Irresistible Brown Butter Pumpkin Snickerdoodle Cookies

There’s something magical about the aroma of freshly baked Brown Butter Pumpkin Snickerdoodle Cookies wafting through your kitchen. Imagine biting into a warm, chewy cookie with a delightful swirl of pumpkin spice and the nutty richness of brown butter. delightful pumpkin cookies It’s like autumn wrapped in a delicious hug, making every bite feel like a cozy evening by the fire. For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.

Now, if you think this cookie is just another fall treat, think again! There’s a story behind these cookies that will make you want to whip up a batch immediately. Picture this: it’s an overcast day, and I’m in the kitchen, channeling my inner baker while reminiscing about my grandma’s legendary snickerdoodles. pumpkin s’mores cookies Little did I know that adding pumpkin and brown butter would create a sweet concoction that would soon become my family’s favorite snack.

I remember the first time I made these cookies; my friends couldn’t stop raving about them!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Unsalted Butter: Brown it in a skillet until golden and nutty for that rich flavor.
• Pumpkin Puree: Use 100% pure pumpkin puree for best results; avoid pumpkin pie filling.
• Granulated Sugar: This adds sweetness; feel free to reduce it slightly if you prefer less sugar. spooky sweet brookies.
• Brown Sugar: Light or dark works here; it enhances moisture and adds depth to the cookies.
• Eggs: One large egg binds everything together beautifully; room temperature eggs work best.
• Flour: All-purpose flour is perfect for structure; sift it before measuring for accuracy.
• Pumpkin Spice: A blend of cinnamon, nutmeg, ginger, and cloves adds that signature fall flavor.
• Baking Soda & Baking Powder: These leavening agents ensure your cookies rise perfectly without being cakey.
• Salt: A pinch balances the sweetness and enhances all the flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Browning the Butter: Start by melting unsalted butter in a pan over medium heat. Stir continuously until it turns golden brown and releases a nutty aroma—this step is crucial for flavor.

Mixing Wet Ingredients: In a mixing bowl, combine the browned butter with granulated sugar and brown sugar. Whisk until smooth and well blended—don’t worry if you can’t resist tasting it!

Adding Pumpkin and Egg: Stir in pumpkin puree and an egg into the mixture until fully incorporated. The batter should be silky smooth with a lovely orange hue.

Sifting Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, pumpkin spice, and salt. Sift this dry mix into your wet ingredients gradually while mixing gently to avoid overworking.

Chilling the Dough: Cover your dough with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This makes rolling easier and helps those flavors meld beautifully.

Baking Time!: Preheat your oven to 350°F (175°C). Scoop chilled dough onto parchment-lined baking sheets spaced apart. Bake for 10-12 minutes or until edges are lightly golden—don’t forget to enjoy the heavenly smell!

These steps will guide you toward creating delicious Brown Butter Pumpkin Snickerdoodle Cookies that will be loved by everyone around you! Enjoy every moment of this delightful baking adventure! spooktacular whoopie pies.

Perfecting the Cooking Process

Start by browning the butter to bring out its depth. Then, prepare your pumpkin mixture while it cools. Finally, combine everything and roll into delightful cookie balls.

Add Your Touch

Feel free to swap pumpkin for sweet potato if you prefer a different flavor profile. Adding chopped nuts or chocolate chips can also enhance the texture and taste.

Storing & Reheating

Store cooled cookies in an airtight container at room temperature for up to five days. To enjoy them warm again, pop them in the microwave for about 10 seconds.

Baking these cookies became a memorable family affair when my niece declared herself the official “cinnamon sugar sprinkle queen.” We ended up with more sugar on the floor than in the bowl, but laughter filled our kitchen! For more inspiration, check out this Cinnamon Sugar Donut Bread Recipe recipe.

FAQ

Can I use regular butter instead of brown butter?

Using regular butter will change the flavor and texture of your snickerdoodles.

How can I make these cookies gluten-free?

Substituting all-purpose flour with gluten-free flour blend works perfectly for this recipe.

What can I do if my dough is too sticky?

Chill the dough in the refrigerator for 15-30 minutes to make it easier to handle.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Brown Butter Pumpkin Snickerdoodle Cookies

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• Author: Mery Mack
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Brown Butter Pumpkin Snickerdoodle Cookies are the perfect autumn treat, combining warm pumpkin spice and the nutty richness of brown butter. Each bite offers a cozy, chewy experience that’s delightful for chilly evenings or festive gatherings. With their golden-brown exterior and sweet cinnamon sugar coating, these cookies are sure to become a family favorite.

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Ingredients

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• 1 cup unsalted butter (browned)
• 1 cup pumpkin puree (100% pure)
• 3/4 cup granulated sugar
• 3/4 cup brown sugar (light or dark)
• 1 large egg
• 2 cups all-purpose flour
• 2 tsp pumpkin spice
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

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Instructions

1. Brown the unsalted butter in a skillet over medium heat until golden and nutty.
2. In a bowl, whisk together browned butter, granulated sugar, and brown sugar until smooth.
3. Stir in pumpkin puree and egg until fully incorporated.
4. In another bowl, whisk together flour, baking soda, baking powder, pumpkin spice, and salt; sift this into the wet ingredients gradually.
5. Chill the dough for at least 30 minutes in the refrigerator.
6. Preheat your oven to 350°F (175°C). Scoop chilled dough onto parchment-lined baking sheets.
7. Bake for 10-12 minutes or until edges are lightly golden.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 130
• Sugar: 10g
• Sodium: 40mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg