Name: Brown Butter Pumpkin Snickerdoodles
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Ingredients: 1/2 cup unsalted butter, browned; 1/3 cup pumpkin puree, dried (see recipe); 1/2 cup light brown sugar; 1/2 cup granulated sugar; 1 each egg yolk (*); 1 teaspoon vanilla extract; 1 1/4 cups all purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/3 cup granulated sugar; 1 tablespoon ground cinnamon; pinch of salt

Introduction to Brown Butter Pumpkin Snickerdoodles

Why Brown Butter Pumpkin Snickerdoodles are the Perfect Fall Treat

As the days grow shorter and the leaves turn vibrant shades of orange and gold, there's nothing quite like the warm embrace of freshly baked cookies to celebrate the season. Brown butter pumpkin snickerdoodles brilliantly combine the cozy flavors of fall with a delightful twist. The rich, nutty aroma of brown butter enhances the traditional cinnamon-sugar crust, while the pumpkin adds moisture and a subtle earthiness that makes each bite irresistible.

These cookies strike the perfect balance between chewy and soft, making them an ideal treat for any occasion—from cozy gatherings with friends to a quiet night in with a good book. Did you know that pumpkin is not just delicious but also packed with vitamins? Namely, it's a great source of vitamin A, which supports eye health. You can enjoy these snickerdoodles guilt-free!

Whether you're a baking novice or a pro, this recipe is simple yet rewarding. Embrace the spirit of the season by whipping up a batch, and don't be surprised if they disappear before you can even say "fall favorite." Ready to start baking? Let’s dive into how to make your very own brown butter pumpkin snickerdoodles!

Ingredients for Brown Butter Pumpkin Snickerdoodles

When it comes to baking, having the right ingredients makes all the difference—especially for these decadent brown butter pumpkin snickerdoodles. Here’s a breakdown of what you’ll need to create these delightful fall cookies:

Unsalted Butter: ½ cup, browned to enhance the nutty flavor.
Pumpkin Puree: ⅓ cup, ensure it’s dried for the best texture.
Sugars: Combine ½ cup light brown sugar and ½ cup granulated sugar for a harmonious sweetness.
Egg Yolk: Just one yolk is key for richness and binding.
Vanilla Extract: 1 teaspoon to add that warm, familiar taste.
All-Purpose Flour: 1 ¼ cups for the perfect structure.
Leavening Agents: ½ teaspoon baking soda and ½ teaspoon cream of tartar for a perfect rise.
Salt and Spices: ½ teaspoon of salt and a mix of cinnamon (½ teaspoon), nutmeg (⅛ teaspoon), and ginger (¼ teaspoon) for that cozy autumnal flavor.

For the finishing touch, don’t forget your cinnamon-sugar coating made from ⅓ cup granulated sugar, 1 tablespoon ground cinnamon, and a pinch of salt—this is what gives your snickerdoodles that signature sweetness and crunch!

Now you’re all set to whip up some irresistible brown butter pumpkin snickerdoodles! Happy baking! For more tips, check out Serious Eats for a deeper dive into the science of baking cookies.

Preparing Brown Butter Pumpkin Snickerdoodles

These brown butter pumpkin snickerdoodles are not just another cookie; they are an autumnal celebration encased in chewy, spiced delight. The entire preparation process is a joyous journey that begins with gathering your ingredients and ends with the delicious scent of cookies filling your kitchen. Here’s how to get it just right.

Gather Your Ingredients

Before diving into the magic of baking, make sure you have all your ingredients at hand to ensure a smooth process. Here's what you'll need:

½ cup unsalted butter, browned
⅓ cup pumpkin puree, dried
½ cup light brown sugar
½ cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon ground ginger

For the cinnamon sugar coating:

⅓ cup granulated sugar
1 Tablespoon ground cinnamon
pinch of salt

Brown the Butter

Now, this is the step that adds that nutty depth of flavor to our snickerdoodles. In a saucepan over medium heat, melt the unsalted butter, stirring constantly until it turns a golden color and gives off a delightful, toasted aroma. This usually takes around 5-7 minutes. Be careful not to burn it! Pour the browned butter into a mixing bowl and let it cool slightly before moving onto the next step.

Prepare the Pumpkin

For those unfamiliar, pumpkin puree from a can can sometimes retain excess moisture. Place your ⅓ cup pumpkin puree on a thick paper towel, wrap it up, and gently squeeze out the moisture. This step is crucial as it helps to ensure the cookies maintain their chewy texture without getting soggy.

Make the Dough

In your mixing bowl, combine the cooled browned butter, dried pumpkin puree, and sugars. Whisk until the mixture is smooth and creamy. Then, add the egg yolk and vanilla extract, mixing until well incorporated. Now, it's time to add the dry ingredients: flour, baking soda, cream of tartar, salt, and spices. Stir until a soft dough forms, being careful not to overmix.

Coat and Scoop the Dough

Once your dough is ready, prepare the cinnamon sugar coating by mixing the granulated sugar, ground cinnamon, and a pinch of salt in a small bowl. Use a cookie scoop (about 1 ounce) to portion out the dough, rolling each ball in the cinnamon sugar mixture until fully coated. Place them two inches apart on your prepared baking sheet.

Bake to Perfection

Preheat your oven to 350°F and bake your snickerdoodles for 10-12 minutes. You’ll know they’re done when the edges look set but the centers may still look a bit underbaked—this is key for that chewy texture! Once out of the oven, let them cool on the pan for a few minutes before transferring them to a wire rack.

