Irresistible Brown Butter Pumpkin Snickerdoodle Cookies

There’s something magical about the aroma of freshly baked cookies wafting through the house, especially when it involves brown butter pumpkin snickerdoodle cookies. Imagine a world where the warmth of autumn fills your kitchen, where every bite is a cozy hug—yes, that’s what you get with these delicious treats. cozy pumpkin swirl muffins The buttery richness combined with the warm spices and the delightful crunch makes them irresistible.

These cookies are not just desserts; they’re an experience. Picture yourself making these for a gathering or just indulging after a long day. They evoke memories of family gatherings, laughter, and perhaps a few flour fights in the kitchen. apple pie oatmeal cookies So, grab your apron and let’s dive into this delightful recipe that promises to elevate your cookie game to new heights! iced oatmeal cookies.

I remember one Thanksgiving when I brought these cookies to my family’s holiday feast. Everyone raved about them, and I may or may not have taken full credit for my baking prowess!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Unsalted Butter: Use high-quality butter; browning it adds a depth of flavor that’s simply heavenly.
• Pumpkin Puree: Canned or homemade works well; just ensure it’s pure pumpkin without any added sugar or spices.
• Granulated Sugar: This sweetener provides the necessary sweetness for our cookies; feel free to use coconut sugar for a healthier twist.
• Brown Sugar: Light or dark brown sugar will add moisture and richness that’s essential for the perfect texture.
• All-Purpose Flour: Use standard all-purpose flour to achieve that tender yet chewy cookie texture.
• Eggs: Fresh eggs bind everything together beautifully; they also contribute to the overall moistness of the cookies.
• Baking Soda: Essential for leavening, ensuring your cookies rise perfectly without being cakey.
• Cinnamon and Nutmeg: These spices provide warmth and depth; they are crucial in delivering that cozy fall flavor profile. For more inspiration, check out this Delicious Cinnamon Pear Walnut Crumble recipe.
• Salt: A pinch enhances every flavor in your cookies—don’t skip it!
• Sugar Coating Mixture (Cinnamon & Sugar): Mix granulated sugar with cinnamon for rolling your cookies before baking; it adds a lovely crunch!

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

Let’s Make it Together

Browning the Butter: Start by melting unsalted butter in a skillet over medium heat until it turns golden brown and has a nutty aroma. Stir occasionally to prevent burning and achieve even browning.

Mixing Wet Ingredients: In a large bowl, combine browned butter with granulated sugar and brown sugar. Beat until creamy, then add pumpkin puree and eggs, mixing until smooth.

Sifting Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of dry ingredients throughout the dough.

Combining Mixtures: Gradually fold the dry mixture into the wet ingredients until just combined. Avoid overmixing to keep your cookies tender.

Chilling the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps develop flavors and prevents spreading during baking.

Rolling in Cinnamon Sugar: Preheat your oven to 350°F (175°C). Roll chilled dough into balls and coat each ball generously in cinnamon-sugar mixture before placing them on lined baking sheets.

Baking Time!: Bake for 10-12 minutes until edges are golden but centers remain soft. Allow cooling on baking sheets briefly before transferring to wire racks.

Now you’ve created mouthwatering brown butter pumpkin snickerdoodle cookies! Enjoy them warm with a cup of coffee or share them with friends—just be prepared for everyone asking for seconds! pumpkin overnight oats.

Perfecting the Cooking Process

Start by browning the butter first; then mix in the pumpkin and sugars for a rich flavor.

Add Your Touch

Feel free to add chocolate chips or nuts for extra texture and flavor variations in your cookies.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to five days. Reheat briefly in the microwave.

Baking these cookies always reminds me of cozy autumn evenings spent with family, sharing stories over warm treats.

FAQ

Can I use regular butter instead of brown butter?

Using regular butter won’t give the same nutty flavor but will still work fine.

How do I know when the cookies are done baking?

The edges should be set, while the centers look slightly underbaked for optimal chewiness.

Can I freeze these Brown Butter Pumpkin Snickerdoodle Cookies?

For more inspiration, check out this Irresistible Snickerdoodle Truffles recipe.

Yes, you can freeze them in an airtight container for up to three months without losing quality.

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Brown Butter Pumpkin Snickerdoodle Cookies

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• Author: mydishtoday
• Total Time: 32 minutes
• Yield: About 24 cookies 1x

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Description

Indulge in the warm, cozy flavors of autumn with these delightful brown butter pumpkin snickerdoodle cookies. Each bite offers a perfect balance of rich, buttery goodness and warm spices, making them an irresistible treat for any occasion. Whether enjoyed with family or shared at festive gatherings, these cookies embody the essence of fall. Get ready to elevate your baking game with this easy-to-follow recipe!

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Ingredients

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• 1 cup unsalted butter (browned)
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 2 large eggs
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup granulated sugar mixed with 1 tsp cinnamon (for coating)

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Instructions

1. 1. Brown the Butter: Melt unsalted butter in a skillet over medium heat until golden brown and nutty.
2. 2. Mix Wet Ingredients: In a bowl, beat browned butter with granulated and brown sugars until creamy. Add pumpkin puree and eggs; mix until smooth.
3. 3. Sift Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
4. 4. Combine Mixtures: Gradually fold dry ingredients into the wet mixture until just combined.
5. 5. Chill Dough: Cover dough with plastic wrap and refrigerate for at least 30 minutes.
6. 6. Preheat Oven: Heat oven to 350°F (175°C).
7. 7. Roll & Coat: Roll chilled dough into balls and coat in the cinnamon-sugar mixture.
8. 8. Bake: Place on lined baking sheets and bake for 10-12 minutes until edges are golden.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Fall, American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 9g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 25mg