Brown Butter Pumpkin Snickerdoodle Cookies for Fall Baking Recipe

Introduction

These Brown Butter Pumpkin Snickerdoodle Cookies perfectly capture the cozy flavors of fall. Soft and chewy with warm spices and a hint of pumpkin, they’re an irresistible seasonal treat to enjoy with a cup of tea or coffee.

Ingredients

• 1 cup unsalted butter (browned)
• ¾ cup light brown sugar
• ½ cup granulated sugar
• ⅓ cup pumpkin purée (not pumpkin pie filling)
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon allspice
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 ⅓ cups all-purpose flour
• ¼ cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)

Instructions

1. Step 1: Brown the butter by melting it in a saucepan over medium heat. Let it foam and cook until it turns golden brown and smells nutty. Remove from heat and cool for 10–15 minutes.
2. Step 2: In a large bowl, beat the browned butter with brown sugar and granulated sugar until smooth. Stir in pumpkin purée, egg yolk, and vanilla extract until well combined.
3. Step 3: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing. Cover the dough and chill for at least 30 minutes.
5. Step 5: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
6. Step 6: Mix the ¼ cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Roll dough into balls and coat each in the cinnamon sugar mixture.
7. Step 7: Place the coated dough balls on the prepared baking sheets about 2 inches apart.
8. Step 8: Bake for 10–12 minutes, until the edges are set but the centers remain soft.
9. Step 9: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use fresh pumpkin purée rather than canned pumpkin pie filling for a better texture and flavor.
• Chilling the dough helps control spreading and enhances flavors.
• Add a pinch of cloves for an extra warm spice note.
• For a richer flavor, substitute the vanilla extract with maple extract.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed bag for up to 3 months. To refresh, warm gently in the oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use plain pumpkin purée because pie filling contains added spices and sugars that can affect the cookie’s texture and flavor.

Why do I need to chill the dough?

Chilling the dough firms it up, which helps prevent excessive spreading during baking. It also allows the flavors to meld, resulting in a tastier cookie.

Brown Butter Pumpkin Snickerdoodle Cookies for Fall Baking Recipe

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Delight in the cozy flavors of fall with these Brown Butter Pumpkin Snickerdoodle Cookies. Featuring rich browned butter, warm pumpkin puree, and a blend of classic autumn spices, these cookies offer a soft, chewy texture with a cinnamon-sugar coating that perfectly complements the seasonal flavors.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brown Butter and Wet Ingredients

• 1 cup unsalted butter (browned)
• ¾ cup light brown sugar
• ½ cup granulated sugar
• ⅓ cup pumpkin purée (not pumpkin pie filling)
• 1 large egg yolk
• 2 teaspoons vanilla extract

Dry Ingredients

• 2 ⅓ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon allspice

Coating

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Brown the butter: In a saucepan over medium heat, melt the butter until it begins to foam and takes on a golden brown color with a nutty aroma. Remove from heat and let it cool for 10 to 15 minutes.
2. Mix wet ingredients: In a large bowl, beat the cooled browned butter with the light brown sugar and granulated sugar until smooth and creamy. Add the pumpkin purée, egg yolk, and vanilla extract, and mix until fully combined.
3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice until evenly mixed.
4. Make the dough: Slowly add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough. Cover the dough and chill it in the refrigerator for at least 30 minutes to firm up.
5. Prepare coating: In a small bowl, combine the granulated sugar and ground cinnamon to create the classic snickerdoodle coating.
6. Form and coat the cookies: Preheat the oven to 350°F (175°C). Roll chilled dough into balls and then roll each ball in the cinnamon-sugar mixture to coat thoroughly.
7. Bake: Line baking sheets with parchment paper and place the coated cookie dough balls about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
8. Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy the warm flavors of fall.

Notes

• For best results, do not overmix the dough to keep cookies tender and soft.
• Chilling the dough helps prevent spreading and intensifies the flavors.
• The pumpkin purée should be plain and not pumpkin pie filling for correct texture and flavor.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.

Keywords: pumpkin snickerdoodle cookies, brown butter cookies, fall baking recipe, autumn cookies, pumpkin spice cookies, soft cinnamon cookies