Brown Butter Pumpkin Snickerdoodle Cookies
Highlighted under: Baking & Desserts
These Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining the warm, nutty flavor of brown butter with the sweetness of pumpkin and the delightful spice of cinnamon. Soft and chewy with a slightly crisp exterior, these cookies are perfect for Thanksgiving festivities and will be a hit with kids and adults alike! Easy to make and irresistibly delicious, they bring cozy autumn vibes to your dessert table.
Discover the joy of baking with these delicious Brown Butter Pumpkin Snickerdoodle Cookies, perfect for any autumn gathering!
The Magic of Brown Butter
Brown butter, or 'beurre noisette', is a culinary technique that transforms ordinary butter into a flavorful delight. When you heat butter, the milk solids tastefully caramelize, creating a rich, nutty flavor that adds extraordinary depth to baked goods. This unique flavor profile makes it an ideal partner for pumpkin in our Snickerdoodle cookies. The complexity of brown butter elevates these cookies from simple to sublime.
Using brown butter not only enhances the taste but also imparts a beautiful golden hue to your cookies. This visual appeal, combined with its aromatic qualities, makes these cookies an enticing choice for your fall dessert table. The warming scent wafting from your oven will have everyone eagerly anticipating a taste. Once you've tried brown butter, you'll find it hard to go back!
Pumpkin: A Fall Essential
Pumpkin is much more than a trendy fall flavor; it is a nutritional powerhouse packed with vitamins A and C, fiber, and antioxidants. Incorporating pumpkin puree into your cookie recipe helps to keep the texture moist and tender. This is especially important in cookies where a balance of chewiness and softness is desired. The natural sweetness of pumpkin pairs perfectly with the richness of brown sugar, creating an irresistible dessert.
With the hustle and bustle of Thanksgiving gatherings, having a cookie recipe that incorporates pumpkin allows you to celebrate the season while also satisfying your sweet tooth. These Brown Butter Pumpkin Snickerdoodle Cookies not only taste great but also offer an added dose of healthiness thanks to their pumpkin content. Your guests will rave over these cookies, and you'll feel good serving them a treat that embodies the spirit of the season!
The Perfect Cinnamon-Sugar Coating
No Snickerdoodle would be complete without its signature cinnamon-sugar coating. This simple yet delectable addition to your cookies creates a warm, sweet exterior that enhances the flavor of the brown butter and pumpkin. The fusion of cinnamon’s comforting spice and the sugar’s sweetness makes every bite a delicious experience. It’s sure to remind you of cozy autumn evenings and family gatherings.
The key to a great cinnamon-sugar coating lies in its proportions. Ensuring the right ratio of cinnamon to sugar allows the spices to shine without overpowering the cookie itself. Roll the dough balls generously in this mix before baking; the result will be beautifully coated cookies with a delightful crunch on the outside, balanced by the soft, chewy interior. Your cookies will look as good as they taste!
Ingredients
For the Cookies
- 1 cup unsalted butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
For the Cinnamon Sugar Coating
- 1/4 cup sugar
- 1 tablespoon cinnamon
Mix these ingredients to create the perfect cookie dough.
Instructions
Brown the Butter
In a saucepan over medium heat, melt the butter until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
Mix the Wet Ingredients
In a large bowl, combine the brown butter, sugar, brown sugar, pumpkin puree, egg, and vanilla extract. Mix until smooth.
Combine Dry Ingredients
In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
Form the Dough
Add the dry ingredients to the wet ingredients and mix until just combined. Refrigerate for at least 30 minutes.
Preheat the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Prepare the Cinnamon Sugar
In a small bowl, mix the 1/4 cup sugar and cinnamon together.
Shape the Cookies
Using a cookie scoop or tablespoons, form balls of dough and roll them in the cinnamon-sugar mixture. Place on the prepared baking sheets.
Bake
Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheets for a few minutes before transferring to a wire rack.
Enjoy your delicious Brown Butter Pumpkin Snickerdoodle Cookies!
Serving Suggestions
These Brown Butter Pumpkin Snickerdoodle Cookies are a perfect addition to any fall gathering, be it a Thanksgiving feast or a cozy bonfire night. Serve them warm with a glass of milk, or for an extra special treat, pair them with your favorite coffee or spiced chai. The combination of flavors will not only complement the cookies but also enhance your autumn experience.
For those looking to impress their guests, consider stacking these cookies into a delightful cookie sandwich with a cream cheese frosting filling. Not only will this elevate the dessert presentation, but the creamy texture will add a lovely contrast to the soft cookies. Your guests will be begging for the recipe!
Storage Tips
To maintain the freshness of your Brown Butter Pumpkin Snickerdoodle Cookies, store them in an airtight container at room temperature. This will keep them soft and chewy for several days. If you want to enjoy your cookies later or plan to make them in advance, consider freezing them. Place the fully cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored this way for up to three months.
When you're ready to enjoy them again, simply allow the frozen cookies to thaw at room temperature for a few hours. For a warm treat, pop them in the microwave for 10-15 seconds or briefly in a preheated oven. This will revive that freshly baked taste, making them even more delightful!
Customization Ideas
These cookies are versatile and can be customized to match your personal taste! Consider adding chocolate chips or chopped nuts to the dough for extra texture and flavor. If you're a fan of spices, feel free to mix in some ginger or cloves for a spicier kick. You could even experiment with different types of sugars, like coconut sugar or maple sugar, for a unique twist.
For a seasonal flair, why not add a touch of maple extract or a sprinkle of walnut pieces to the dough? These enhancements will create a unique take on the classic cookie and keep things exciting. The possibilities are endless, allowing you to create a cookie experience tailored specifically to your family's preferences!
Questions About Recipes
→ Can I use salted butter?
Yes, but reduce the added salt in the recipe.
→ How do I store these cookies?
Store in an airtight container at room temperature for up to a week.
Brown Butter Pumpkin Snickerdoodle Cookies
These Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining the warm, nutty flavor of brown butter with the sweetness of pumpkin and the delightful spice of cinnamon. Soft and chewy with a slightly crisp exterior, these cookies are perfect for Thanksgiving festivities and will be a hit with kids and adults alike! Easy to make and irresistibly delicious, they bring cozy autumn vibes to your dessert table.
Created by: Olivia Hayes
Recipe Type: Baking & Desserts
Skill Level: Easy
Final Quantity: 24 cookies
What You'll Need
For the Cookies
- 1 cup unsalted butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
For the Cinnamon Sugar Coating
- 1/4 cup sugar
- 1 tablespoon cinnamon
How-To Steps
In a saucepan over medium heat, melt the butter until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
In a large bowl, combine the brown butter, sugar, brown sugar, pumpkin puree, egg, and vanilla extract. Mix until smooth.
In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a small bowl, mix the 1/4 cup sugar and cinnamon together.
Using a cookie scoop or tablespoons, form balls of dough and roll them in the cinnamon-sugar mixture. Place on the prepared baking sheets.
Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheets for a few minutes before transferring to a wire rack.
Nutritional Breakdown (Per Serving)
- Serving Size: 1 cookie
- Calories: 120
- Total Fat: 6g
- Total Carbohydrates: 18g
- Protein: 1g