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Brown Butter Pumpkin Snickerdoodles – Pumpkin Snickerdoodle Recipe
This pumpkin snickerdoodle recipe combines the nutty richness of brown butter with the warm spices of fall, creating cookies that are impossible to resist. These soft, chewy treats offer the perfect balance of pumpkin flavor and cinnamon-sugar coating, making them ideal for autumn gatherings, holiday celebrations, or cozy weeknight baking sessions.
Why You'll Love This Recipe
- Brown butter adds a deep, nutty complexity that elevates traditional snickerdoodles to gourmet status
- Pumpkin puree creates incredibly soft, moist cookies while adding beneficial vitamin A and fiber
- Budget-friendly recipe costs under $8 to make 24 cookies, perfect for feeding crowds
- Simple ingredients you likely already have in your pantry make this accessible year-round
- Freezer-friendly dough allows you to bake fresh cookies whenever cravings strike
Why This Pumpkin Snickerdoodle Recipe Works
The secret lies in browning the butter, which creates hundreds of new flavor compounds that give these cookies their distinctive taste. Unlike regular pumpkin snickerdoodles, this version develops complex nutty notes that complement the pumpkin’s earthiness.
Pumpkin puree serves multiple purposes beyond flavor. It adds moisture, creating that coveted soft texture, while contributing natural sugars that help achieve the perfect golden edges. The combination of brown and granulated sugars creates the ideal chewy-crispy contrast.
Chilling the dough is crucial for preventing spreading and maintaining the cookies’ thick, bakery-style appearance. This step also allows flavors to meld, resulting in more pronounced taste development.
What You’ll Need for This Pumpkin Snickerdoodle Recipe
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Unsalted butter | 1 cup | Creates nutty flavor when browned, provides richness |
| Canned pumpkin puree | 1 cup | Adds moisture, flavor, and natural sweetness |
| Granulated sugar | 1 cup | Sweetens dough, creates crispy edges |
| Packed brown sugar | 1 cup | Adds molasses flavor, ensures chewiness |
| All-purpose flour | 2¾ cups | Provides structure and stability |
| Baking soda | 1 tsp | Creates lift and tender texture |
| Cinnamon | 2 tsp | Classic snickerdoodle spice |
| Salt | ½ tsp | Enhances flavors, balances sweetness |
| Nutmeg | Pinch | Complements pumpkin, adds warmth |
Tools
| Tool | Purpose |
|---|---|
| Medium saucepan | Browns butter evenly without burning |
| Large mixing bowl | Combines wet ingredients thoroughly |
| Whisk | Incorporates ingredients smoothly |
| Cookie scoop | Creates uniform cookie sizes |
| Baking sheets | Provides even heat distribution |
This recipe costs approximately $7-8 total, making each cookie under 35 cents. Most ingredients are pantry staples, with pumpkin puree being the only seasonal purchase that stores well.
How to Make Brown Butter Pumpkin Snickerdoodles Using This Pumpkin Snickerdoodle Recipe
| Step | Instructions |
|---|---|
| 1. Brown the Butter | Heat butter in medium saucepan over medium heat, stirring constantly until golden brown and fragrant (about 5 minutes). Let cool slightly. |
| 2. Mix Wet Ingredients | In large bowl, whisk together browned butter, granulated sugar, brown sugar, pumpkin puree, and vanilla extract until creamy. |
| 3. Combine Dry Ingredients | In separate bowl, mix flour, baking soda, cinnamon, salt, and nutmeg until evenly distributed. |
| 4. Form Dough | Gradually add dry ingredients to wet mixture until just combined. Avoid overmixing to prevent tough cookies. |
| 5. Chill Dough | Cover with plastic wrap and refrigerate for at least 30 minutes to firm up. |
| 6. Prepare for Baking | Preheat oven to 350°F (175°C). Mix granulated sugar and cinnamon in shallow dish for rolling. |
| 7. Shape and Roll | Scoop tablespoon-sized balls, roll in cinnamon-sugar mixture, place 2 inches apart on ungreased baking sheets. |
| 8. Bake | Bake 10-12 minutes until edges are lightly golden. Centers should look slightly underbaked for optimal chewiness. |
Chef's Helpful Tips
- Watch butter carefully while browning – it can go from perfect to burnt quickly, so stir constantly
- Don’t skip chilling the dough, as warm dough spreads too much and creates thin cookies
- Use a cookie scoop for uniform sizes that bake evenly and look professionally made
- Slightly underbake for chewy centers – cookies continue cooking on hot pan after removal
- Store dough balls in freezer for up to 3 months, baking directly from frozen with extra minute
Serving and Storage Tips for Brown Butter Pumpkin Snickerdoodles
Serving Tips
These cookies shine at autumn gatherings, from Halloween parties to Thanksgiving dessert tables. Serve them warm with apple cider or cold milk for the ultimate comfort food experience. They’re perfect for dessert spreads alongside other seasonal treats.
For special occasions, dust with powdered sugar or drizzle with cream cheese glaze. They pair beautifully with vanilla ice cream or complement coffee perfectly for afternoon treats.
