These Brown Butter Pumpkin Snickerdoodle Cookies are soft, warm, and full of cozy fall flavors! The brown butter adds a nutty taste that makes them extra special.
Who can resist a cookie that smells like autumn? I love how easy they are to whip up, and they’re perfect for sharing—just don’t be surprised if they disappear quickly!
These cookies are a hit at any gathering. I like to enjoy them with a cup of hot cocoa. Trust me, they’ll make your kitchen smell amazing while baking!
Ingredients & Substitutions
Unsalted Butter: Browning the butter adds a rich, nutty flavor. If you’re short on butter, coconut oil can work as a substitute for a dairy-free option.
Pumpkin Purée: Make sure to use pure pumpkin purée, not pie filling, for the best flavor. If you don’t have pumpkin, try using applesauce for a different but tasty twist!
All-Purpose Flour: While I use all-purpose flour, gluten-free flour blends work well if you’re avoiding gluten. Just make sure it has a binding agent like xanthan gum.
Cream of Tartar: This helps make the cookies soft and chewy. If you don’t have it, you can replace it with an equal amount of baking powder, but keep in mind it will slightly change the texture.
Spices: Cinnamon, nutmeg, and ginger really bring in the fall flavors. You could also use pumpkin pie spice if you have it on hand for a quicker option!
How Do I Brown Butter Properly?
Brown butter is key for enhancing the cookies’ flavor. Here’s how to do it right:
- In a medium saucepan, melt the butter over medium heat while stirring constantly.
- Watch closely for it to start foaming. This shows it’s heating up!
- Keep cooking until the butter turns golden brown with a nutty aroma (about 4-5 minutes). Don’t walk away—it can burn quickly!
- Remove from heat and let it cool slightly before mixing in the sugars.
This step makes your cookies taste incredible, so take the extra time to get it right!
How to Make Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon 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
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- For rolling:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delightful cookie recipe requires about 15 minutes of prep time, plus 1 hour for chilling the dough, and 10-12 minutes for baking. Overall, you will have these delicious cookies ready in about 1.5 hours!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the unsalted butter, stirring frequently. Keep cooking until it foams and turns golden brown, giving off a nutty aroma—this should take about 4-5 minutes. Once browned, remove from heat and let it cool in a large bowl for about 10 minutes.
2. Mix Wet Ingredients:
Add the granulated sugar and brown sugar to the cooled browned butter. Whisk together until fully combined. Then, whisk in the pumpkin purée, egg, and vanilla extract until the mixture is smooth and blended well.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Make sure everything is well mixed!
4. Form the Dough:
Gradually fold the dry ingredients into the wet ingredients in the large bowl. Mix gently until everything is just combined—be careful not to overmix!
5. Prepare Cinnamon Sugar:
In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for rolling the cookies later. Set aside.
6. Chill the Dough:
Cover the dough with plastic wrap or a lid and place it in the refrigerator to chill for at least 1 hour. This helps the dough to firm up and makes it easier to scoop.
7. Preheat Oven:
While the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
8. Shape Cookies:
Once chilled, use a tablespoon or a cookie scoop to form balls of dough. Roll each ball in the prepared cinnamon sugar until it is thoroughly coated.
9. Bake:
Place the coated dough balls on the lined baking sheets, leaving about 2 inches of space in between each one. Bake in the preheated oven for 10-12 minutes. The edges should be set and lightly browned, while the centers may look slightly soft.
10. Cool:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
11. Serve:
Enjoy your delicious Brown Butter Pumpkin Snickerdoodle Cookies with a warm drink, and savor the cozy autumn flavors! These cookies are sure to be a hit!
FAQ for Brown Butter Pumpkin Snickerdoodle Cookies
Can I Use Canned Pumpkin Puree?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just make sure to choose pure pumpkin puree and avoid pumpkin pie filling, which contains added sugars and spices.
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare the dough and chill it as directed, then cover it tightly and refrigerate for up to 3 days. When you’re ready to bake, simply scoop and roll in cinnamon sugar before baking!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to place parchment paper between layers to prevent sticking!
Can I Substitute the Brown Butter?
If you’re looking for a quicker option, you can use regular melted butter instead of browning it. However, browning the butter adds a delicious nutty flavor that really enhances these cookies!