Enjoy the warmth and spice of brown butter pumpkin snickerdoodles with a cup of your favorite seasonal beverage, and get ready to share—or not!

Variations on Brown Butter Pumpkin Snickerdoodles

Vegan Version

Craving those delicious brown butter pumpkin snickerdoodles but need a vegan option? No problem! Simply omit the egg yolk and replace it with an extra tablespoon of pumpkin puree. The moisture and flavor from the pumpkin will keep your cookies soft and delightful. Don’t forget to use a plant-based butter substitute for an equally rich and nutty taste!

Gluten-Free Option

If you're going gluten-free, switch out the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it includes xanthan gum, which helps with texture. Your brown butter pumpkin snickerdoodles will still come out chewy and flavorful, proving that dietary restrictions don’t mean sacrificing taste!

For more vegan baking adaptations, check out minimalistbaker.com for tips on ingredient substitutions.

Cooking Tips and Notes for Brown Butter Pumpkin Snickerdoodles

Creating the perfect brown butter pumpkin snickerdoodles is easy with a few handy tips!

Brown Your Butter Well: Make sure to cook your butter until it reaches a rich amber color and has a nutty aroma. This enhances the cookie's flavor beautifully.
Pumpkin Purée Pointers: It’s crucial to dry your pumpkin purée thoroughly to prevent a soggy cookie. Squeezing out excess moisture with paper towels does wonders!
Perfect Cookie Size: Using a 1-ounce cookie scoop ensures uniformity. This helps them bake evenly, giving you that delightful chewiness we all love.

Don’t forget to let them cool for a few minutes before diving in—they’ll continue to set up as they cool! Enjoy baking!

Serving Suggestions for Brown Butter Pumpkin Snickerdoodles

These brown butter pumpkin snickerdoodles are perfect for sharing, but they're just as delightful enjoyed solo with a steaming cup of your favorite chai tea or a cozy pumpkin spice latte. Consider hosting a fall-themed get-together where you can serve these cookies alongside:

Warm apple cider
A cheese platter featuring aged cheddar and spiced nuts
Roasted pumpkin seeds for some added crunch

For a creative twist, try sandwiching two snickerdoodles with cream cheese frosting or a scoop of vanilla ice cream for an indulgent dessert. Whatever you choose, these cookies invite warmth and festivity into any setting!

Time Breakdown for Brown Butter Pumpkin Snickerdoodles

Preparation Time

Get started on these delightful brown butter pumpkin snickerdoodles with just 15 minutes of prep. You'll be melting butter, drying out pumpkin, and mixing ingredients - a simple process that will fill your kitchen with cozy fall vibes.

Cooking Time

It only takes 11 minutes to bake these cookies to perfection! They’ll puff up beautifully in the oven, giving you just enough time to tidy up or sip on your favorite warm drink.

Total Time

In just 26 minutes, you’ll have fresh-baked snickerdoodles right from the oven. Perfect for an afternoon snack or a sweet treat to share with friends. Imagine the warm cookie aroma filling your home—now that’s comfort!

If you want more helpful tips or tricks on achieving cookie perfection, check out this guide on baking basics!

Nutritional Facts for Brown Butter Pumpkin Snickerdoodles

When indulging in those delicious brown butter pumpkin snickerdoodles, it's helpful to understand the nutritional aspects of these delightful treats.

Calories

Each cookie contains approximately 150 calories. While not overly indulgent, moderation is key, especially when you're sharing them with friends or enjoying with a warm cup of tea.

Sugar

These cookies have about 10 grams of sugar each, primarily from the brown and granulated sugars. For a touch of sweetness without going overboard, these snickerdoodles deliver just the right amount to satisfy your cravings.

Fat

With approximately 6 grams of fat per cookie, the rich flavor of the brown butter makes these cookies a savory yet sweet delight. The unsalted butter contributes to the delectable texture while still being a treat you won't feel guilty about enjoying.

These nuggets of bliss are perfect for cozy fall gatherings or simply to brighten your day. Happy baking!

FAQs about Brown Butter Pumpkin Snickerdoodles

Can I use fresh pumpkin instead of puree?

Absolutely! If you're keen on using fresh pumpkin for your brown butter pumpkin snickerdoodles, start by cooking and pureeing the pumpkin. Just remember, fresh pumpkin tends to have more moisture than canned puree, so make sure to squeeze out excess water using a paper towel. This step ensures your cookies achieve that perfect chewy texture.

How do I store leftover cookies?

To keep your delightful brown butter pumpkin snickerdoodles fresh, store them in an airtight container at room temperature for up to a week. If you want to prolong their shelf life, consider freezing them. Just make sure to layer them with parchment paper and seal them well. They’ll taste just as good when thawed!

What makes these cookies chewy?

The secret to the chewy texture of these cookies lies in a few key ingredients. The combination of brown sugar and the egg yolk creates moisture, while the correct baking time ensures they remain soft and slightly underbaked in the middle. Also, don’t skip browning the butter; it adds a rich depth of flavor to your cookies!

For more tips on baking, check King Arthur Baking for expert advice!

Conclusion on Brown Butter Pumpkin Snickerdoodles

In conclusion, these brown butter pumpkin snickerdoodles are not just cookies; they’re a warm embrace of fall flavors. Perfect for gatherings or a cozy night in, these delectable treats will leave your taste buds craving more. Try them today, and elevate your baking game to new heights!