Description of this recipe:
These Brown Butter Pumpkin Snickerdoodle Cookies are a delightful autumn twist on the classic snickerdoodle. They combine the warm, nutty flavor of browned butter with the cozy spice of pumpkin pie, all rolled into a soft, chewy cookie with a delightful cinnamon-sugar coating. The browned butter adds a depth of flavor that elevates the familiar snickerdoodle, while the pumpkin puree lends a subtle sweetness and moistness, making these cookies incredibly addictive. They’re perfect for fall gatherings, holiday baking, or simply enjoying with a warm cup of coffee or tea on a chilly evening. Prepare to fall in love with this irresistible combination of textures and flavors!
Why you will love this recipe:
You’ll adore these Brown Butter Pumpkin Snickerdoodle Cookies for several reasons. First and foremost, the taste is simply divine. The browned butter imparts a rich, caramel-like note that complements the pumpkin spice perfectly. Secondly, the texture is spot-on – soft and chewy with slightly crisp edges, thanks to the cream of tartar. They’re also surprisingly easy to make, even with the browned butter step. The dough comes together quickly, and chilling ensures a perfectly shaped cookie that doesn’t spread too thin. The aroma that fills your kitchen as these bake is simply intoxicating. Beyond their deliciousness, these cookies are a crowd-pleaser, sure to be a hit with family, friends, and coworkers. They embody the spirit of autumn, offering a comforting and festive treat that’s perfect for sharing. Finally, they’re a fantastic way to use up any leftover pumpkin puree you might have from other fall baking adventures.
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1⁄2 cup granulated sugar
- 1 cup brown sugar, packed
- 1⁄2 cup pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
Cinnamon Sugar Coating:
- 1⁄4 cup granulated sugar
- 1 tablespoon ground cinnamon
Preparation:
Step 1: Begin by browning the butter. In a medium saucepan over medium heat, melt the butter, swirling occasionally to ensure even heating. Continue to cook until the butter begins to foam and transform into a beautiful golden-brown color. You’ll notice a distinct nutty aroma as the milk solids in the butter toast and caramelize. This crucial step takes about 5-7 minutes. Remove the pan from the heat immediately once browned to prevent burning, and let the browned butter cool to room temperature.
Step 2: In a large mixing bowl, combine the cooled browned butter, granulated sugar, and packed brown sugar. Use an electric mixer (either a stand mixer or a hand mixer) to cream the ingredients together until they are thoroughly combined and the mixture is light and fluffy. This process helps to incorporate air into the dough, resulting in a more tender cookie.
Step 3: Add the pumpkin puree, egg yolk, and vanilla extract to the creamed butter and sugar mixture. Mix until everything is smooth and well incorporated. The pumpkin puree will add moisture and a subtle pumpkin flavor to the cookies, while the egg yolk contributes to richness and binding. The vanilla extract enhances the overall sweetness and aroma.
Step 4: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisking the dry ingredients ensures that they are evenly distributed throughout the flour, preventing pockets of salt or spices in the final cookies.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix the dough, as this can develop the gluten in the flour and result in tough cookies. Stop mixing as soon as the flour is incorporated.
Step 6: Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough allows the butter to firm up, which prevents the cookies from spreading too thin during baking. It also gives the flavors time to meld and deepen.
Step 7: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheet and makes for easy cleanup.
Step 8: In a small bowl, combine the granulated sugar and ground cinnamon for the cinnamon-sugar coating. Stir to mix well.
Step 9: Scoop about 1.5 tablespoons of dough and roll it into balls. Then, roll each dough ball in the cinnamon-sugar mixture to coat it completely. The cinnamon-sugar coating adds a delightful sweetness, a hint of spice, and a slightly crisp texture to the outside of the cookies.
Step 10: Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Step 11: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers are set but still slightly soft. The centers might appear slightly underdone, but they will firm up as the cookies cool.
Step 12: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling the cookies on the baking sheet allows them to set and prevents them from breaking when you move them.
COOKING Rating:
Easy to Medium. The browned butter step requires a little attention, but the rest is straightforward.
Serving Suggestions:
These Brown Butter Pumpkin Snickerdoodle Cookies are delicious on their own, but they are also wonderful served with a cold glass of milk, a warm cup of coffee or tea, or a scoop of vanilla ice cream. They make a great addition to any dessert platter or cookie exchange.
Tips:
- Don’t skip the browning of the butter! It adds a depth of flavor that’s essential to the cookie’s unique taste.
- Chill the dough: Chilling prevents excessive spreading and allows the flavors to meld.
- Don’t overbake: Slightly underbaked cookies are softer and chewier.
- Use good quality spices: Fresh spices will give you the best flavor.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Prep Time:
20 minutes
Cook Time:
10-12 minutes
Total Time:
40 minutes (including chilling time)
Nutritional Information (per cookie, approximate):
- Calories: 200
- Protein: 2g
- Sodium: 100mg
Conclusion
These Brown Butter Pumpkin Snickerdoodle Cookies are a delicious and comforting treat that’s perfect for fall. The combination of browned butter, pumpkin spice, and cinnamon-sugar coating is irresistible. They are easy to make and sure to be a hit with everyone who tries them. So, gather your ingredients, preheat your oven, and get ready to enjoy the taste of autumn in every bite!
5 Questions and Answers About This Recipe:
Q1: Can I use salted butter instead of unsalted butter?
A: While it’s best to use unsalted butter to control the amount of salt in the recipe, you can substitute salted butter. However, reduce the amount of salt added to the dry ingredients by 1/4 teaspoon to compensate. Be mindful that the final flavor profile might be slightly different.
Q2: Can I make the dough ahead of time and bake the cookies later?
A: Absolutely! The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also freeze the dough for longer storage (up to 2 months). When ready to bake, thaw the dough in the refrigerator overnight and proceed with the recipe.
Q3: What if I don’t have cream of tartar? Can I still make these cookies?
A: Cream of tartar is what gives snickerdoodles their signature tangy flavor and chewy texture. If you don’t have it on hand, you can substitute it with 1 teaspoon of lemon juice or white vinegar mixed with the other wet ingredients. However, the flavor and texture may be slightly different.
Q4: My cookies spread too thin during baking. What did I do wrong?
A: There are several reasons why your cookies might have spread too thin. The most common reason is that the butter was too soft or melted when you made the dough. Make sure your butter is at room temperature but still slightly firm. Another reason could be that the oven temperature was too low. Use an oven thermometer to ensure that your oven is accurately calibrated. Lastly, not chilling the dough for a sufficient amount of time can also cause excessive spreading.
Q5: Can I add chocolate chips to these cookies?
A: While these cookies are perfect as they are, you can definitely add chocolate chips if you like! Semi-sweet or dark chocolate chips would complement the pumpkin spice flavors nicely. Add about 1 cup of chocolate chips to the dough along with the dry ingredients. You could also add chopped nuts like pecans or walnuts for extra texture and flavor.
