These Brown Butter Pumpkin Snickerdoodle Cookies are warmly spiced treats that melt in your mouth! The rich brown butter adds a nutty flavor, making them extra special and cozy.
Honestly, these cookies are like a hug in cookie form! I love enjoying them fresh out of the oven with a cup of hot cocoa. Perfect for sharing or keeping all to yourself! ☕🍪
Key Ingredients & Substitutions
Brown Butter: This is the star of the show! It adds a deep, nutty flavor to the cookies. If you’re short on time, regular melted butter can work in a pinch, but the brown butter makes a big difference in taste!
Pumpkin Puree: Make sure to use pure pumpkin puree, not the spiced pie filling. You can also swap it with applesauce for a different flavor, but it will change the spice profile of the cookies.
Flour: All-purpose flour is the go-to here. For gluten-free options, try a 1:1 gluten-free flour blend. Be aware that texture might differ slightly.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves brings warmth. You can adjust these spices to your liking. For a simpler option, just stick with cinnamon and omit the others.
How Do You Get the Perfect Browned Butter?
Getting brown butter just right is key to these cookies’ flavor! Follow these steps closely:
- In a medium saucepan, melt the butter over medium heat, stirring occasionally.
- Keep cooking, watching closely for the color change. It should go from yellow to golden brown, and you’ll start to smell a nutty aroma.
- Remove it from heat once it reaches a deep amber color to prevent burning, and allow it to cool slightly before using.
This technique enhances the flavor, bringing depth to your cookies!
Why Chill the Dough?
Chilling the dough is super important for these cookies! Here’s why:
- It helps the flavors develop, making them taste even better.
- Chilled dough is easier to handle and keeps the cookies from spreading too much while baking, ensuring they stay thick and chewy.
Be patient! Letting the dough chill for at least an hour will lead to the best results.
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar, plus extra for rolling
- 1/2 cup light brown sugar, packed
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
How Much Time Will You Need?
This delicious cookie recipe takes about 20 minutes of active prep time, plus an hour to chill the dough. You’ll spend about 10-12 minutes baking the cookies. So, in total, give yourself around 1 hour and 30 minutes from start to enjoying those warm cookies.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep an eye on it and swirl frequently. You’ll know it’s done when it turns a beautiful golden brown color and gives off a nutty aroma, typically around 4-5 minutes. Once it’s ready, remove it from heat and let it cool for a bit.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Use a mixer to beat this mixture until it’s smooth and creamy. Add the pumpkin puree, egg, and vanilla extract. Mix well until everything is nicely combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves. Make sure it’s all mixed well!
4. Form the Dough:
Slowly add the dry ingredients into the wet mixture. Mix it gently until just combined—be careful not to overmix, as this can make your cookies tough.
5. Chill the Dough:
Cover the dough with plastic wrap or a kitchen towel and pop it in the fridge for at least 1 hour, or until it’s firm enough to handle. This step is key for great texture!
6. Preheat Oven:
While the dough chills, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to keep the cookies from sticking.
7. Prepare Cinnamon Sugar:
In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will give your cookies a delightful outer coating.
8. Form Cookies:
When the dough is ready, scoop it by rounded tablespoonfuls and roll each piece into a ball. Then, roll the ball in the cinnamon sugar mixture to coat it thoroughly. Place the dough balls 2 inches apart on the prepared baking sheets.
9. Bake:
Bake the cookies in the preheated oven for about 10-12 minutes. They should have set edges and a crackly top but remain soft inside. Remember, do not overbake them if you want those chewy centers!
10. Cool:
Let the cookies cool on the baking sheet for about 5 minutes, allowing them to firm up slightly. Then transfer them to a wire rack to cool completely.
Enjoy your delightful Brown Butter Pumpkin Snickerdoodle Cookies! They’re perfect for sharing or enjoying by yourself—best served warm with a cozy drink!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin! Simply cook and puree it until smooth. Make sure to measure out 3/4 cup, as fresh pumpkin can vary in moisture. Ensure it’s well-drained to prevent the cookies from being too wet.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can substitute it with 1 teaspoon of lemon juice or white vinegar for every 1/2 teaspoon of cream of tartar. This will help stabilize the dough and contribute to the rise!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough up to 3 days in advance. Just roll it into balls, then freeze them on a baking sheet before transferring to a freezer bag. When you’re ready to bake, there’s no need to thaw; just add a couple of extra minutes to the baking time.
