Name: Chewy Brown Butter Pumpkin Snickerdoodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 cup pumpkin puree; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon cloves; 1 1/2 cups sugar; 1 large egg; 1 teaspoon vanilla extract; For coating: 1/4 cup sugar + 1 tablespoon cinnamon

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Chewy Brown Butter Pumpkin Snickerdoodles 🎃🍪✨

1. Introduction

If you’re craving warm, fall-inspired cookies that combine the irresistible aroma of brown butter with the comforting essence of pumpkin, then these Pumpkin Snickerdoodles are your perfect match. This recipe blends the classic snickerdoodle flavor with a seasonal twist, making it a delightful addition to any fall festivities or cozy weekend baking. The secret to their irresistible chewiness lies in the use of brown butter, which adds a rich, nutty flavor, perfectly complemented by the subtle sweetness of pumpkin puree.

2. Ingredients for Chewy Brown Butter Pumpkin Snickerdoodles

1 cup unsalted butter
1 cup pumpkin puree (canned or homemade)
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
For cinnamon sugar coating:
¼ cup granulated sugar

3. Step-by-Step Instructions to Make Pumpkin Snickerdoodles

Prepare the Brown Butter

Start by melting the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown color and develops a nutty aroma. Remove from heat and let it cool slightly before using.

Mix the Wet Ingredients

In a large mixing bowl, whisk together the browned butter, pumpkin puree, sugar, eggs, and vanilla extract until smooth and well combined.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry mixture into the wet ingredients, stirring gently until a soft dough forms.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps improve the texture and makes the cookies easier to handle.

Make Cinnamon Sugar Coating

In a small bowl, mix together the sugar and ground cinnamon. Set aside for coating the cookies.

Shape and Coat the Cookies

Preheat your oven to 350°F (175°C). Remove the dough from the fridge and scoop approximately one tablespoon of dough for each cookie. Roll into balls, then roll each ball in the cinnamon sugar mixture to coat generously.

Bake the Cookies

Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten each slightly with your hand or the bottom of a glass. Bake for 10-12 minutes until the edges are slightly golden.

Cooling and Serving

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy these chewy, fall-inspired cookies warm or/store them in an airtight container for later.

4. Storage Tips for Pumpkin Snickerdoodles

To keep your Pumpkin Snickerdoodles fresh and chewy, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months. To enjoy them later, thaw at room temperature or warm in the oven for a few minutes.

5. Serving Suggestions for Fall Cookies

These fall cookies are perfect on their own, but for an extra special touch, serve them with a cup of spiced latte or pumpkin spice tea. You can also pair them with a scoop of vanilla ice cream for a delightful dessert. For an added seasonal twist, drizzle with caramel or chocolate sauce.

6. FAQs about Pumpkin Snickerdoodles

Can I substitute the pumpkin puree with sweet potato?

Yes, sweet potato puree can be used as a substitute, adding a similar moisture and sweetness to the cookies. Keep in mind that it will alter the flavor slightly.

Are these cookies suitable for gluten-free diets?

To make gluten-free pumpkin snickerdoodles, substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your baking soda and cream of tartar are gluten-free as well.

How long does it take to prepare these fall cookies?

The total preparation and baking time is approximately 50 minutes, including chilling. Most of this time is passive, so you can use it to prep other fall treats!

Can I freeze the cookie dough ahead of time?

Absolutely! Prepare and shape the cookie dough, then freeze the dough balls in a single layer. When ready to bake, just thaw slightly and bake as instructed.

7. Kitchen tools that you might need for this recipe

Compact 6-in-1 Digital Air Fryer: This versatile appliance makes baking and roasting cookies a breeze, providing even heat for perfect chewy results.
T-fal 14-Piece Hard Anodized Nonstick Cookware Set: Ideal for preparing the brown butter with ease, thanks to the durable nonstick finish.
Cuisinart 2-Quart Stainless Steel Ice Cream Maker with LCD Timer: Perfect for making seasonal pumpkin ice cream to serve alongside your cookies.

8. Conclusion

These Chewy Brown Butter Pumpkin Snickerdoodles offer an irresistible blend of fall flavors, chewy texture, and heartwarming aromas. Whether for holiday gatherings, cozy weekend baking, or a simple treat, they are sure to become a seasonal favorite. Baking these cookies is not only a delightful experience but also a wonderful way to celebrate the flavors of autumn. So preheat your oven, gather your ingredients, and enjoy baking these delicious fall cookies!