Store cookies in airtight container at room temperature for up to one week. For longer storage, freeze baked cookies for up to three months. Layer between parchment paper to prevent sticking.
Mistakes to Avoid While Making This Pumpkin Snickerdoodle Recipe
The biggest mistake is burning the butter during browning. Keep heat at medium and stir constantly, watching for the golden color and nutty aroma. If butter turns black, start over.
Overmixing the dough develops too much gluten, creating tough cookies instead of tender ones. Mix just until ingredients combine, leaving some flour streaks visible.
Skipping the chilling step results in flat, spread-out cookies. The dough needs time to firm up for proper shape retention during baking.
Using fresh pumpkin instead of canned adds too much moisture and inconsistent flavor. Canned pumpkin puree provides the right consistency and concentrated taste. Check out more seasonal recipes like this ultimate chicken casserole for complete autumn menus.
You Must Know
- Brown butter solids add incredible flavor, so don’t strain them out – they’re the secret ingredient
- Pumpkin puree provides vitamin A, fiber, and potassium, making these cookies slightly more nutritious
- Dough can be made 2 days ahead and refrigerated, or frozen for up to 3 months
- Each cookie contains approximately 180 calories with beneficial nutrients from pumpkin
Suggestions for Your Perfect Pumpkin Snickerdoodle Recipe
Experiment with spice variations by adding cardamom, ginger, or allspice for unique flavor profiles. A pinch of cayenne creates sophisticated heat that complements the sweetness.
Try different coatings beyond cinnamon-sugar. Maple sugar, pumpkin pie spice, or even cocoa powder create interesting variations. For inspiration, explore Chef John’s version for additional techniques.
Make mini versions using a small cookie scoop for parties, or create sandwich cookies with cream cheese frosting filling. These adaptations work well for different serving occasions.
Consider dietary modifications like using coconut oil instead of butter for dairy-free versions, or almond flour for gluten-free options. Each variation requires slight adjustments to liquid ratios.
FAQs:
Yes, but you’ll miss the signature nutty flavor that makes these special. Regular melted butter works, but the taste won’t be as complex and rich.
Store in airtight container at room temperature for up to one week. They actually improve after day one as flavors meld together.
Absolutely! Shape dough balls, roll in cinnamon sugar, then freeze on baking sheets. Transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.
Use plain canned pumpkin puree, not pumpkin pie filling which contains added spices and sugar. Libby’s is reliable, but any 100% pumpkin works perfectly.
This usually happens when dough isn’t chilled long enough or oven temperature is too low. Chill dough at least 30 minutes and ensure oven reaches 350°F before baking.
Conclusion: Mastering This Pumpkin Snickerdoodle Recipe
This pumpkin snickerdoodle recipe transforms simple ingredients into extraordinary cookies that capture autumn’s essence. The brown butter technique elevates ordinary snickerdoodles into gourmet treats worthy of any celebration.
Perfect for family gatherings, bake sales, or quiet evenings at home, these cookies offer comfort and sophistication in every bite. The combination of seasonal flavors, affordable ingredients, and foolproof technique makes this recipe a keeper you’ll return to year after year.
Start browning that butter and embrace the magic of this incredible pumpkin snickerdoodle recipe. Your kitchen will smell amazing, and everyone will be asking for the secret behind these irresistible cookies.
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📖 Recipe Card
Pumpkin Snickerdoodle Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
A delicious and easy recipe for pumpkin snickerdoodle cookies featuring browned butter, warm spices, and the perfect chewy texture that you’ll love making at home.
Ingredients
- 1 cup unsalted butter
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- Pinch nutmeg
Instructions
- Brown the Butter: Heat butter in medium saucepan over medium heat, stirring constantly until golden brown and fragrant (about 5 minutes). Let cool slightly.
- Mix Wet Ingredients: In large bowl, whisk together browned butter, granulated sugar, brown sugar, pumpkin puree, and vanilla extract until creamy.
- Combine Dry Ingredients: In separate bowl, mix flour, baking soda, cinnamon, salt, and nutmeg until evenly distributed.
- Form Dough: Gradually add dry ingredients to wet mixture until just combined. Avoid overmixing to prevent tough cookies.
- Chill Dough: Cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare for Baking: Preheat oven to 350°F (175°C). Mix granulated sugar and cinnamon in shallow dish for rolling.
- Shape and Roll: Scoop tablespoon-sized balls, roll in cinnamon-sugar mixture, place 2 inches apart on ungreased baking sheets.
- Bake: Bake 10-12 minutes until edges are lightly golden. Centers should look slightly underbaked for optimal chewiness.
Notes
- Watch butter carefully while browning – it can go from perfect to burnt quickly, so stir constantly
- Don’t skip chilling the dough, as warm dough spreads too much and creates thin cookies
- Use a cookie scoop for uniform sizes that bake evenly and look professionally made
- Store dough balls in freezer for up to 3 months, baking directly from frozen with extra minute
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 calories
- Sugar: 16g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: pumpkin snickerdoodle recipe, pumpkin cookies, snickerdoodle, fall cookies, browned butter cookies, cinnamon sugar cookies
