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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) Using unsalted butter gives you control over the salt flavor. If you use salted butter, skip adding extra salt. Fresh pumpkin puree works best. You can use canned puree, but check the ingredients. It should only contain pumpkin. For the spices, fresh ground ones give more flavor. Store your spices in a cool place to keep them fresh. These ingredients blend beautifully to create soft, chewy, and flavorful cookies. Trust me, the flavor of brown butter makes a big difference. It adds a rich, nutty taste that pairs so well with pumpkin and spices. {{ingredient_image_1}} To start, melt the unsalted butter in a medium saucepan over medium heat. Stir it constantly. This helps prevent burning. After a few minutes, the butter will start to foam. Keep cooking until it turns a deep golden brown and smells nutty. This should take about 5 to 7 minutes. Remove the pan from heat and let the butter cool slightly. A well-browned butter adds a rich flavor to your cookies. In a large mixing bowl, add the brown butter along with the granulated sugar and brown sugar. Use an electric mixer to beat these together until they become smooth and creamy. Next, add the pumpkin puree, egg, and vanilla extract. Mix everything until it’s fully combined. The pumpkin puree is key. It makes the cookies soft and adds a lovely flavor. In another bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, cinnamon, ginger, and nutmeg. Make sure to mix these dry ingredients well. This step is vital for even flavor. When you combine the dry mixture into the wet, do it slowly. Mix until just combined. Overmixing can make the cookies tough, so be gentle. After mixing, cover the dough with plastic wrap and chill it in the fridge. Aim for at least 1 hour but feel free to chill it for up to 24 hours. Chilling helps the flavors develop and makes the dough easier to scoop. If you’re not baking right away, just keep the dough wrapped in the fridge. When you're ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, mix the granulated sugar and cinnamon for rolling. Scoop about 1 tablespoon of dough and roll it into a ball. Coat each ball in the cinnamon-sugar mixture. Place the dough balls on the baking sheet about 2 inches apart. Bake them for 10 to 12 minutes. You want the edges to be set, but the centers should still be soft. After baking, let them sit on the baking sheet for 5 minutes before moving them to a wire rack to cool. To make your Brown Butter Pumpkin Snickerdoodles even better, consider adding more spices. Try a pinch of allspice or clove for a warm kick. You can also mix in some dark chocolate chips for a rich contrast. These cookies pair well with warm beverages. A cup of chai tea or spiced apple cider complements the flavors nicely. If your cookies spread too much, try chilling the dough longer. This helps firm it up. If they turn out too hard, check your oven temperature. Maybe it runs hot, so reduce the baking time by a minute or two. For cookies that are too soft, bake them a bit longer until the edges are set. To keep your cookies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. You can freeze the dough before baking. Scoop and roll the dough into balls, then freeze them on a baking sheet. Once frozen, transfer them to a bag. You can bake them straight from the freezer; just add a minute or two to the baking time. Pro Tips Brown Butter Perfection: Make sure to watch the butter closely while browning; it can go from perfect to burnt in a matter of seconds. Chill for Flavor: Chilling the dough not only makes it easier to handle but also enhances the flavor of the cookies, so don’t skip this step! Rolling Technique: Roll the cookie dough balls gently to ensure they’re smooth; this helps them bake evenly and gives a nice appearance. Soft Center Tip: To achieve that perfect soft center, take the cookies out of the oven when the edges are set but the center still looks slightly underbaked. {{image_2}} You can make these cookies even more fun by adding different ingredients. Consider mixing in: - 1 cup of chopped nuts, like pecans or walnuts - 1 cup of chocolate chips for a sweet twist - 1/2 cup of caramel bits for a chewy surprise If you need a gluten-free option, swap all-purpose flour with a gluten-free blend. For vegan cookies, use coconut oil instead of butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These swaps will help everyone enjoy these tasty treats! You can adapt these cookies for any holiday. For Halloween, add some orange and black sprinkles on top. For Thanksgiving, sprinkle