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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. 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! 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! 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. 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. 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. 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! - 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. - 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. - 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. {{image_4}} 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. 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. 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. 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 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. 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. 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. 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. 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. 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!

Brown Butter Pumpkin Snickerdoodles

Indulge in the flavors of fall with these Brown Butter Pumpkin Snickerdoodles! This delicious recipe combines the rich nuttiness of browned butter with the warm spices of pumpkin, cinnamon, and nutmeg to create cookies that are irresistibly soft and chewy. Perfect for sharing or enjoying with your favorite beverage, these cookies are a must-try this season. Click through for step-by-step instructions and make your autumn treats unforgettable!
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Ingredients
  

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)

Instructions
 

Brown the Butter: In a medium skillet, melt the unsalted butter over medium heat. Stir it frequently until it begins to foam. Continue stirring until the butter takes on a deep golden brown color and emits a nutty aroma, which should take around 5 to 7 minutes. Remove the skillet from heat and allow the browned butter to cool slightly.

    Mix Wet Ingredients: In a large mixing bowl, combine the cooled browned butter, pumpkin puree, granulated sugar, packed brown sugar, eggs, and vanilla extract. Use a whisk to blend the ingredients together thoroughly until you achieve a smooth mixture.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Avoid overmixing; it’s perfectly fine if the dough has a few lumps.

          Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or preferably overnight, to deepen the flavors.

            Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cookie removal.

              Prepare Rolling Mixture: In a small bowl, combine the ½ cup of granulated sugar with 1 tablespoon of ground cinnamon, mixing until evenly blended. Set this aside for rolling the cookie dough.

                Shape the Cookies: Take tablespoon-sized portions of the chilled dough and roll them into smooth balls. Roll each ball generously in the cinnamon-sugar mixture, ensuring they are fully coated.

                  Bake: Arrange the coated cookie balls on the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges appear set and the tops are slightly crackled. Remember, the cookies will continue to firm up as they cool.

                    Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: Approximately 24 cookies

                        - Presentation Tips: For a beautifully festive display, arrange the cookies on a decorative platter, dusting a pinch of additional cinnamon sugar over the top for effect. Pair with warm apple cider to enhance the cozy, autumnal experience!