Brown Butter Pumpkin Snickerdoodle Cookies That You Can’t Resist

Introduction

Are you ready to indulge in autumn? Brown Butter Pumpkin Snickerdoodle Cookies are a delightful way to celebrate the season. These cookies combine the warm flavors of brown butter and pumpkin, creating a treat that is both cozy and irresistible. If you love snickerdoodles, you’re in for a fantastic twist!

Ingredients

Before we dive into the baking adventure, let’s gather our ingredients. Here’s what you will need:

• 1 cup unsalted butter, browned
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 3 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• ¼ cup sugar for rolling
• 2 tbsp cinnamon for rolling

Timing

Time is essential when baking these cookies. Here’s a quick breakdown:

• Preparation Time: 20 minutes
• Cooking Time: 12-15 minutes
• Total Time: Approximately 35-40 minutes

Step-by-Step Instructions

Now, let’s get started on making these delicious cookies. Follow these steps closely for the best results!

Step 1: Brown the Butter

First, melt the butter in a medium saucepan over medium heat. Stir it constantly until it turns a golden brown color and smells nutty. This usually takes about 5-7 minutes. Then, let it cool slightly.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the browned butter and pumpkin puree. Next, add the granulated sugar and brown sugar. Mix until well combined. Then, add the eggs, one at a time, stirring until fully incorporated.

Step 3: Combine the Dry Ingredients

In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!

Step 4: Chill the Dough

For the best texture, chill the dough for at least 30 minutes in the refrigerator. This helps the flavors meld together and prevents the cookies from spreading too much while baking.

Step 5: Preheat the Oven

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.

Step 6: Roll and Bake

In a small bowl, mix together the sugar and cinnamon for rolling. Once the dough is chilled, scoop out tablespoon-sized portions. Roll each portion into a ball, then roll it in the cinnamon-sugar mixture. Place the dough balls on the prepared baking sheets, leaving space between them.

Step 7: Bake the Cookies

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden but the centers remain soft. They will continue to cook slightly after being removed from the oven.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Allow them to cool completely, or enjoy them warm right away!

Nutritional Information

It’s always good to know what you’re indulging in! Here’s an approximate nutritional breakdown per cookie (based on 24 cookies):

• Calories: 150
• Fat: 7g
• Carbohydrates: 22g
• Protein: 2g
• Sugar: 10g

Healthier Alternatives

Want to make these cookies a bit healthier? Here are some alternatives you can try:

• Substitute half of the all-purpose flour with whole wheat flour.
• Use coconut sugar instead of granulated sugar.
• Replace butter with coconut oil for a dairy-free option.
• Try using applesauce in place of some of the sugar for added moisture and sweetness.

Serving Suggestions

These cookies are perfect for various occasions. Here are some serving ideas:

• Serve with a warm cup of apple cider or pumpkin spice latte.
• Package them as gifts for friends and family during the holidays.
• Use them as a base for ice cream sandwiches.
• Pair with a scoop of vanilla ice cream for an indulgent dessert.

Common Mistakes to Avoid

Baking can be tricky, but avoiding these common mistakes will lead you to cookie perfection:

• Don’t skip the chilling step. It’s essential for the best texture.
• Be careful not to overbake the cookies; they should be soft in the center.
• Ensure your oven is properly preheated to avoid uneven baking.

Storage Tips

Want to keep your cookies fresh? Here’s how to store them:

• Store in an airtight container at room temperature for up to a week.
• For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag. They can last up to three months.
• When ready to enjoy, simply thaw at room temperature or warm in the microwave for a few seconds.

Conclusion

In conclusion, these Brown Butter Pumpkin Snickerdoodle Cookies are a delightful treat that you can’t resist. With their warm flavors and soft, chewy texture, they’re perfect for autumn gatherings or a cozy night in. Make a batch today, and indulge in the wonderful flavors of the season!

Print

FAQs

Can I use canned pumpkin puree?

Absolutely! Canned pumpkin puree works perfectly for this recipe.

What can I use instead of cream of tartar?

You can substitute cream of tartar with an equal amount of lemon juice or vinegar.

How can I make these cookies gluten-free?

Simply use a gluten-free all-purpose flour blend in place of regular flour.

Final Thoughts

Now that you have the ultimate recipe for Brown Butter Pumpkin Snickerdoodle Cookies, it’s time to bake! These cookies will surely become a favorite in your autumn baking repertoire. So grab your ingredients, preheat your oven, and let the deliciousness begin!