There’s something magical about the aroma of freshly baked Brown Butter Pumpkin Snickerdoodle Cookies wafting through your home. Imagine warm, soft cookies with a delightful crunch on the outside and an explosion of autumn spices that dances on your taste buds. spooky ghost cookies recipe Each bite is like a cozy hug from your favorite sweater, bringing comfort during chilly evenings and filling your heart (and stomach) with pure joy.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use regular butter instead of brown butter?
- How do I know when my cookies are done baking?
- Can I freeze these Brown Butter Pumpkin Snickerdoodle Cookies?
- 📖 Recipe Card
These cookies don’t just taste good; they create memories. Picture this: a fun-filled family gathering where laughter fills the air, and someone sneaks an extra cookie while everyone else is distracted by the pumpkin spice latte debate. You can practically hear the cookies whispering, “Come on, just one more!” Perfect for Thanksgiving or whenever you need a little sweetness in your life, these cookies promise to be the highlight of any occasion.
Why You'll Love This Recipe
- These Brown Butter Pumpkin Snickerdoodle Cookies are incredibly easy to prepare, making them perfect for bakers of all skill levels
- The rich brown butter adds a nutty depth that elevates their flavor profile beyond ordinary cookies
- Their golden-brown color and sugar coating make them visually appealing, perfect for impressing guests
- Versatile enough for any fall gathering or festive celebration, they’re sure to be a hit!
When I first made these cookies for my friends’ annual Halloween party, everyone raved about how they were the perfect balance of chewy and crispy. creepy cute Halloween food spooktacular Halloween food ideas
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pumpkin Puree: Use pure canned pumpkin puree rather than pie filling for the best results.
- Unsalted Butter: Brown it until it’s nutty and fragrant; this step adds depth to your cookies.
- Granulated Sugar: Regular white sugar will help create that classic snickerdoodle texture.
- Brown Sugar: This adds moisture and a hint of caramel flavor that complements the pumpkin beautifully.
- Cinnamon: Don’t skimp on this warm spice; it’s essential for that cozy fall flavor.
- All-Purpose Flour: The base of your cookie dough; sift for a lighter texture.
- Baking Soda: This helps your cookies rise perfectly, creating that chewy interior. For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.
- Eggs: One large egg binds everything together and adds richness.
- Salt: A pinch enhances all the flavors in these delightful treats.
- Vanilla Extract: Use pure vanilla extract for superior flavor; it makes all the difference!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Brown the Butter: In a saucepan over medium heat, melt unsalted butter until it turns golden brown and smells nutty. Stir frequently to avoid burning.
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, and salt until combined. This will help evenly distribute leavening agents.
Create Cookie Dough: In a mixing bowl, combine browned butter with granulated sugar and brown sugar. Beat until creamy before adding pumpkin puree, egg, and vanilla extract.
Add Dry Ingredients to Wet Mix: Gradually mix in dry ingredients until just combined. Do not overmix to ensure tender cookies.
Scoop and Roll Cookies: Using a cookie scoop or tablespoon, portion out dough. Roll each ball in cinnamon-sugar mixture before placing them on baking sheets lined with parchment paper. For more inspiration, check out this Cinnamon Sugar Donut Bread recipe.
Bake Until Golden: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes or until edges are golden but centers are soft. Allow cooling slightly before transferring to wire racks.
Now you’re ready to enjoy these delightful Brown Butter Pumpkin Snickerdoodle Cookies! With their irresistible flavor and comforting aroma, they’ll quickly become your go-to treat for fall gatherings or cozy nights in. Halloween sugar cookie bars Enjoy every last crumb!
You Must Know
- These Brown Butter Pumpkin Snickerdoodle Cookies combine the warm, nutty aroma of brown butter with the cozy essence of pumpkin spice
- They’re soft, chewy, and sprinkled with cinnamon sugar, perfect for any autumn gathering or just a cozy night in
Perfecting the Cooking Process
First, brown your butter to develop deep flavors, then mix wet ingredients before adding dry ones. This sequence ensures even mixing and a delightful cookie texture.
Add Your Touch
Feel free to swap pumpkin puree for applesauce or add chocolate chips for a sweet twist. These options elevate your cookies and surprise your taste buds.
Storing & Reheating
Store cookies in an airtight container at room temperature for up to five days. For a freshly baked experience, microwave them for 10 seconds before serving.
Chef's Helpful Tips
- To achieve perfect cookies, let the brown butter cool slightly before mixing it with other ingredients
- Avoid over-mixing once you add flour; this prevents tough cookies
- Consider chilling the dough for an hour to enhance flavor and texture
Memories of baking these cookies with my kids always bring laughter as we inevitably spill flour everywhere but end up with delicious treats!
FAQ
Can I use regular butter instead of brown butter?
Yes, but you’ll miss out on that rich, nutty flavor that makes these cookies special.
How do I know when my cookies are done baking?
Cookies should be lightly golden around the edges but soft in the center when done baking.
Can I freeze these Brown Butter Pumpkin Snickerdoodle Cookies?
Absolutely! Freeze them individually and store them in an airtight container for up to three months.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Brown Butter Pumpkin Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
Indulge in the cozy flavors of fall with these Brown Butter Pumpkin Snickerdoodle Cookies. Each bite offers a delightful crunch on the outside and a soft, chewy center infused with warm spices and nutty brown butter. Perfect for autumn gatherings or a sweet treat at home, these cookies are sure to become your new favorite dessert.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter (browned)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 tsp ground cinnamon
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 large egg
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Brown the butter in a saucepan over medium heat until golden and fragrant.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a mixing bowl, combine browned butter, granulated sugar, and brown sugar; beat until creamy. Add pumpkin puree, egg, and vanilla; mix well.
- Gradually add dry ingredients to the wet mixture until just combined.
- Scoop dough into balls and roll in cinnamon-sugar before placing on a parchment-lined baking sheet.
- Preheat oven to 350°F (175°C) and bake for 10-12 minutes or until edges are golden.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
