These Brown Butter Pumpkin Snickerdoodle Cookies are a warm hug in cookie form! With the rich flavor of brown butter and a hint of pumpkin spice, they are super cozy and delicious.
Honestly, who doesn’t love a soft, chewy cookie that smells like fall? I can never eat just one—these are perfect with a cup of tea or coffee. Go ahead, you know you want to! ☕️🍪
Key Ingredients & Substitutions
Unsalted Butter: Brown butter adds a toasty flavor to your cookies. If you’re in a pinch, you can use regular butter, but the nutty taste will be missed. I’ve also tried using coconut oil for a dairy-free option, and it works great!
Pumpkin Puree: Unsweetened pumpkin puree is essential. If you need a substitute, mashed bananas can work, but the flavor will be different. Some folks also use sweet potato puree for a similar texture.
Granulated Sugar: The recipe calls for granulated sugar for sweetness and texture. If you prefer a lower-sugar option, coconut sugar can be used, though it may darken the cookie a bit.
Spices: Pumpkin pie spice is fantastic, but you can always mix your own with cinnamon, nutmeg, and cloves. If you’re not a fan of pumpkin spice, just stick to cinnamon for a classic flavor.
Why is Browning Butter Important?
Brown butter is magical in this recipe! It transforms simple cookies into something special. This technique adds a deep, nutty flavor that’s hard to resist. Here’s how to do it right:
- Heat the butter in a medium saucepan over medium heat.
- Once it melts, keep swirling the pan gently. Watch closely for foaming.
- Cook until it turns a golden brown and smells nutty, about 4-5 minutes. Stay near – it can go from perfect to burnt quickly!
Let it cool a bit before adding it to your dough to avoid scrambling the egg.
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar, divided
- 1/4 cup (60g) pumpkin puree (unsweetened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and clove)
For Rolling:
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious recipe will take around 15-20 minutes to prep and around 10-12 minutes to bake. Plus, don’t forget a little time for cooling. In total, you’ll need about 30-40 minutes to make these delightful cookies!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking. This will make cleanup a breeze!
2. Make the Brown Butter:
In a medium saucepan, melt the butter over medium heat. Keep an eye on it and swirl the pan occasionally. You’re looking for it to foam and turn a lovely golden brown color with a nutty aroma, which should take about 4-5 minutes. Once it reaches that stage, take it off the heat and allow it to cool just a bit.
3. Mix Your Wet Ingredients:
In a large bowl, whisk together half of the sugar (1/2 cup), pumpkin puree, egg, and vanilla extract until the mixture is nice and smooth. Then, pour in the browned butter and mix until everything is well combined.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. These dry ingredients will give your cookies their structure and flavor.
5. Bring It All Together:
Gradually add the dry ingredients to the wet mixture, stirring until everything is just combined. Take care not to overmix—this is the key to keeping your cookies tender!
6. Prepare for Rolling:
In a small bowl, mix the remaining 1/2 cup sugar with 1 teaspoon of cinnamon for rolling. This is what gives your cookies that signature snickerdoodle flair!
7. Shape the Cookies:
Scoop out dough portions using about 1 to 1 1/2 tablespoons per cookie and roll them into balls. Roll each ball in the cinnamon-sugar mixture until well coated. Yum!
8. Place and Flatten:
Arrange the cookie balls on your lined baking sheets, spaced about 2 inches apart. Gently flatten each cookie slightly with your palm or the bottom of a glass for a nice shape.
9. Bake:
Pop your baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be set, while the centers remain soft and chewy.
10. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your warm, soft, and chewy Brown Butter Pumpkin Snickerdoodle Cookies that are perfect for any fall gathering!
Happy baking! 🍂🍪
Can I Use Store-Bought Pumpkin Puree?
Absolutely! Store-bought pumpkin puree works perfectly in this recipe. Just make sure it’s 100% pure pumpkin without added sugars or spices for the best results.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, they can also be frozen for up to a month. Just thaw them at room temperature before enjoying!
What If My Dough Is Too Sticky?
If you find your cookie dough is too sticky to handle, don’t fret! You can chill it in the refrigerator for about 30 minutes. This will make it easier to scoop and roll into balls.
Can I Make These Cookies Vegan?
Yes! You can substitute the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water and let it sit for 5 minutes). Additionally, use a dairy-free butter alternative to make these cookies vegan-friendly.
