These Brown Butter Pumpkin Snickerdoodle Cookies blend rich brown butter with the cozy flavors of pumpkin spice. They’re soft, chewy, and perfectly topped with cinnamon sugar!
Making these cookies is such a treat—just a little mix here and a scoop there, and you get amazing results. Plus, your kitchen will smell like fall! 🍂
I love enjoying them fresh from the oven with a cup of coffee. They bring a little warmth and happiness to chilly days—perfect for sharing, or not! 😉
Key Ingredients & Substitutions
Unsalted Butter: Browned butter adds a nutty depth to these cookies. If you’re in a pinch, you can use regular butter, just avoid salted butter to keep control over the saltiness.
Pumpkin Puree: Make sure to use pure pumpkin puree and not the spiced pie filling. If you don’t have pumpkin, you can substitute with applesauce, though it will change the flavor a bit.
Baking Soda & Cream of Tartar: These two make the cookies soft and chewy. For a baking powder substitute, use 2 teaspoons of baking powder instead of the combo. Just remember to omit the cream of tartar.
Spices: While the recipe calls for nutmeg and ginger, feel free to add more spice or even a dash of cloves to create your own twist. A pumpkin pie spice mix works too!
How Can I Get Brown Butter Just Right?
Brown butter is the star here, and getting it right will make a big difference. It’s about patience—watch it closely! Here’s how:
- Start with medium heat to melt the butter evenly. Swirl frequently.
- Once it starts bubbling, it will begin to change color. Keep an eye on it! You want a golden brown color.
- When you smell a nutty aroma, remove it from heat immediately to prevent burning.
How Do I Get Perfectly Soft Cookies?
For soft and chewy cookies, consider these tips:
- Don’t overbake! Pull them out when the edges are set but the centers look a bit underdone.
- Chilling the dough helps control spreading. If you want thicker cookies, chill for 30–60 minutes before baking.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack—this helps them hold their shape.
These tips will help you make the best Brown Butter Pumpkin Snickerdoodle Cookies ever! Enjoy your baking adventure! 🍪
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (225g) unsalted butter
- 1 cup (200g) granulated sugar, divided
- 1/2 cup (110g) light brown sugar, packed
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For Rolling:
- 1/4 cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and about 10–12 minutes of baking time. Plus, if you choose to chill the dough, add another 30 minutes to 1 hour. In total, expect around 1 hour and 30 minutes before they’re ready to enjoy!
Step-by-Step Instructions:
1. Browning the Butter:
Start by melting the butter in a medium saucepan over medium heat. Swirl it occasionally. Keep an eye on it as it begins to bubble and turn golden brown—this takes about 5 to 7 minutes. You’ll know it’s ready when it smells delicious and nutty! Remove it from the heat and let cool for a few minutes.
2. Mixing the Sugars and Pumpkin:
In a large mixing bowl, combine your browned butter, 3/4 cup of granulated sugar, and brown sugar. Mix until smooth. Next, stir in the pumpkin puree, egg, and vanilla extract until everything is well combined.
3. Combining the Dry Ingredients:
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. This is your dry mix that will help make the cookies fluffy and tasty.
4. Making the Dough:
Slowly add the dry ingredients into the wet mixture, mixing just until everything combines. The dough will be a bit soft but not overly sticky.
5. Preparing the Cinnamon-Sugar Coating:
In a small bowl, mix together the remaining 1/4 cup of granulated sugar and 1 tablespoon of cinnamon. This will be the sweet coating for your cookies!
6. Forming the Cookies:
Use a cookie scoop or a tablespoon to take portions of the dough and roll them into balls. Then, roll each ball generously in the cinnamon-sugar mix until well coated.
7. Chilling the Dough (Optional):
If you want thicker cookies, chill the dough balls in the refrigerator for 30 minutes to 1 hour. This helps prevent them from spreading too much while baking.
8. Baking:
Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers look soft.
9. Cooling:
Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them stay chewy!
10. Serve & Enjoy:
These Brown Butter Pumpkin Snickerdoodle Cookies are best served slightly warm, perfect with a glass of milk or your favorite hot drink. Enjoy the warm, cozy flavors!
This recipe will surely bring a delightful taste of fall into your home. Happy baking!
Can I Use Different Types of Sugar?
Yes! You can substitute brown sugar with coconut sugar for a healthier option. Just keep in mind the cookies will have a slightly different flavor and texture, but they’ll still be delicious!
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, you can use applesauce or mashed bananas. These substitutions will alter the flavor, but they will still give you moist cookies!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough balls before or after rolling them in cinnamon sugar. Just place them in a single layer on a baking sheet to freeze, then transfer them to an airtight container. When ready to bake, there’s no need to thaw—just add a couple of minutes to the baking time!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months!