Brown Butter Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, infused with rich brown butter and seasonal pumpkin flavors. These cookies are soft and chewy with a crispy cinnamon-sugar coating, making them a perfect indulgence for cozy fall days. The combination of spiced snickerdoodle flavors with the subtle sweetness of pumpkin creates a comforting and irresistible treat that evokes the essence of autumn.

These cookies are an ideal fall dessert, thanks to their warm flavors, seasonal ingredients, and festive aroma. Whether for Halloween, Thanksgiving, or simply a crisp autumn afternoon, they’re sure to become a favorite. The addition of brown butter adds a rich depth of flavor, while pumpkin keeps the cookies moist and tender, offering a unique twist on the traditional snickerdoodle.

What Makes Brown Butter Special in Baking?

Brown butter, or “beurre noisette,” is butter that’s been melted and cooked until the milk solids turn golden brown, imparting a nutty, caramel-like flavor. It adds a depth and richness to baked goods that regular butter can’t achieve. In this recipe, brown butter elevates the flavor of the cookies, complementing the warmth of cinnamon and nutmeg. Its toasty, nutty notes contrast perfectly with the earthy sweetness of pumpkin, enhancing the overall flavor profile.

The Role of Pumpkin in These Cookies

Pumpkin brings moisture and a subtle sweetness to these cookies, making them soft and tender while reducing the need for excess fats. The earthy flavors of pumpkin pair seamlessly with spices like cinnamon, nutmeg, and clove, creating a well-rounded, flavorful cookie. Additionally, pumpkin puree provides a natural sweetness and golden hue, giving the cookies their rich autumnal color and appeal.

Recipe Breakdown and Key Ingredients

Essential Ingredients for Brown Butter Pumpkin Snickerdoodles

Brown Butter: The foundation of flavor in these cookies, brown butter imparts a nutty richness that elevates the overall taste.

Pumpkin Puree: Adds moisture, a touch of sweetness, and the distinct pumpkin flavor that makes these cookies perfect for fall.
Spices: A mix of cinnamon, nutmeg, and cloves brings warmth and a traditional snickerdoodle spice profile.
Sugars: A blend of white sugar and brown sugar creates the perfect balance of sweetness and chewiness. Brown sugar also adds a subtle caramel flavor.

Cream of Tartar: An essential ingredient in snickerdoodles, it adds tang and helps create the chewy texture that snickerdoodles are known for.

Each ingredient plays a crucial role in the balance of flavors and textures. The pumpkin ensures the cookies stay soft, while the brown butter adds a depth that pairs well with the warmth of the spices and sweetness of the sugars.

Step-by-Step Recipe Guide

Browning the Butter:
- Begin by melting the butter over medium heat in a saucepan. Stir constantly as the butter melts and then foams. Continue cooking until the butter turns golden brown and has a nutty aroma. Remove from heat and allow it to cool slightly.
Preparing the Pumpkin and Spice Mixture:
- In a separate bowl, mix pumpkin puree, sugar, and spices together until smooth. This mixture forms the base of the cookie dough, where the spices will infuse the pumpkin with warm, comforting flavors.

Mixing the Dough:
- Combine the dry ingredients in a bowl (flour, baking soda, cream of tartar, and salt). Slowly fold in the brown butter and the pumpkin mixture. Be careful not to over-mix, as this can lead to dense cookies.
Rolling the Dough in Cinnamon Sugar:
- Roll small dough balls in a cinnamon-sugar mixture to create the traditional snickerdoodle crust. This coating adds a satisfying texture and extra flavor.
Baking Instructions:
- Preheat your oven to 350°F (175°C). Arrange the dough balls on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are set but the centers remain slightly soft. This ensures the cookies stay chewy after they cool.

Texture and Flavor: What to Expect

Texture: Expect a soft, chewy cookie with slightly crisp edges thanks to the cinnamon-sugar coating. The brown butter adds a rich, slightly crunchy exterior, while the pumpkin ensures the inside remains tender and moist.
Flavor Profile: The cookies offer a rich blend of nutty brown butter, warm fall spices like cinnamon and nutmeg, and the subtle sweetness of pumpkin. Each bite provides a balance between spice, sweetness, and buttery richness, making them a perfect comfort food during colder months.
Balance Between Spices and Brown Butter: The warm spices complement the nuttiness of the brown butter, creating a well-rounded, cozy flavor profile. The sweetness from the sugars enhances the pumpkin without overpowering it.

Customizing the Recipe

Variations and Substitutions

Add-ins:
- Add white or dark chocolate chips to the dough for extra sweetness and richness.
- Chopped nuts like pecans or walnuts can be folded in for added texture and crunch.

