If you love cookies, you must try these Brown Butter Pumpkin Snickerdoodles! With a warm, nutty flavor and a blend of sweet pumpkin and spices, they’ll become your new favorite treat. In this guide, I’ll walk you through each step, share key tips, and highlight some fun variations to make them your own. Let’s get baking and create a delicious batch that everyone will adore!
Ingredients
Main Ingredients for Brown Butter Pumpkin Snickerdoodles
To make these delightful cookies, you will need:
– 1 cup unsalted butter (for browning)
– 1 cup pumpkin puree (canned or freshly made)
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon salt
– ½ cup granulated sugar (for rolling)
– 1 tablespoon ground cinnamon (for rolling)
These ingredients work together to create a rich and flavorful cookie. The brown butter adds depth, while the pumpkin gives it a soft texture.
Optional Ingredients for Variations
You can switch things up with a few extra ingredients. Consider adding:
– ½ cup chopped nuts (like pecans or walnuts)
– ½ cup chocolate chips
– 1 teaspoon pumpkin spice for extra flavor
These options can bring new tastes and textures to your snickerdoodles. Feel free to mix and match!
Equipment Needed
Gather your tools to make the process smooth:
– Medium skillet for browning butter
– Large mixing bowl
– Whisk for mixing
– Measuring cups and spoons
– Baking sheet lined with parchment paper
– Plastic wrap for chilling dough
– Wire rack for cooling cookies
Having the right equipment helps you create perfect cookies every time. Enjoy the baking process!
Step-by-Step Instructions
How to Brown the Butter
To brown the butter, start by melting 1 cup of unsalted butter in a medium skillet over medium heat. Stir it often. After a few minutes, the butter will start to foam. Keep stirring until it turns a deep golden brown and smells nutty. This should take about 5 to 7 minutes. Once you reach this stage, remove the skillet from heat and let the butter cool slightly.
Preparing the Cookie Dough
In a large mixing bowl, mix the cooled browned butter with 1 cup of pumpkin puree, 1 cup of granulated sugar, 1 cup of packed brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Use a whisk to combine everything well until you have a smooth mixture. This is the base for your cookies.
Next, in a separate bowl, combine 3.5 cups of all-purpose flour, 1 teaspoon of baking soda, 0.5 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground nutmeg, and 0.5 teaspoon of salt. Whisk these dry ingredients together until they are mixed well.
Gradually add the dry mix to the wet ingredients, stirring gently. It’s okay if there are a few lumps in the dough. This means your cookies will be soft and chewy.
Chilling the Dough and Prepping the Oven
Once your dough is mixed, cover the bowl with plastic wrap. Chill it in the fridge for at least 1 hour, or overnight if you can wait. Chilling helps deepen the flavors and makes the dough easier to work with.
While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal when they are done baking.
Rolling and Baking the Cookies
After chilling, take the dough out of the fridge. In a small bowl, mix 0.5 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will be your rolling mixture.
Take tablespoon-sized pieces of dough and roll them into smooth balls. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the cookie balls on the prepared baking sheet, leaving about 2 inches between each ball.
Bake the cookies in the preheated oven for 10 to 12 minutes. The edges should look set, and the tops will be slightly crackled. Remember, the cookies will firm up a bit as they cool.
Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delightful Brown Butter Pumpkin Snickerdoodles!
Tips & Tricks
Key Tips for Perfect Snickerdoodles
– Brown Your Butter Well: This step adds a rich flavor. Stir until the butter is deep brown and nutty.
– Chill the Dough: Letting the dough rest in the fridge helps the flavors blend. Aim for at least one hour.
– Don’t Overmix: Mixing too much can make cookies tough. Stir until just combined for soft cookies.
– Use Fresh Spices: Fresh ground spices give the best flavor. Always check the date on your spices.
– Uniform Cookie Size: Use a tablespoon for even cookie sizes. This ensures they bake evenly.
Common Mistakes to Avoid
– Skipping the Chilling Step: This step is key to a chewy texture. Don’t rush it!
– Not Measuring Flour Correctly: Spoon flour into the cup and level it off. Too much flour makes dry cookies.
– Using Cold Ingredients: Let eggs and pumpkin puree come to room temperature. This helps mix better.
– Not Preheating the Oven: Always preheat your oven first. This helps cookies bake evenly from the start.
– Overbaking: Cookies should look soft when you take them out. They will firm up as they cool.
Serving Suggestions
– Pair with Warm Drinks: Serve these cookies with hot apple cider or coffee. The flavors match perfectly.
– Festive Platter: Arrange cookies on a nice plate. Dust with extra cinnamon sugar for a special touch.
– Add Ice Cream: Sandwich two cookies with vanilla ice cream for a tasty treat. This adds a fun twist!
– Gift Them: Pack cookies in a cute box for friends. Everyone loves homemade treats!
– Store in a Jar: Keep your cookies in a clear jar. This keeps them fresh and looks great on your counter.
Variations
Gluten-Free Brown Butter Pumpkin Snickerdoodles
You can make these cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for one that includes xanthan gum for the best texture. This change keeps the cookies soft and chewy, just like the original.
Vegan Friendly Option
To make vegan Brown Butter Pumpkin Snickerdoodles, swap the butter for vegan butter. Replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. This will give you a moist cookie without using eggs.
Different Flavor Add-ins
You can add fun flavors to your cookies. Try mixing in chocolate chips or chopped nuts for crunch. Add dried cranberries or raisins for sweetness. For a spice kick, add a pinch of ground ginger or cloves. These little changes can make each batch unique and exciting.
Storage Info
Best Practices for Storing Cookies
To keep your Brown Butter Pumpkin Snickerdoodles fresh, store them in an airtight container. This helps keep moisture in, so they remain soft. Place parchment paper between layers of cookies to prevent sticking. Store them at room temperature for up to a week. If you want them to last longer, consider freezing them.
Freezing Instructions
Freezing these cookies is easy! First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, transfer the cookies to a freezer-safe bag or container. They will stay fresh for up to three months. Label the bag with the date, so you remember when you made them.
How to Revive Stale Cookies
If your cookies become stale, don’t worry! You can easily bring them back to life. Place a slice of bread in the container with the cookies. The bread adds moisture and helps soften the cookies. Leave it in for a few hours or overnight. Alternatively, warm the cookies in the oven at 300°F (150°C) for a few minutes. This will help restore their soft texture.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and mash it well. Fresh pumpkin gives a richer flavor. You may need to drain excess moisture to keep the dough from being too wet. This helps the cookies hold their shape while baking.
How can I make these cookies less sweet?
To reduce the sweetness, cut back on the granulated and brown sugar. You can try using ¾ cup of each instead of a full cup. Adding a pinch of salt can also balance the flavors. If you prefer a more earthy taste, consider adding spices like ginger or cardamom.
What is the best way to prevent spreading during baking?
To stop cookies from spreading, chill the dough for at least an hour. This firms up the butter and helps the cookies hold their shape. Make sure to space them well on the baking sheet. If your kitchen is warm, consider chilling the dough again before baking.
How long do these cookies stay fresh?
These cookies stay fresh for about a week when stored in an airtight container. You can keep them at room temperature. For longer storage, freeze them. They stay good for up to three months in the freezer. Just thaw them at room temperature before enjoying.
You’ve learned how to make delicious brown butter pumpkin snickerdoodles. I covered key ingredients, equipment, and step-by-step instructions. Tips helped ensure perfect cookies while avoiding common mistakes. I also shared variations and storage tips to keep them fresh.
These cookies bring comfort and joy. Try them for any occasion, and enjoy!
