Name: Brown Butter Pumpkin Snickerdoodle Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter (browned); 1 cup pumpkin puree; 1 cup granulated sugar; 1/2 cup brown sugar; 2 3/4 cups all-purpose flour; 2 tsp ground cinnamon (plus more for rolling); 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 2 large eggs (room temperature); For rolling: 1/4 cup granulated sugar + 2 tbsp cinnamon

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There’s something truly magical about the aroma of freshly baked Brown Butter Pumpkin Snickerdoodle Cookies wafting through the house. Picture this: warm, chewy cookies with a nutty, caramel-like flavor from the brown butter, perfectly blended with the seasonal spice of pumpkin and a sprinkle of cinnamon sugar that dances on your taste buds. pumpkin-infused chili recipe It’s like autumn wrapped in a cookie, calling you to indulge.

Every year, as the leaves turn and sweaters come out of hibernation, I find myself reaching for this delightful recipe. Whether it’s a cozy family gathering or a casual night in with friends, these cookies have become my sweet tradition—transforming any occasion into something special. You won’t just enjoy baking them; you’ll revel in every bite that promises warmth and nostalgia. For more inspiration, check out this homemade butterscotch pudding recipe.

Why You'll Love This Recipe

The ease of preparation ensures you can whip these up anytime without stress
Their delectable flavor profile combines nutty brown butter and pumpkin spices for an unforgettable treat
Visually appealing with their golden hue and sugar dusting, they’ll impress anyone who sees them
Perfect for fall gatherings but versatile enough to enjoy year-round!

I once made these cookies for a neighborhood potluck, and let me tell you, there were gasps of delight followed by an empty plate within minutes. The kids declared them “the best cookies ever,” while adults lined up for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious cranberry orange bread.

Unsalted Butter: Use high-quality butter for that rich flavor; browning it adds depth that regular butter just can’t match.
Pumpkin Puree: Make sure it’s pure pumpkin puree—not pie filling—to control the sweetness and spices.
Granulated Sugar: This will sweeten your cookies beautifully while helping them achieve a lovely texture.
Brown Sugar: Light or dark works here; it adds moisture and enhances the caramel notes from browning.
All-Purpose Flour: This is your base; sift it to avoid clumps and ensure even mixing.
Cinnamon: A must-have spice for that classic snickerdoodle flavor; feel free to add nutmeg or ginger for extra warmth!
Baking Soda & Baking Powder: Both are essential for achieving the perfect cookie rise without making them cakey.
Salt: A pinch balances sweetness and enhances overall flavors; don’t skip it!
Eggs: They bind everything together; use room temperature eggs for better mixing.
Cinnamon Sugar Mixture: Combine sugar with cinnamon to roll your dough balls; this gives those cookies their signature snickerdoodle taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup later.

Brown the Butter: In a saucepan over medium heat, melt unsalted butter until golden brown and fragrant—this usually takes about 5-7 minutes. Stir frequently to prevent burning.

Mix Wet Ingredients: In a large bowl, combine browned butter with granulated sugar and brown sugar until creamy. Add pumpkin puree and eggs, mixing until smooth—this should take about 2 minutes.

Add Dry Ingredients: In another bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, and any additional spices you fancy. Gradually combine dry ingredients with wet ingredients until just incorporated.

Chill the Dough: Cover your cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps develop flavors and creates thicker cookies.

Scoop & Roll: Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture before placing them on prepared baking sheets.

Bake for 10-12 minutes until edges are set but centers remain soft—your kitchen will smell like heaven! Let cookies cool on baking sheets before transferring them to wire racks.

Enjoy these delightful Brown Butter Pumpkin Snickerdoodle Cookies right away or store them in an airtight container for up to five days (if they last that long!). festive charcuterie board You can also freeze baked cookies or unbaked dough balls for future cravings—just thaw before baking!

Now grab a cozy blanket and enjoy these seasonal treats while binge-watching your favorite show or hosting friends—it’s time to celebrate fall flavors!

You Must Know

These Brown Butter Pumpkin Snickerdoodle Cookies are not just cookies; they’re a hug in dessert form
The nutty scent of brown butter fills your kitchen, while the fluffy texture and warm spices create an irresistible treat that will have everyone asking for seconds

Perfecting the Cooking Process

Start by browning the butter until it turns golden brown; then mix it with sugar and pumpkin puree before adding flour and spices for a perfectly blended dough.

Add Your Touch

Feel free to swap pumpkin puree with mashed sweet potato or add chocolate chips for a delightful twist on these cookies. savory sweet potato fritters.

Storing & Reheating

Store your cookies in an airtight container at room temperature for up to five days. For a warm treat, pop them in the microwave for about 10 seconds.

Chef's Helpful Tips

To ensure your cookies are soft and chewy, avoid overbaking them; they should be slightly undercooked when taken out
Also, let the brown butter cool slightly to prevent cooking the eggs when mixed
Don’t skip chilling your dough – it enhances flavor!

There was a time I made these cookies for a holiday gathering, and they disappeared faster than my ability to say “brown butter.” My friends couldn’t get enough of them, and I felt like a cookie wizard that day.

FAQ

Can I use margarine instead of butter?

Using margarine is possible, but it may alter the flavor and texture of the cookies.

How do I know when my cookies are done?

They should be slightly golden around the edges while still soft in the center when done.

Can I freeze these cookies?

Absolutely! Just store them in an airtight container, and they’ll last up to three months.

Brown Butter Pumpkin Snickerdoodle Cookies