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- 1 cup unsalted butter - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/4 cup pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1 teaspoon ground ginger - 1/4 teaspoon nutmeg - 1/4 cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) These ingredients create a warm and cozy flavor for your Brown Butter Pumpkin Snickerdoodles. The unsalted butter gives a rich base, while the pumpkin puree adds moisture and a hint of fall. The mix of sugars brings sweetness and depth. Spices like cinnamon and ginger give these cookies their exciting flavor. Each ingredient plays a key role, making them the perfect treat. For rolling, the cinnamon and sugar combination adds a lovely touch. It helps create that classic snickerdoodle taste. Gathering these ingredients is the first step to baking these delicious cookies. Each bite will be soft and full of flavor! {{ingredient_image_2}} To make brown butter, start by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Stir it constantly as it melts. Keep cooking until the butter turns a rich, golden brown and gives off a nutty smell. This should take about 5 to 7 minutes. Once it reaches the right color, take it off the heat and let it cool slightly. Cooling is key to avoid cooking the eggs later. In a large mixing bowl, combine the warm brown butter with 1 cup of granulated sugar and 1/2 cup of packed brown sugar. Use an electric mixer to beat this mixture until it becomes smooth and creamy. Now, add in 1/4 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix these ingredients together until everything is fully blended. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1/2 teaspoon of salt, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, and 1/4 teaspoon of nutmeg. Gradually add this dry mix to the wet ingredients. Stir gently until just combined. Avoid overmixing to keep cookies tender. Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 1 hour, or up to 24 hours. Chilling helps the flavors develop and makes the dough easier to roll. When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking. Once baked, let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step helps achieve the perfect texture. Enjoy your delicious Brown Butter Pumpkin Snickerdoodles with family or friends! To make great brown butter, watch for three key signs. First, the butter should melt completely. Next, it will start to foam. Finally, look for a rich golden-brown color. You will also notice a nutty smell. This process takes about 5-7 minutes. Remove it from heat right away to avoid burning. Let it cool slightly before using. Mixing is important, but too much can ruin your cookies. When adding dry ingredients to wet, mix until just combined. You want a soft dough. Overmixing makes cookies tough. Use a gentle hand when blending. This way, your snickerdoodles will stay tender and soft. Chilling the dough boosts flavor and texture. I recommend at least one hour in the fridge. If you can wait, chill for up to 24 hours. This extra time helps the flavors meld. It also makes the dough easier to roll. The result? A more delicious cookie every time. Pro Tips Use Fresh Spices: For the best flavor, ensure your ground spices are fresh. Old spices can lose their potency and affect the overall taste of your cookies. Experiment with Add-Ins: Consider adding chocolate chips, nuts, or dried cranberries to the dough for an extra layer of flavor and texture. Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature, as inaccuracies can lead to undercooked or overbaked cookies. Don’t Skip Chilling the Dough: Chilling the dough not only makes it easier to handle but also enhances the flavors and helps the cookies maintain their shape while baking. {{image_4}} If you want a gluten-free treat, you can swap the all-purpose flour. Use a 1:1 gluten-free flour blend instead. Many of these blends work well in cookies. Look for one that contains xanthan gum. This will help your cookies hold their shape. Want to make your snickerdoodles even more special? Try adding chocolate chips or chopped nuts. A cup of semi-sweet chocolate chips will add a rich flavor. If you love nuts, add 1/2 cup of chopped pecans or walnuts. Stir these into the dough after mixing the dry ingredients. You can change the spices for a fun twist. Try adding cloves or allspice for a bolder taste. You can also use pumpkin pie spice instead of individual spices. This will give your cookies a cozy flavor. Don’t be afraid to experiment and find your perfect blend! To keep your cookies fresh, use an airtight container. Place parchment paper between layers to avoid sticking. Store them at room temperature. They will stay soft and tasty for up to a week. If you want to keep them longer, consider freezing. Freezing cookie dough is simple. First, scoop the dough into balls. Place them on a baking sheet and freeze until solid. Then, transfer the dough balls to a freezer bag. They can last up to three months. When you are ready to bake, let them thaw for about 30 minutes before baking. Baked cookies last about a week at room temperature. If you store them in the fridge, they can last up to two weeks. For the freshest taste, eat them within a few days. If they get a bit hard, you can warm them in the oven for a few minutes. You can use applesauce or butternut squash puree. Both options add moisture and sweetness. If you prefer a richer taste, try using mashed sweet potatoes. These alternatives can change the flavor slightly but will keep the cookies soft. For best results, use the same amount of the substitute as pumpkin puree in the recipe. Yes, you can use regular melted butter. However, the cookies will lack the nutty taste that brown butter gives. Brown butter adds a rich depth to the flavor. Without it, the cookies may taste a bit lighter. If brown butter is not an option, consider adding a pinch of salt to enhance the overall flavor. Look for lightly golden edges and soft centers. The cookies should look set but not dry. If the tops still look a bit shiny, they may need a minute more. Once you pull them from the oven, they will continue to firm up as they cool. Let them rest on the pan for five minutes, then transfer them to a wire rack. You now have all the details to bake delicious cookies. We discussed ingredients, the importance of brown butter, and the right techniques. Remember to chill your dough for better flavor. Experiment with variations like gluten-free options or adding nuts. Store your cookies properly to keep them fresh. With these tips, you can create the perfect treat for any occasion. Happy baking!

Brown Butter Pumpkin Snickerdoodles

Deliciously soft cookies with the warm flavors of pumpkin and spices, rolled in cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.25 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 0.25 teaspoon nutmeg
  • 0.25 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions
 

  • Prepare the Brown Butter: In a medium saucepan over medium heat, add the unsalted butter and stir constantly as it melts. Keep cooking until the butter turns a rich, golden brown and emits a nutty aroma, which should take about 5-7 minutes. Once you're satisfied with the color and scent, remove the saucepan from heat and allow the butter to cool slightly.
  • Mix the Wet Ingredients: In a large mixing bowl, combine the warm brown butter with granulated sugar and brown sugar. Using an electric mixer, beat the mixture until it achieves a smooth and creamy consistency. Add the pumpkin puree, egg, and vanilla extract to the bowl, mixing everything together until fully integrated.
  • Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, ground ginger, and nutmeg. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain the cookie’s tender texture.
  • Chill the Dough: Cover the bowl with plastic wrap or transfer the dough to an airtight container and refrigerate for at least 1 hour, or up to 24 hours if you want to develop even deeper flavors. Chilling the dough will also make it more manageable for rolling.
  • Preheat the Oven: When you're ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  • Roll the Cookies: In a small bowl, combine the granulated sugar and cinnamon for rolling. Using a tablespoon, scoop out a portion of dough and roll it into a ball. Roll each dough ball in the cinnamon-sugar mixture until thoroughly coated.
  • Bake: Arrange the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each. Bake in the preheated oven for 10-12 minutes, until the edges are firm but the centers remain soft. After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Serve and Enjoy: Once cooled, your delightful cookies are ready to be shared with family and friends or savored alongside a warm cup of your favorite beverage!

Notes

Chill the dough for deeper flavors and easier handling.
Keyword cookies, dessert, fall, pumpkin, snickerdoodles