Brown Butter Pumpkin Snickerdoodle Cookies
Indulge in the warm, cozy flavors of fall with these Brown Butter Pumpkin Snickerdoodle Cookies. This recipe takes the classic snickerdoodle to a new level, blending nutty browned butter with velvety pumpkin puree for an autumn-inspired treat.
Each bite offers a perfectly soft, spiced center with crispy, cinnamon-sugar-coated edges. Nutmeg, ginger, and cinnamon add a fragrant depth, creating a delightful mix of warmth and sweetness that’s perfect for any fall gathering.
These cookies are an ideal bake for pumpkin lovers and snickerdoodle enthusiasts alike. Simple to make, they bring festive flavor to your kitchen, leaving you with a deliciously spiced aroma and beautifully golden cookies.
Brown Butter Pumpkin Snickerdoodle Cookies: Key Ingredients
- Brown Butter – Infusing rich, nutty warmth, this browned butter adds a layer of depth, bringing an extra dimension to each bite.
- Pumpkin Puree – Smooth and earthy, pumpkin lends a seasonal touch, enhancing both flavor and texture with natural sweetness.
- Brown Sugar – Adds caramel undertones, balancing the spices with a soft, melt-in-your-mouth texture.
- Vanilla Bean Paste – Lends an aromatic hint that enhances the fall spices, making each cookie irresistibly fragrant.
- Cinnamon and Nutmeg – This essential spice duo brings cozy warmth, enriching the cookie with a hint of spice that complements the pumpkin.
Recipe Tips
- Perfecting the Brown Butter
Browning the butter is a key step in this recipe, adding depth and a rich, nutty flavor. Start by melting butter over medium heat, stirring constantly. It will foam before turning golden with brown bits forming at the bottom. Once it smells nutty and aromatic, remove it from heat promptly to avoid burning. Let it cool to room temperature before mixing with other ingredients to prevent melting the sugar prematurely, which affects the cookie’s texture. - Managing Pumpkin Puree Moisture
Pumpkin puree can add excess moisture, making the dough sticky. After measuring, pat the puree dry using a paper towel to absorb extra liquid. This step helps maintain a chewy, dense texture in the cookies rather than a cakey one. Additionally, patting the puree dry ensures that the pumpkin flavor comes through without affecting the dough’s stability. - Chilling the Dough for Flavor and Texture
Chilling the dough for 1-2 hours is essential for developing flavor and enhancing texture. This step allows the flavors to meld, while the dough firms up, making it easier to handle and roll into balls. Cold dough also prevents the cookies from spreading too much, resulting in a chewy center and crisp edges. For even better results, chill overnight if time allows.
What to Serve with Brown Butter Pumpkin Snickerdoodle Cookies
- Chai Latte or Spiced Tea
The warm spices in these cookies pair perfectly with a cozy chai latte or spiced tea. The combination of cinnamon, ginger, and cardamom in chai enhances the cookie’s autumnal flavor and creates a comforting pairing ideal for fall evenings. - Vanilla Ice Cream
Serve these warm cookies with a scoop of vanilla ice cream for an irresistible hot-and-cold contrast. The creamy vanilla complements the nutty brown butter and spiced pumpkin, creating a classic dessert experience with a seasonal twist. - Pumpkin Spice or Cinnamon Coffee
Enhance the cozy flavors by enjoying these cookies with a pumpkin spice or cinnamon-flavored coffee. The spiced notes of the coffee echo the cookie’s cinnamon and nutmeg, making each bite and sip more flavorful.
FAQ
- Can I use regular butter instead of browning it?
Yes, but the browned butter adds a distinct nutty flavor that elevates the cookies. Regular butter works fine if you’re short on time, though the flavor will be less complex. - How should I store these cookies?
Store them in an airtight container at room temperature for up to three days. For longer storage, freeze the cookies and thaw at room temperature when ready to enjoy. - Why do I need to chill the dough?
Chilling firms up the dough, making it easier to handle and preventing the cookies from spreading too much during baking. This step also enhances the overall flavor. - Can I substitute pumpkin puree with canned pumpkin pie mix?
No, canned pumpkin pie mix contains added spices and sugars, which would alter the recipe’s balance. Stick with plain pumpkin puree for the best results.
Brown Butter Pumpkin Snickerdoodle Cookies
Each bite offers a perfectly soft, spiced center with crispy, cinnamon-sugar-coated edges. Nutmeg, ginger, and cinnamon add a fragrant depth, creating a delightful mix of warmth and sweetness that’s perfect for any fall gathering.
Ingredients
- utter browned (1 cup)
- Brown sugar 1 cup
- Granulated sugar divided (⅓ cup)
- Egg plus one additional yolk
- Vanilla bean paste or extract 1 tsp
- Pumpkin puree patted dry (½ cup)
- All-purpose flour 2½ cups
- Cornstarch 1 tbsp
- Baking soda 2 tsp
- Salt 1 tsp
- Ground cinnamon divided (1 tsp and 1 tbsp)
- Ground nutmeg ½ tsp
- Ground ginger ¼ tsp
Instructions
- In a large mixing bowl, combine the browned butter, brown sugar, and a portion of the granulated sugar, mixing until the mixture is fluffy and light. Add the egg, egg yolk, and vanilla, and continue to beat until smooth. Fold in the dried pumpkin puree and blend until well incorporated.
- Sift together the flour, cornstarch, baking soda, salt, 1 teaspoon of cinnamon, nutmeg, and ginger in a separate bowl. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Cover and refrigerate the dough for 1 to 2 hours to enhance flavor and improve handling.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into balls. In a small dish, combine the remaining granulated sugar and 1 tablespoon of cinnamon, then roll each dough ball in this mixture to coat thoroughly.
- Arrange the coated dough balls on the prepared baking sheets, spacing them a few inches apart. Bake for 11 to 14 minutes, or until the edges are firm and golden.
- Allow the cookies to cool on the baking sheets briefly before transferring them to a wire rack. Cool completely before serving.
