Brown Butter Pumpkin Snickerdoodle is not just a cookie; it’s a warm hug on a chilly fall day. These delightful cookies combine the rich, nutty flavor of brown butter with the comforting essence of pumpkin and spices. Perfectly chewy and soft, each bite is a celebration of autumn flavors. With a sprinkle of cinnamon sugar, these cookies are bound to become your new favorite fall treat. Let’s dive into the recipe!

Why You’ll Love This Brown Butter Pumpkin Snickerdoodle

This pumpkin snickerdoodle recipe offers a multitude of reasons to fall in love with it. First, the combination of brown butter and pumpkin creates a unique flavor profile that is both nutty and sweet. Second, these cookies boast an irresistible chewy texture, making each bite a delight. Third, they are incredibly easy to make, perfect for both novice and experienced bakers. Fourth, they fill your kitchen with a warm, inviting aroma that evokes the essence of fall. Fifth, they make for an excellent dessert for gatherings, ensuring that everyone leaves with a smile. Finally, they are versatile, allowing for pumpkin cookie variations to suit any taste. With a vegetarian-friendly recipe, these cookies are a hit for everyone!

Ingredients for Brown Butter Pumpkin Snickerdoodle

Gather these items:

1 cup unsalted butter
2/3 cup Libby’s Pumpkin Puree, room temperature
1/2 cup granulated sugar
1/2 cup + 2 tablespoons dark brown sugar, packed
2 large egg yolks, room temperature
2 teaspoons vanilla extract
1 2/3 cup + 1 tablespoon all-purpose flour
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/3 cup granulated sugar, for rolling
1 teaspoon ground cinnamon, for rolling

How to Make Brown Butter Pumpkin Snickerdoodle Step-by-Step

Step 1: Brown the butter in a light-colored saucepan over medium heat, swirling occasionally, until it turns amber and smells nutty (about 5-7 minutes). Pour into a large mixing bowl and let cool for 10 minutes.
Step 2: Mix in pumpkin puree, granulated sugar, and brown sugar into the cooled brown butter. Beat until smooth, then add egg yolks and vanilla extract until well incorporated.
Step 3: In a separate bowl, combine flour, pumpkin spice, baking soda, cream of tartar, and salt. Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
Step 4: Chill the dough for at least 2 hours or overnight. This allows the flavors to develop and makes the dough easier to handle.
Step 5: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Mix together the 1/3 cup granulated sugar and 1 teaspoon cinnamon for rolling.
Step 6: Scoop roughly 2 tablespoons of dough, roll into balls, then coat completely in the cinnamon-sugar mixture. Place on the prepared baking sheets about 2 inches apart.
Step 7: Bake until the edges are set but the centers still appear slightly soft. The cookies will continue cooking on the hot baking sheet after removal from the oven.
Step 8: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips for the Perfect Brown Butter Pumpkin Snickerdoodle

Keep these in mind:

Be sure to scrape the brown specks from the bottom of the pan into the mixing bowl for added flavor.
Chilling the dough is important for texture and flavor.
Keep cookies in an airtight container to maintain freshness.
For a unique twist, try adding chopped nuts or chocolate chips to the dough!

Best Ways to Serve Brown Butter Pumpkin Snickerdoodle

These delicious cookies can be enjoyed in various ways. Pair them with a warm cup of coffee or tea for a cozy afternoon treat. They also make an excellent addition to fall gatherings or as a sweet surprise in lunchboxes. Consider serving them with a scoop of vanilla ice cream for an easy pumpkin snickerdoodle dessert that everyone will love!

How to Store and Reheat Brown Butter Pumpkin Snickerdoodle

Store the cookies in an airtight container at room temperature to keep them fresh. If you plan on keeping them longer, you can freeze the cookies for up to three months. For reheating, simply pop them in the microwave for a few seconds to regain their chewy texture. These tips make meal prep a breeze!

Frequently Asked Questions About Brown Butter Pumpkin Snickerdoodle

What’s the secret to perfect Brown Butter Pumpkin Snickerdoodle?

The secret lies in properly browning the butter; this step enhances the nutty flavor, making your cookies irresistible. Also, ensure you chill the dough for the best texture.

Can I make Brown Butter Pumpkin Snickerdoodle ahead of time?

Absolutely! You can prepare the dough a day in advance and refrigerate it. Just bake the cookies when you’re ready to enjoy them!

How do I avoid common mistakes with Brown Butter Pumpkin Snickerdoodle?

To avoid common pitfalls, measure your ingredients accurately and don’t skip the chilling step, as it is crucial for the cookie’s final texture.

Variations of Brown Butter Pumpkin Snickerdoodle You Can Try

If you’re feeling adventurous, try adding different spices like nutmeg or ginger for a unique cinnamon pumpkin snickerdoodle recipe. You can also experiment with various add-ins such as white chocolate chips or dried cranberries for a festive touch. With countless possibilities, you’ll never get bored of these delightful cookies!

For more delicious recipes, check out our latest recipes, or try making Cranberry Orange Pancakes for a delightful breakfast. If you’re looking for more pumpkin treats, don’t miss our Pumpkin Patch Cookies!

Brown Butter Pumpkin Snickerdoodle: 7 Reasons to Bake

Author: basmer
Total Time: 45 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Brown Butter Pumpkin Snickerdoodles: The Ultimate Fall Cookie

Instructions

Brown the butter in a light-colored saucepan over medium heat, swirling occasionally, until it turns amber and smells nutty (about 5-7 minutes). Pour into a large mixing bowl and let cool for 10 minutes.
Mix in pumpkin puree, granulated sugar, and brown sugar into the cooled brown butter. Beat until smooth, then add egg yolks and vanilla extract until well incorporated.
In a separate bowl, combine flour, pumpkin spice, baking soda, cream of tartar, and salt. Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
Chill the dough for at least 2 hours or overnight. This allows the flavors to develop and makes the dough easier to handle.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Mix together the 1/3 cup granulated sugar and 1 teaspoon cinnamon for rolling.
Scoop roughly 2 tablespoons of dough, roll into balls, then coat completely in the cinnamon-sugar mixture. Place on the prepared baking sheets about 2 inches apart.
Bake until the edges are set but the centers still appear slightly soft. The cookies will continue cooking on the hot baking sheet after removal from the oven.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Be sure to scrape the brown specks from the bottom of the pan into the mixing bowl for added flavor.
Chilling the dough is important for texture and flavor.
Keep cookies in an airtight container to maintain freshness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American