Alternative Flours:
- For a gluten-free version, substitute a 1:1 gluten-free flour blend. Almond flour can also be used for a nutty flavor.
Vegan or Dairy-Free Option:
- Replace the butter with a vegan butter substitute, such as plant-based margarine. Use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of regular eggs to make the cookies vegan-friendly.
Spice Experimentation:
- Try adding cardamom or ginger for an exotic twist on the traditional spice profile. These spices complement the pumpkin and brown butter flavors nicely.

How to Adjust Texture for Personal Preferences

For softer cookies: Reduce the baking time by 1-2 minutes and allow the cookies to cool on the baking sheet for a few extra minutes.
For crispier cookies: Flatten the dough slightly before baking and bake for an additional 1-2 minutes to ensure a crispy exterior.

How to Store and Freeze These Cookies

Storing:
- Store in an airtight container at room temperature for up to 5 days to maintain freshness and softness.
Freezing:
- You can freeze the dough in pre-formed balls and bake them directly from frozen when needed. Baked cookies can also be frozen for up to 3 months. Reheat in a 300°F oven for a few minutes to refresh their texture.

Serving Suggestions and Pairings

Best Ways to Serve Brown Butter Pumpkin Snickerdoodle Cookies

Ideal Serving Temperatures: These cookies are best served warm, fresh from the oven, allowing the flavors to shine and the texture to remain soft. However, they are also delicious at room temperature or slightly reheated.
Presentation Tips: Serve these cookies on a dessert platter with a cinnamon stick garnish for added visual appeal. For holiday gatherings, place them in decorative tins or gift boxes for a festive touch.

Pairing Ideas for a Complete Fall Dessert Experience

Drink Pairings:
- A warm cup of pumpkin spice latte or chai tea complements the flavors perfectly.
- For a richer pairing, serve with hot chocolate or mulled apple cider.
Snack Pairings:
- Pair with roasted pecans or candied walnuts for a textural contrast. These cookies also pair well with a side of vanilla ice cream for an indulgent fall dessert experience.

FAQs

Can I use fresh pumpkin instead of canned?
- Yes, you can use fresh pumpkin puree, but ensure it is well-drained to avoid adding too much moisture to the dough.

How do I know when the cookies are done baking?
- The cookies are done when the edges are set, but the centers are still soft. They will continue to firm up as they cool.
Why does the dough need to be chilled?
- Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in a thicker, chewier texture.
Can I make these cookies ahead of time?
- Yes, the dough can be made ahead and chilled for up to 3 days. You can also freeze the dough for longer storage.

What’s the best way to keep the cookies soft for days?
- Store the cookies in an airtight container with a slice of bread to help retain moisture and keep them soft.

Brown Butter Pumpkin Snickerdoodle Cookies

Author: Munil

Print Recipe

Description

These Brown Butter Pumpkin Snickerdoodle Cookies combine the warm, nutty flavor of browned butter with the classic spiced goodness of snickerdoodles and the subtle sweetness of pumpkin. The cookies are soft and chewy, with a crispy cinnamon-sugar coating, perfect for autumn. They’re a comforting, seasonal treat that captures the essence of fall, making them ideal for festive gatherings, cozy days, or as a delicious addition to your holiday baking lineup.

Instructions

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.

1 cup (226 g) unsalted American butter
You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70-75 F. The butter must be cool but still liquid! If your butter is warmer than this temperature range the cookies will spread flat in the oven.

Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (68-75 grams).

2/3 cup (156 g) Libby’s Pumpkin Puree
When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.

1/2 cup (108 g) granulated sugar,1/2 cup + 2 tablespoon (128 g) dark brown sugar
Whisk in the egg yolks, vanilla, and dried pumpkin puree.

2 (38 g) large egg yolks,2 teaspoon vanilla extract

Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, you can chill it for longer!

1 2/3 cup + 1 tablespoon (208 g) all-purpose flour,1 1/2 teaspoons pumpkin spice,1 teaspoon baking soda,1/2 teaspoon kosher salt,1 teaspoon cream of tartar
Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.

1/3 cup (67 g) granulated sugar,1 teaspoon ground cinnamon
Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack then enjoy!

Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperautre before baking!

Notes

Brown Butter: Browning the butter adds a rich, nutty flavor that enhances the complexity of the cookies. Be sure to stir constantly while browning to prevent burning, and remove from heat as soon as it reaches a golden brown color.
Pumpkin: If using fresh pumpkin puree, be sure to drain excess moisture by straining it through a cheesecloth. Too much moisture can make the dough too soft and affect the cookies’ texture.

Chilling the Dough: Chilling the dough is crucial for maintaining the cookie’s structure and preventing them from spreading too much while baking. The longer the dough chills, the thicker and chewier the cookies will be.
Texture: For softer cookies, reduce baking time slightly and allow them to cool on the baking sheet. For crispier edges, bake a minute or two longer.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container with the cookies. The dough can also be frozen in pre-rolled balls for up to 3 months.