Chewy Brown Butter Pumpkin Snickerdoodles

© Original Recipe By The Daily Garnish ©

Chewy Brown Butter Pumpkin Snickerdoodles 🎃🧁✨

1. Introduction

If you’re searching for fall cookie recipes that blend comfort, warmth, and delicious flavors, then these Chewy Brown Butter Pumpkin Snickerdoodles are the perfect treat. Combining the rich nuttiness of brown butter with the sweet, spicy notes of pumpkin and classic snickerdoodle coating, these pumpkin snickerdoodles are a delightful way to celebrate autumn. Whether you’re hosting a fall gathering or simply want to indulge in cozy baking, these fall desserts will quickly become a favorite in your repertoire.

2. Ingredients Needed for Brown Butter Pumpkin Snickerdoodles

• 1 cup (226g) unsalted butter
• 1 cup (200g) granulated sugar
• 1/2 cup (120g) brown sugar
• 1 cup (240g) canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups (310g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the Cinnamon Sugar Coating:

• 1/4 cup (50g) granulated sugar
• 2 teaspoons ground cinnamon

3. Step-by-Step Instructions to Make Fall Cookie Recipes

Step 1: Brown the Butter

Heat a saucepan over medium heat. Add the butter and cook, stirring constantly, until it turns golden brown and develops a nutty aroma. This process takes about 5-7 minutes. Remove from heat and let it cool slightly.

Step 2: Prepare the Pumpkin Mixture

In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing well to combine.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 4: Chill the Dough

Cover the dough and refrigerate for at least 1 hour. Chilling helps achieve the desired chewy texture and prevents spreading during baking.

Step 5: Make Cinnamon Sugar Coating

In a small bowl, combine the sugar and cinnamon. Set aside.

Step 6: Form the Cookies

Preheat your oven to 350°F (175°C). Using a cookie scoop or your hands, shape the chilled dough into 1- to 1.5-inch balls. Roll each ball in the cinnamon sugar mixture, coating generously.

Step 7: Bake the Snickerdoodles

Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still chewy.

Step 8: Cooling and Serving

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy these warm, chewy pumpkin snickerdoodles as part of your fall desserts lineup!

4. Storage Tips for Fall Cookie Recipes

Store leftover pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days. For longer storage, place the cookies in an airtight container and refrigerate for up to a week. You can also freeze baked cookies for up to 3 months; just thaw at room temperature before serving.

5. Serving Suggestions & Variations

These fall desserts are perfect served with a glass of spiced apple cider or a warm cup of coffee. For an extra festive touch, dust the cookies with powdered sugar or drizzle with melted chocolate. Want to add a crunch? Mix in chopped pecans or walnuts into the dough.

6. FAQ: Your Questions About Pumpkin Snickerdoodles Answered

Can I make these cookies gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your gluten-free flour contains xanthan gum or add a small amount separately for the best texture.

How do I make vegan pumpkin snickerdoodles?

Use plant-based butter and egg replacers like flaxseed meal or applesauce. Ensure the sugar used is vegan-friendly.

What is the prep time for these fall cookies?

Preparation takes approximately 20 minutes, with an additional hour for chilling the dough. Total time is around 1 hour and 20 minutes, including baking.

Can I freeze the dough?

Absolutely! Form the dough into balls, coat in cinnamon sugar, then freeze on a baking sheet. Once solid, transfer to a zip-top bag. Bake directly from frozen, adding a couple of extra minutes to baking time.

7. Kitchen tools that you might need for this recipe

Having the right kitchen tools can make baking these brown butter cookies easier and more enjoyable. Consider investing in the following items:

• Compact 6-in-1 Digital Air Fryer — Perfect for quick, even baking and reheating leftovers.
• T-fal 14-Piece Hard Anodized Nonstick Cookware Set — Ensures easy cleanup of your baking pans.
• Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo — Adds versatility to your kitchen for preparing other fall treats.
• KitchenAid Artisan 5-Quart Stand Mixer in Scorched Orange — Useful for mixing the dough evenly and effortlessly.

8. Celebrate Fall with More Delicious Recipes

While these pumpkin snickerdoodles are a showstopper, you might also enjoy trying other creamy parmesan pasta or flavorful soups like crack chicken soup. Embrace the cozy vibes of fall with more fall desserts and savory dishes that make the season special.

9. Conclusion

Relax, get your baking supplies ready, and indulge in these chewy, flavorful brown butter pumpkin snickerdoodles. With their delightful combination of autumn spices, rich brown butter, and soft texture, they are the ideal fall cookie recipe to share with family and friends. Happy baking, and enjoy celebrating the beauty of fall with these irresistibly delicious cookies!

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