconic sweet and spicy crust.
Step 7: Bake to Perfection
Place the coated dough balls on your prepared baking sheet spaced about 2 inches apart. Bake for 10 to 12 minutes or until the edges are just set and start turning a gorgeous golden color. The centers will still look soft but will firm up as the cookies cool. Control is key here—don’t overbake or the cookies will lose their chewy charm.
Step 8: Cooling
After you pull your cookies out of the oven, let them rest on the baking sheet for a few minutes to set further. Then transfer them carefully to a wire rack to cool completely. These cookies are tempting fresh from the oven but allow them to cool slightly so the flavors and texture fully develop.
How to Serve Brown Butter Pumpkin Snickerdoodle Cookies Recipe
Garnishes
To elevate your Brown Butter Pumpkin Snickerdoodle Cookies Recipe even further, consider sprinkling a light dusting of powdered sugar or a pinch of extra cinnamon on top before serving. A subtle drizzle of warm caramel sauce can also add a dreamy touch without overpowering the delicate pumpkin and brown butter notes.
Side Dishes
Pair these cookies with a cozy drink like a creamy chai latte or a hot cup of spiced apple cider for a perfectly autumnal treat. They also go beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent twist.
Creative Ways to Present
For a fun presentation, arrange the cookies on a pretty platter layered with parchment paper and small seasonal accents like mini pumpkins or cinnamon sticks. You can also sandwich two cookies together with cream cheese frosting for a festive holiday dessert everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your Brown Butter Pumpkin Snickerdoodle Cookies Recipe cookies in an airtight container at room temperature. They will stay fresh and soft for up to a week, making them perfect for baking ahead for gatherings or lunches.
Freezing
If you want to enjoy these cookies later on, you can freeze the baked cookies in a sealed container or freezer bag for up to three months. For fresh-baked results, thaw them at room temperature and warm briefly before serving.
Reheating
To bring a little life back to your stored cookies, reheat them gently in the oven at 300°F for about 5 minutes. This will soften the cookies and revive the aroma of brown butter and pumpkin spices that make this Brown Butter Pumpkin Snickerdoodle Cookies Recipe so irresistible.
FAQs
Can I substitute pumpkin pie filling for pumpkin puree in this recipe?
It’s best to use pure pumpkin puree instead of pie filling. Pie filling contains added sugars and spices that will change the flavor and texture of your cookies.
What is the purpose of browning the butter?
Brown butter adds a deep, nutty flavor that regular melted butter can’t match. It enhances the cookie’s complexity and gives them a rich aroma that pairs perfectly with pumpkin and spices.
How do I prevent my cookies from spreading too much?
Chilling the dough before baking is essential to prevent excessive spreading. Also, using parchment paper or silicone mats helps maintain their shape and texture.
Can I use a different spice instead of nutmeg?
If you don’t have nutmeg on hand, ground ginger or allspice can be good substitutes that complement the pumpkin and cinnamon flavors nicely.
Are these cookies gluten-free?
This Brown Butter Pumpkin Snickerdoodle Cookies Recipe uses all-purpose flour, so it is not gluten-free. For a gluten-free version, try substituting a gluten-free flour blend designed for baking, but results may vary slightly.
Final Thoughts
If you’re looking for a cookie recipe that wraps up the warm, comforting flavors of fall in every bite, this Brown Butter Pumpkin Snickerdoodle Cookies Recipe is your new best friend. The luscious combination of browned butter and pumpkin puree elevates these cookies beyond ordinary, delivering a burst of cozy spice with contrasting crispy edges and tender centers. Give these a try and get ready to indulge in autumn’s most delightful treat!
Print
Brown Butter Pumpkin Snickerdoodle Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Brown Butter Pumpkin Snickerdoodle Cookies combine the warm, nutty flavor of browned butter with the seasonal touch of pumpkin puree and classic cinnamon sugar coating. Soft and chewy with a hint of spice, these cookies are perfect for autumn or any time you crave a cozy treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter foams and then turns a golden brown color with a nutty aroma, about 5-7 minutes. Watch carefully to avoid burning. Remove from heat and let cool for 10-15 minutes.
- Make the Cookie Dough: In a large mixing bowl, whisk together the browned butter, pumpkin puree, and granulated sugar until smooth. Add the egg and vanilla extract and mix until combined. In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be soft and slightly sticky.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour, or until firm. This helps the cookies hold their shape while baking.
- Prepare the Cinnamon Sugar: While the dough chills, combine 1/4 cup granulated sugar and 1 tablespoon cinnamon in a small bowl and set aside.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Shape the Cookies: Once the dough is chilled, scoop tablespoon-sized portions and roll into balls. Roll each ball generously in the cinnamon sugar mixture.
- Bake: Place the dough balls 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, until the edges are set and slightly golden, with soft centers. Avoid overbaking as cookies firm up while cooling.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use real pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Browned butter adds a rich, nutty flavor—be sure to watch closely to prevent burning.
- Chilling the dough is essential to keep cookies from spreading too much during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze dough balls and bake fresh as needed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
