Chewy Brown Butter Pumpkin Snickerdoodles – The Ultimate Fall Cookie!

© Original recipe by The Daily Dishboard ©

Chewy Brown Butter Pumpkin Snickerdoodles – The Ultimate Fall Cookie! 🎃🍪✨

1. Introduction

Welcome to the world of Pumpkin Snickerdoodles, the perfect fall pumpkin cookies that fuse the warm, cozy flavors of autumn with the classic snickerdoodle sweetness. These brown butter cookies are irresistibly chewy, boasting a rich, nutty aroma from the browned butter, complemented by the subtle earthiness of pumpkin. Whether you’re celebrating Halloween, Thanksgiving, or simply craving a seasonal treat, this snickerdoodle dessert will become your go-to recipe. Let’s dive into how to make these delightful cookies that capture the essence of fall in every bite.

2. Ingredients for Pumpkin Snickerdoodles

• 1 cup unsalted butter, browned
• 1 ½ cups pumpkin puree (canned or homemade)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

3. Step-by-Step: Making the Best Pumpkin Snickerdoodles

Preparing the Brown Butter

Start by melting the butter in a saucepan over medium heat. Continue to cook, stirring frequently, until the butter turns a golden brown and releases a nutty aroma. Remove from heat and let it cool slightly. This browned butter adds depth and richness to your brown butter cookies.

Mixing the Wet Ingredients

In a large mixing bowl, combine the browned butter, pumpkin puree, granulated sugar, and brown sugar. Whisk until smooth. Add the egg and vanilla extract, mixing well to incorporate all ingredients thoroughly.

Combining the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. The dough will be soft and slightly sticky.

Shaping the Cookies

Preheat your oven to 350°F (175°C). In a small bowl, prepare cinnamon sugar mixture—combine ½ cup sugar with 1 teaspoon cinnamon. Scoop tablespoon-sized portions of dough, then roll them into balls and coat generously with the cinnamon sugar. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Baking the Pumpkin Snickerdoodles

Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers should look soft but set. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

4. Storage Tips for Pumpkin Snickerdoodles

Store these cookies in an airtight container at room temperature for up to 3 days for optimal freshness. For longer storage, place them in a freezer-safe bag and freeze for up to 2 months. To enjoy the chewy texture, you can reheat them slightly in a microwave or oven before serving.

5. Serving Suggestions and Pairings

Enjoy these fall pumpkin cookies on their own or serve with a glass of cold milk or spiced chai tea. For an extra indulgence, top with whipped cream or a drizzle of caramel sauce. Check out this creamy pasta dish to complement your cozy fall day.

6. How to Make These Pumpkin Snickerdoodles Even Better

Want to add a twist? Incorporate chopped walnuts or pecans into the dough for a crunchy texture. Or, swap out cinnamon sugar for pumpkin pie spice to enhance the seasonal flavor. Be sure to check our list of creamy slow cooker recipes for more cozy ideas.

7. FAQs about Pumpkin Snickerdoodles

Can I substitute pumpkin with sweet potato?

Yes, you can use sweet potato puree as a substitute, which will give a slightly sweeter and denser texture to your cookies.

Are these cookies freezer-friendly?

Absolutely! Store the baked cookies in an airtight container or freezer bag for up to 2 months.

How long do Pumpkin Snickerdoodles take to prepare?

The preparation time is approximately 15-20 minutes, with baking taking about 12-15 minutes. Total time including cooling is around 40 minutes.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour for a gluten-free version.

8. Kitchen tools that you might need for this recipe

To make these Fall Pumpkin Cookies perfectly, consider using quality kitchen tools. For example, a Compact 6-in-1 Digital Air Fryer helps in reheating cookies efficiently without drying them out. A reliable T-fal 14-Piece Nonstick Cookware Set ensures even baking surface and easy cleanup. For mixing ingredients effortlessly, a KitchenAid Artisan Stand Mixer or other stand mixer can help combine dough ingredients evenly. These tools not only streamline your baking process but also elevate your cooking experience.

9. Conclusion

Enjoy the warm, spicy aroma of these chewy Pumpkin Snickerdoodles, a fall pumpkin cookie that embraces seasonal flavors with every bite. Thanks to their delightful combination of brown butter richness, pumpkin goodness, and cinnamon sugar coating, they are sure to become a holiday favorite among friends and family. Whether you’re baking for a festive gathering or a cozy night in, these snickerdoodle desserts are a guaranteed hit. Happy baking and happy fall!

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