some chopped pecans and drizzle with maple syrup before serving. In winter, add a hint of peppermint extract for a fresh twist. Each season brings a new reason to enjoy these snickerdoodles! Presentation can make a big difference. Here are some ideas: - Stack the cookies on a decorative plate and dust with powdered sugar. - Serve them warm with a scoop of vanilla ice cream on top. - Pair with hot apple cider or spiced tea for a cozy treat. These simple serving ideas will make your brown butter pumpkin snickerdoodles look as good as they taste! Yes, you can use salted butter. Just reduce the added salt in the recipe. Using salted butter will change the taste slightly. I prefer unsalted butter to control the salt levels. Look for the edges to be set and the centers soft. The cookies will firm up as they cool. They should not be too brown. Keep an eye on them around the 10-minute mark. Store the cookies in an airtight container. This keeps them fresh for up to a week. You can also add a slice of bread to keep them soft. For longer storage, freeze them in a zip-top bag. Yes, you can freeze the dough. Scoop it into balls and place them on a baking sheet. Freeze until firm, then transfer to a bag. You can bake them straight from the freezer. Just add a minute or two to the baking time. You can use lemon juice or white vinegar. Use the same amount as the cream of tartar called for in the recipe. This will help the cookies rise and keep their texture. One Brown Butter Pumpkin Snickerdoodle has about 120 calories. This cookie packs a nice flavor punch while being a treat you can enjoy. Each cookie contains: - Fat: 6 grams - Carbohydrates: 16 grams - Protein: 1 gram With these macronutrients, you get a sweet treat that is rich and satisfying. The butter gives it a nice fat content that helps with flavor and texture. The pumpkin puree adds moisture and a bit of fiber, which is a great bonus. If you want to make your cookies a bit healthier, here are some quick tips: - Reduce Sugar: Try cutting the sugar by 25%. The cookies will still taste great. - Use Alternative Sweeteners: You can use honey or maple syrup instead of granulated sugar. Just remember, these can change the texture slightly. - Replace Butter: Use coconut oil or applesauce for some of the butter. This can lower the fat content without losing taste. - Add Whole Wheat Flour: Swap out half of the all-purpose flour for whole wheat flour. This adds fiber and nutrients. These small changes can make your cookies a bit better for you without losing their yummy flavor. Enjoy baking and experimenting! In this blog post, I shared key steps for making delicious cookies, from ingredients to baking. You learned how to prepare brown butter for a rich flavor and the importance of chilling dough for the best texture. I provided tips to enhance flavors and troubleshoot common issues. Finally, I offered variations and serving suggestions for every occasion. Remember, with the right ingredients and techniques, you can create cookies that impress and satisfy. Happy baking!

Brown Butter Pumpkin Snickerdoodles

Deliciously soft and chewy 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 120 kcal

Ingredients
  

  • 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)

Instructions
 

  • Prepare The Brown Butter: In a medium saucepan over medium heat, melt the butter, stirring constantly. Continue cooking until the butter turns a deep golden brown and develops a nutty aroma—about 5-7 minutes. Remove from heat and let it cool slightly.
  • Mix Wet Ingredients: In a large mixing bowl, add the brown butter, granulated sugar, and brown sugar. Beat with an electric mixer until smooth and creamy. Add the pumpkin puree, egg, and vanilla extract, mixing until fully combined.
  • Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, ginger, and nutmeg. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
  • Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. Chilling helps to develop the flavors and makes the dough easier to handle.
  • Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Roll the Cookies: In a small bowl, mix the granulated sugar and cinnamon for rolling. Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture, making sure it’s coated well.
  • Bake: Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let them sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Serve and Enjoy: Once cooled, these cookies are perfect for sharing with family and friends or enjoying with a warm beverage!

Notes

Chilling the dough enhances the flavors and makes it easier to handle.
Keyword cookies, dessert, fall, pumpkin, snickerdoodles