These chewy brown butter pumpkin snickerdoodle cookies are soft, warm, and full of fall flavor! The hint of pumpkin with a sprinkle of cinnamon makes them simply irresistible.
Just the thought of these cookies baking fills the house with cozy smells. I love enjoying them with a cup of tea, especially on chilly days. Yum!
Making these cookies is a blast! You just mix the ingredients, roll them in sugar, and bake. It’s just that easy to create happiness in your kitchen!
Key Ingredients & Substitutions
Unsalted Butter: Using brown butter adds a lovely nutty flavor. Can’t find unsalted butter? You can use salted, just reduce the added salt to 1/4 teaspoon.
Pumpkin Puree: Make sure it’s pure pumpkin, not pie filling, for the right flavor. If you’re short on pumpkin, you can use applesauce or mashed bananas for a twist!
Granulated Sugar & Brown Sugar: The combination gives a great texture. If you’re looking for healthier options, coconut sugar can replace regular sugar, but it may slightly change the flavor.
Cream of Tartar: This adds chewiness and tang. If you don’t have it, you can substitute with an equal amount of baking powder. Just reduce the baking soda by 1/2 teaspoon.
How Do I Achieve Perfectly Browned Butter?
Brown butter is a game-changer for flavors! Here’s how to get it just right:
- Start with a medium saucepan. Melt the butter over medium heat.
- Stir frequently to prevent burning. As it begins to melt, foam will form.
- Watch closely for the change in color. Remove from heat once you see golden brown specks and a nutty aroma.
Let it cool for a few minutes before mixing it in with the sugars. This way, it won’t cook the eggs in your cookie dough!
What’s the Best Way to Roll and Bake the Cookies?
Rolling the dough into balls before baking gives them an even shape and helps the sugar coating stick. Here’s how:
- Scoop dough using a tablespoon or cookie scoop for uniformity.
- Roll each scoop into a smooth ball and coat it in the cinnamon sugar mixture.
- Space the balls about 2 inches apart on the baking sheet to allow them to spread.
Keep an eye on the baking time. You want the edges set but the centers soft for that chewy texture!
Chewy Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and 10-12 minutes to bake, plus a little time for cooling. Overall, you can have warm cookies ready in about 30-40 minutes. Perfect for a cozy baking session!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
First things first, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Brown the Butter:
In a medium saucepan over medium heat, melt the butter and cook it until it turns a nice golden brown color, about 5-7 minutes. Stir it frequently to avoid burning. You’ll know it’s ready when it smells nutty and has tiny golden brown bits. Once done, remove it from the heat and let it cool slightly.
3. Mix the Wet Ingredients:
In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until everything is well combined. Add the egg, pumpkin puree, and vanilla extract, mixing until the mixture is smooth and creamy.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and ground cinnamon. This will ensure your cookies have the perfect texture.
5. Bring It All Together:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; we want our cookies to stay soft and chewy!
6. Prepare the Cinnamon Sugar:
In a small bowl, mix together the sugar and ground cinnamon for the topping.
7. Shape the Cookies:
Scoop the dough by rounded tablespoonfuls and roll them into balls. Roll each ball in the cinnamon sugar mixture until completely coated.
8. Bake the Cookies:
Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes. The edges should be set, but the centers will still look soft.
9. Cool and Enjoy!
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delightful chewy pumpkin snickerdoodles!
FAQ for Chewy Brown Butter Pumpkin Snickerdoodle Cookies
Can I Use Substitute Ingredients for This Recipe?
Absolutely! If you need to replace the pumpkin puree, unsweetened applesauce or mashed bananas work well. For the butter, you can use coconut oil, but the flavor may vary slightly. Remember, if you’re using salted butter, reduce the added salt to 1/4 teaspoon.
How Can I Make These Cookies Ahead of Time?
You can make the dough in advance and refrigerate it for up to 3 days. Just ensure it’s covered tightly. When you’re ready to bake, scoop the dough directly from the fridge but add an extra minute or two to the baking time.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies. Just place them in a freezer-safe container with layers of parchment paper between them, and they’ll keep for up to 3 months.
Can I Add Mix-Ins to the Cookie Dough?
Yes! Feel free to add chocolate chips, chopped nuts, or even dried cranberries for extra flavor and texture. If adding extras, keep the amount to about 1/2 to 1 cup so the dough doesn’t become too wet.
