Brown Butter Pumpkin Snickerdoodles: Ultimate Fall Treat

Brown butter pumpkin snickerdoodles are the epitome of fall baking, combining warm spices, the nutty richness of brown butter, and the cozy charm of pumpkin. These cookies are perfect for every occasion—whether you’re hosting a holiday party or simply indulging in a sweet treat with a cup of coffee. In this article, we’ll guide you step-by-step to bake the ultimate brown butter pumpkin snickerdoodles, provide essential tips for success, and address frequently asked questions to ensure flawless results.

Why Brown Butter Pumpkin Snickerdoodles Stand Out

Brown butter transforms a simple cookie into a complex masterpiece. When paired with pumpkin puree, it creates a moist, chewy texture and an unforgettable flavor. The addition of a spiced sugar coating gives the cookies their signature crackly exterior.

Ingredients for Brown Butter Pumpkin Snickerdoodles recipe

For the Cookie Dough

• 1 cup (227g) unsalted butter (for browning)

• 1/3 cup (80g) pumpkin puree (drained)

• 3/4 cup (150g) granulated sugar

• 1/2 cup (100g) light brown sugar

• 1 large egg

• 1 tsp pure vanilla extract

• 2 1/2 cups (315g) all-purpose flour

• 1 tsp cream of tartar

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp pumpkin pie spice

• 1 tsp ground cinnamon

For the Spiced Sugar Coating

• 1/4 cup (50g) granulated sugar

• 1/2 tsp ground cinnamon

• 1/2 tsp pumpkin pie spice

Step-by-Step Instructions for Perfect Brown Butter Pumpkin Snickerdoodles

1. Prepare the Brown Butter

• Melt butter over medium heat, stirring continuously. Once it turns golden brown and smells nutty, remove from heat and let it cool to a semi-solid state (about 1 hour).

2. Drain the Pumpkin Puree

• Place the pumpkin puree on paper towels to remove excess moisture. This step ensures the cookies won’t turn out too cakey.

3. Mix the Wet Ingredients

• In a large bowl, cream the cooled brown butter with granulated sugar and brown sugar. Add the egg, vanilla extract, and drained pumpkin puree. Mix until smooth.

4. Combine the Dry Ingredients

• In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually add this mixture to the wet ingredients, stirring until a soft dough forms.

5. Chill the Dough

• Cover the dough and refrigerate for at least 4 hours (or overnight). This enhances the flavor and prevents spreading during baking.

6. Roll and Coat

• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Shape dough into 1.5-inch balls, roll in the spiced sugar coating, and place them 2 inches apart on the baking sheet.

7. Bake to Perfection

• Bake for 10–12 minutes, or until the edges are set, and the tops are slightly crackled. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Expert Tips for Brown Butter Pumpkin Snickerdoodles

1. Perfect the Brown Butter: Use a light-colored pan to monitor the color change, as butter can burn quickly.

2. Avoid Overmixing: Overmixing the dough can lead to dense cookies. Mix just until combined.

3. Uniform Cookie Sizes: Use a cookie scoop for consistent results and even baking.

4. Chill the Dough: Don’t skip the chilling step—it ensures chewy cookies with the perfect texture.

FAQs About Brown Butter Pumpkin Snickerdoodles

1. Can I use homemade pumpkin puree instead of canned?

Yes, but ensure it’s well-drained to avoid excess moisture, which can affect the cookie texture.

2. What happens if I skip the cream of tartar?

The cookies will lose their tangy flavor and iconic soft texture. It’s a must-have ingredient for snickerdoodles.

3. How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies or unbaked dough balls for up to 3 months.

4. Why didn’t my cookies spread?

If your cookies didn’t spread, the dough might have been too cold, or you may need to flatten the dough balls slightly before baking.

Serving Suggestions for Brown Butter Pumpkin Snickerdoodles

These cookies pair beautifully with:

• Hot apple cider

• Spiced chai tea

• Espresso or cappuccino

• A scoop of vanilla ice cream

For a festive twist, drizzle them with maple glaze or sandwich them with cream cheese frosting.

More delicious recipes

Snickerdoodle Cookie Bars

Cream Cheese Snickerdoodles

Snickerdoodle Cookie