These Brown Butter Pumpkin Snickerdoodle Cookies are soft and tasty with a delightful twist! The rich brown butter and warm pumpkin add a cozy flavor everyone will love.
Honestly, who can resist a snickerdoodle? With this pumpkin change-up, they’re perfect for fall. I can’t help but eat a few while they’re still warm—totally worth it!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the saltiness of the cookies. You can substitute it with margarine or coconut oil for a dairy-free version!
Pumpkin Puree: Be sure to use pure pumpkin puree, not pie filling. If you’re out of pumpkin, applesauce or mashed banana can work as substitutes, though flavors will vary a bit.
Sugars: Granulated sugar gives sweetness while brown sugar adds moisture and depth. You can replace it with coconut sugar for a healthier option. Just keep in mind it might darken the cookies a bit.
Flour: All-purpose flour is standard, but for a gluten-free version, use a 1:1 gluten-free flour blend. Just make sure it includes xanthum gum for proper texture.
Cinnamon & Pumpkin Pie Spice: If you don’t have pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and cloves will do the trick! I like to adjust spices based on mood, so don’t be shy!
How Do You Achieve Nutty Brown Butter?
Brown butter is a game changer for flavor! Follow these steps to get it just right:
- Heat the unsalted butter in a medium saucepan over medium heat.
- Keep a close eye on it! Swirl occasionally to ensure even cooking.
- Watch for bubbling, and as it starts to turn golden, pay attention to the nutty aroma.
- Once brown, remove it from heat immediately to avoid burning. Let it cool slightly before using.
This simple step adds rich flavor, making your cookies irresistible!
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 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 tablespoon ground cinnamon
- 2 teaspoons pumpkin pie spice (optional, or substitute with additional cinnamon and a pinch of nutmeg, ginger, and cloves)
For Rolling:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This yummy cookie recipe will take about 15 minutes of prep time and 10-12 minutes for baking. You’ll have delicious cookies ready in just about 30 minutes total—perfect for a cozy snack or dessert!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep it moving by swirling the pan occasionally. You’re looking for that beautiful golden brown color and nutty aroma, which should take about 3-5 minutes. Once it’s browned, take it off the heat and let it cool slightly.
3. Mix Wet Ingredients:
In a large mixing bowl, whisk together the browned butter, pumpkin puree, granulated sugar, and brown sugar until everything is nice and blended. This is where the magic begins!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for that added warmth and sweetness.
5. Combine Dry Ingredients:
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice. This blend will provide the right structure and delicious flavor to your cookies.
6. Make the Dough:
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Be careful not to overmix; we want soft, tender cookies!
7. Prepare the Cinnamon-Sugar:
In a small bowl, mix the 1/4 cup granulated sugar with 1 tablespoon of cinnamon. This tasty mix will give your cookies their signature snickerdoodle flavor.
8. Shape the Cookies:
Scoop the dough by rounded tablespoons and roll each scoop into a ball. Then roll each dough ball in the cinnamon-sugar mixture until well coated.
9. Bake the Cookies:
Place the coated dough balls on your prepared baking sheets, leaving about 2 inches of space between each. Pop them into the oven and bake for 10-12 minutes. The edges should be set, and the centers will be soft.
10. Cool and Enjoy:
Once baked, 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 these delightful cookies warm or at room temperature alongside a cozy cup of tea or coffee!
Can I Use a Different Type of Butter?
Absolutely! While unsalted butter is preferred for better control over saltiness, you can use salted butter if that’s what you have. Just reduce the added salt in the recipe to 1/4 teaspoon.
Can I Substitute Pumpkin Puree?
If you don’t have pumpkin puree on hand, you can substitute it with other pureed fruits like applesauce or mashed bananas. Keep in mind that this will change the flavor slightly, but the cookies will still be delicious!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them. Just make sure to layer them with parchment paper to prevent sticking!
What Should I Do if the Dough Is Too Sticky?
If you find the dough is too sticky to handle, sprinkle a little extra flour while mixing or chilling it in the refrigerator for about 30 minutes will help firm it up before rolling into balls.
